Easy, Silky Gluten-Free Chocolate Cream Pie
yields: 1 9-inch pie
This simple gluten-free chocolate cream pie is smooth, velvety, and rich without being overly sweet. The stovetop chocolate pudding filling sets up beautifully in a snappy gluten-free graham cracker crust, with either quick-bake and no-bake crust options. It’s easy to make ahead, up to three days in advance, and then finished with soft pillows of whipped cream and chocolate curls for the ultimate dessert.
Ingredients
Crust
- 1 9-inch graham cracker crust, homemade or store-bought, gluten-free if needed
Chocolate Cream Filling
- 6 ounces high-quality bittersweet chocolate, 60-70% bar, wafers, or chips, finely chopped
- 1½ tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 75 g (¼ cup + 2 tablespoons ) granulated sugar
- 2½ tablespoons cornstarch
- ½ teaspoon kosher salt
- 2 cups whole milk
- 4 large egg yolks
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1½ teaspoon pure vanilla extract
INSTRUCTIONS
- Prepare and cool the graham cracker crust, as directed, in a 9-inch pie pan. I recommend the blind-baked version versus the no-bake version, but both will work!
- Prepare the chocolate cream filling. Place chopped chocolate, butter, and vanilla in a medium bowl and set a fine mesh sieve over top.
- Whisk sugar, cornstarch, and salt together in a medium saucepan. Add milk and egg yolks, whisking until completely smooth. Bring to a simmer over medium-low heat, whisking constantly, about 4-5 min. After it bubbles continue cooking for 1½ minutes, whisking, until pudding is thickened to the texture of thin yogurt.
- Run the custard through the sieve set over the chocolate. Let sit for 2 minutes, then stir until completely melted and smooth.
- Pour chocolate pudding into the cooled crust and smooth with an offset spatula. Chill until firm and ready to serve, at least 2 hours or up to 2 days. (cover with plastic wrap if storing for more than a few hours).
- While the pie chills, make chocolate curls or shards if desired. See above.
- When ready to serve, prepare the whipped cream. Whip the heavy cream and vanilla in the bowl of a stand mixer or a medium bowl with an hand mixer for about 30 seconds. With the mixing running, slowly add the sugar, mixing just until soft peaks form, about 2 minutes. Take care not to over-whip. Spread the whipped cream over the pie, top with chocolate curls, shards, or shavings, and serve chilled.
- To make clean slices, I recommend wiping off the knife between each cut.
Video
Notes
Make ahead
- Graham Cracker Crust: You can make the crust up to 3 days in advance, storing it in the fridge - either baked or unbaked - covered in plastic wrap. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw a frozen crust at room temperature before filling.
- Chocolate Cream Filled Crust: Make the pie up to the step of pouring the chocolate cream into the crust and store it, covered in plastic wrap, for up to 2 days before topping with whipped cream.
Storage
Due to the whipped cream, this pie is best eaten the same day it's made. Over time, the whipped cream may begin to weep, which can eventually make the crust soggy. That being said, we definitely still store and eat leftovers in our house! Place 2-3 toothpicks on top and loosely cover it with plastic wrap before storing for up to 2 days in the fridge.Dairy-Free Option
- Crust: Use dairy-free butter in the crust as instructed in the recipe.
- Chocolate Cream: Replace whole milk with full-fat canned coconut milk.
- Whipped Cream: Make coconut whipped cream.
