Gluten-Free Chocolate Cream Pie
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
- ⅔ cup unsweetened cocoa or cacao powder
- 5½ 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!