Gluten-Free Chocolate Cream Pie

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!

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…

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.

 

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.

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!

PIN it!

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