One of the most crowd pleasing cold summer desserts you’ll find is gluten free chocolate pie.
Maybe not everyone needs a chocolate pie without gluten, but some do. There are enough food allergies in my family, that it’s become the default for me.
Here’s the thing: it’s actually not that much different than traditional chocolate pie. You just need a really good gluten free pie crust recipe.
And we have lots of options for that.
For me, I like my to use this recipe to freeze gluten free pie crust to have on hand for easy, quick pie making. I also have a quick and easy gluten free pie crust recipe that I use when I’m out of frozen crust, and too short on time to make traditional roll-out gluten free pie crust.
If we’re going grain-free, I use either coconut pie crust, which goes great with chocolate, and it perfect for summer! Or coconut flour pie crust, which is a little more traditional, but still grain-free.
What about the filling?
If you ask me, the filling is the most important part. I know good crust is good, but the filling is what makes a chocolate pie a chocolate pie.
This is actually one of the easiest pies to give a gluten free makeover, because a lot of chocolate pie filing recipes use cornstarch instead of flour in the first place.
Of course, if you’re going for grain free, you can also substitute either tapioca starch, or (my preference) arrowroot powder.
I say this a lot, I know, but I get almost all of my flours from Judee’s ingredients. Everything from them is gluten free and super high quality. Their customer service is legit too. I’m always happy with them!
In this recipe, we use both the starch, and baking chocolate (or chocolate chips) to help thicken your pie as it cools, and the result is a rich, chocolate flavor that is to die for!
It’s important to note that this is a refrigerated pie. Where you can serve most baked pies, like shoofly pie, and fruit pies like gluten free dutch apple pie right away, a chocolate pie is going to spend some time setting up in the refrigerator. So plan to make it ahead of time.
Gluten Free Chocolate Pie
Simply start by gathering your ingredients.
You’ll want to make your pie crust first with one of the recipes mentioned (and linked) above. If you’re using a pie crust that you’ve already made and frozen, like I usually do, make sure to get it out first so it has time to warm up.
You’ll want to put your crust in a 9 inch pie plate, crimp the edges, make sure you poke some fork holes in it to keep it from bubbling up, and bake it.
While it bakes, start working on your filling.
Combine your milk, cornstarch, sugar, and cocoa powder in a sauce pan.
The cornstarch and sugar should dissolve very quickly, but cocoa is hydrophobic, and won’t mix in until your milk starts to warm up, so don’t worry if it’s a little lumpy at first.
Just stir it for a bit, and it will work itself out.
Heat the milk/sugar/cornstarch/cocoa mixture over medium heat, stirring frequently until everything is dissolved.
then turn the heat up, and keep stirring so your mixture doesn’t stick to the bottom.
The pie filling should thicken at about the time it starts steaming. Once it’s bubbling pretty good, remove it from the heat, and add stir in the chocolate chips.
By now, your pie crust should be done baking, and sitting on the cupboard to cool.
Pour your pie filling into the pie crust, and let it cool until it’s no longer burning hot to touch.
At this point, cover it with plastic wrap, and refrigerate it overnight.
Before serving, make your whipped cream by combining heavy cream with powdered sugar and vanilla, and whipping it until stiff peaks form.
Top your pie with the cream and some chocolate shavings, and serve!
Scroll down to see a quick process video and printable recipe.
Gluten Free Chocolate Pie
Rich chocolate filling in a gluten free pie shell, topped with sweetened whipped cream.
- 1 gluten-free pie crust (use this recipe, or make ahead with this recipe. Also see beginning of post for more gluten free pie crust ideas.)
- 2 cups milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 3 Tablespoons cocoa powder (I often use cacao powder from Sun Foods or Judee’s)
- 3/4 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Prepare pie crust by lining a 9″ pie plate, and baking at 350º until just beginning to brown
- Meanwhile, combine milk, sugar, cornstarch, and cocoa powder
- Heat over medium heat, stirring frequently. Your cocoa powder won’t want to dissolve until the milk gets warm, so don’t worry too much if your chocolate milk looks lumpy at first, but do make sure the cornstarch is mixed in before it gets hot
- Continue cooking until milk is bubbly and thick
- Remove from heat and stir in chocolate chips until melted and fully incorporated
- Pour into baked pie shell, and let cool until no longer hot
- Cover with plastic wrap, and refrigerate overnight
- Before serving, Beat heavy whipping cream, powdered sugar, and vanilla together until stiff peaks form
- Remove pie from fridge and remove plastic wrap
- Top with whipped cream, and serve
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