Gluten-Free Chocolate Cream Pie

Luscious, chocolaty and not overly sweet, this Gluten-Free Chocolate Cream Pie is an easy, fun and crowd-pleasing dessert! It's simply a gluten-free graham cracker crust + homemade chocolate pudding + whipped cream... a dreamy pie everyone will love!

gluten free chocolate cream pie easy dessert recipe
Gluten-Free Chocolate Cream Pie

An easy Gluten-free Chocolate Cream Pie recipe!

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So excited for you to try this Gluten-Free Chocolate Cream Pie!

It is an easy recipe and the pie is creamy, chocolaty, perfectly balanced with the graham cracker crust and fresh whipped cream on top and so yummy!

A total crowd-pleaser!

gluten free chocolate cream pie easy dessert recipe

A little background…

I fondly remember my grandmother making a chocolate pie whenever we visited as children. Then when my kids were young, she made it for them at Thanksgiving and they gobbled it up! (pun intended).

We haven’t served it in a few years but thought it would be a fun add to this year’s Thanksgiving desserts as everyone always loves it!

It would be super simple to make! Just make some boxed pudding, added to a pre-made crust and topped with homemade whipped cream… only I couldn’t find any gluten-free chocolate pudding in my local store.

So I decided to make my own and wow, I couldn’t believe we hadn’t made it before — so easy!

And while I was at it, I decided that we need a graham cracker crust the way my grandmother used to make it… still topped with homemade whipped cream and an easy, crowd-pleasing recipe was born…

gluten free chocolate cream pie easy dessert recipe

So let’s make it!

Here’s what you’ll need — 10 mostly pantry ingredients:

gluten-free graham crackers (we use Schar honeygrams)

butter

1 egg white

sugar

cocoa powder

corn starch

salt

milk or dairy-free milk of choice

vanilla

heavy whipping cream

Let’s start with the graham cracker crust.

It’s 4 simple steps:

  • mix the graham crackers and sugar together in a food processor
  • add in and mix the egg and melted butter
  • then gently press into a tart pan and bake
  • if you use a tart pan (here I use a fluted one), the crust comes out really easily, then holding the inside of the tart, gently lift off the tart pan base.

And the graham cracker crust can be made a day or two ahead of serving.

Let’s make the homemade chocolate pudding.

This is so easy to make I can’t believe we hadn’t made it before!

Again, just 3 simple steps:

  • Mix the sugar, cocoa powder, salt and corn starch together in a saucepan
  • add in the milk and whisk and bring to a boil. let boil for 1-2 minutes
  • remove from heat and add in butter & vanilla

Then pour into a pyrex glass bowl and let cool, stirring frequently to avoid a film on top.  I also cover it with plastic wrap after about 30 minute and that helps prevent a film from forming.

Then let chill for 4 hours or more. (To be honest, just based on my schedule, I usually let it chill overnight).

Super easy and you have creamy, chocolaty, really yummy pudding!

This too can be made a day before serving.

Let’s make the homemade whipped cream.

The key to making great whipped cream is making sure the heavy whipping cream is chilled (ie don’t bring to room temperature) and if you can, chilling the bowl and mixing spoon or whisk as well.

The cooled cream and  bowl will all the cream to whip the quickest and it will be the lightest and fluffiest.

It goes quickly from perfect to over0mixed so watch it while it mixes.

You want it to form peaks so that when you lift the beaters or whisk out from the bowl, a peak should form on them. The peak may slightly droop down, but not lose its shape entirely. It will neither be soft and liquid-y nor heavy and curdled.. You can always stop the mixer and check along the way.

 

gluten free chocolate cream pie easy dessert recipe

Let’s assemble the gluten-free chocolate cream pie!

Once you have all the parts made, just spoon the cooled chocolate pudding into the graham cracker crust and spread evenly and top with the whipped cream.

And as a finishing touch, I added some shaved chocolate that I made by using a carrot peeler on the edge of a chocolate bar.

If you’re not serving immediately, store in a cool place or refrigerator.

This will make it easier to slice.

gluten free chocolate cream pie easy dessert recipe

Then you have a creamy and luscious chocolate cream pie!

The graham cracker crust adds the best base to the creamy chocolate pudding and the whipped cream is creamy, not sweet so it is a perfect finishing touch!.

Hope you love it!

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Scroll down for recipe and leave a rating/ comment if you love it!

Recipe

 

gluten free chocolate cream pie easy dessert recipe
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5 from 1 vote

Gluten-Free Chocolate Cream Pie

Luscious, chocolaty and not overly sweet, this Gluten-Free Chocolate Cream Pie is an easy, fun and crowd-pleasing dessert! It's simply a gluten-free graham cracker crust + homemade chocolate pudding + whipped cream... a dreamy pie everyone will love!
Prep Time20 minutes
Cook Time20 minutes
chilling time5 hours
Total Time5 hours 40 minutes
Course: Dessert, Holiday Desserts
Cuisine: Gluten-Free
Keyword: gluten-free homemade chocolate pudding, homemade whipped cream, easy gluten-free pie, easy gluten free dessert recipe, gluten-free chocolate cream pie
Servings: 8
Author: Healthy Gluten-free Family

Equipment

  • 1 9 inch round tart pan or pie pan

Ingredients

Graham Cracker Crust

  • 2 cups plus 2 1/2 tablespoons gluten-free graham cracker crumbs We used 1 2/3 boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs as in instructions below.
  • 1 tablespoon sugar
  • 3 tablespoons butter or dairy-free butter, melted
  • 1 large egg white
  • pinch salt

Homemade Chocolate Pudding

  • 1 cup sugar
  • cup unsweetened cocoa or cacao powder
  • tablespoons corn starch approximately 1/3 cup but I give tablespoons in case you ever want to halve the recipe.
  • pinch salt
  • 4 cups milk or dairy-free milk of choice we used 1% milk
  • 2 tablespoons butter or dairy-free butter
  • 1 teaspoon vanilla extract

Homemade Whipped Cream

  • 1 cup heavy whipping cream, chilled
  • 1-2* teaspoons sugar *depending on how sweet you like it
  • chocolate bar for shavings (optional)

Instructions

Graham Cracker Crust

  • Preheat the oven to 350 degrees & spray with cooking spray a 9 inch round fluted tart pan with a removable bottom. (if using a pie pan, spray well with cooking spray)
  • In a food processor, pulse the graham crackers (or crumbs) with sugar and salt until finely ground.
  • Add the melted butter and egg white and pulse until the crumbs are evenly coated,
  • Press the crumbs evenly over the bottom and up the sides of the tart pan.
  • Bake for 12-15 minutes, until the crust is lightly browned.
  • Let the crust cool completely
  • Carefully push the removable tart pan bottom up and away from the removable sides. Then holding the inside of the tart, gently lift off the tart pan base.
  • Can be made a day ahead.

Homemade Chocolate Pudding

  • Add sugar, cocoa powder, salt and cornstarch to a medium saucepan and combine with a whisk.
  • While whisking, add cold milk, then continuing to whisk until well combined, bring to a boil over medium heat.
  • Let boil for 1-2 minutes, continuously stirring, until thickening. It will continue to thicken as it cools.
  • Remove from heat and stir in butter and vanilla, mix to combine. Pour pudding into a large pyrex glass bowl with a lid. Let cool at room temperature, stirring frequently so a film doesn't form on top. I've found that covering the bowl with plastic wrap helps keep the film from forming on top. After about 30 minutes, move to the refrigerator and let cool 4-5 hours.
  • Can be made a day ahead.

Homemade Whipped Cream

  • Chill the mixing bowl and mixing bowl whisk for 15 minutes in the refrigerator if you can. Keep the heavy cream chilled as well. Cold cream is easier to whip and makes the lightest whipped cream.
  • Add heavy cream and sugar to the chilled mixing bowl and whisk about 3-5 minutes or until creamy and pillowy. Do not overmix. It is done when the whipped cream lightly "peaks"-- when you lift the beaters or whisk out from the bowl, a peak should form on them... You can always stop the mixer and check along the way!
  • Can be made a day ahead and stored in a sealed container but freshest if made day of.

Assemble

  • Spoon pudding into prepared graham cracker crust and spread evenly.
  • Top with whipped cream. I like to leave an edge of pudding peaking through but that's optional.
  • Top with shaved chocolate a desired. (Many ways to do this but I used a carrot peeler and shaved the side of a chocolate bar to get chocolate shavings)
  • Store in the refrigerator until serving and it will be easier to cut.
  • Serve and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

3 thoughts on “Gluten-Free Chocolate Cream Pie

  1. I made this pie as a last minute desert on Thanksgiving Day. It turned out very well, in spite of some cooking challenges in the kitchen. I made the pudding on an induction hot plate and I used Almond milk. We were at altitude and the pudding came to a boil very quickly and was spattering all over the place, so I think that possibly the pudding didn’t actually boil for long enough for the corn starch to “do it’s thing”. So the pudding never really set as well as I would have liked. But it was delicious! I practically ate the whole thing myself. I will definitely try to make this recipe again in more ideal conditions.

  2. 5 stars
    I made this pie for Thanksgiving and it was absolutely delicious. The recipe is so simple to follow and the results were spectacular. I used a very dark cocoa which I liked but the others felt a lighter cocoa would result in a better chocolate flavor. I am making this again for Christmas and will use the lighter cocoa this time.
    Thank you again for another fabulous GF recipe!

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