Gluten Free Chocolate Pie
Rich chocolate filling in a gluten free pie shell, topped with sweetened whipped cream.
Ingredients
Scale
- 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
Instructions
- 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
- Enjoy!