Gluten Free Chocolate Whiskey Cream Pie Recipes

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CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Provided by Nicole Spiridakis

Categories     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 15

Hazelnut-Cocoa Crust:
2 1/2 cups whole hazelnuts
1/4 cup sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons unsalted butter, melted
Chocolate Filling:
2/3 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups whole milk
7 ounces bittersweet chocolate, melted
2 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Coconut Milk Whipped Cream or regular whipped cream for topping

Steps:

  • To Make the Crust:
  • Heat the oven to 350°F. Have a 9-inch pie pan ready. To make the crust: Place the hazelnuts on a rimmed baking sheet. Toast in the oven until the nuts are lightly browned and release a nutty fragrance, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool. When nuts are completely cooled, use your hands to rub off as many of the skins as you can. Don't worry if you can't remove all of the skin; a little bit is OK.
  • In the bowl of a food processor fitted with a steel blade, process the hazelnuts, sugar, and cocoa powder until fine. Place in a bowl and add the melted butter, stirring to combine. Press the mixture onto the bottom and up the sides of the pie pan. Bake the crust until slightly crisp, about 25 minutes. Remove from the oven and cool on a wire rack.
  • To Make the Filling:
  • In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuously. Bring to a boil over medium heat, whisking, then decrease the heat and simmer, whisking, for 1 minute more (the filling will be thick).
  • Force the filling through a fine-mesh sieve into a bowl, then whisk in the chocolate, butter, and vanilla. Cover the surface of the filling with a buttered round of waxed paper and cool completely, about 2 hours.
  • Spoon the filling into the crust. Chill the pie, loosely covered with plastic wrap, for at least 6 hours. Top with a thick layer of whipped cream.
  • Use a serrated knife to cut the pie into slices and use a cake server to gently place the slices on plates to serve. Note that the crust will be a little crumbly, so go easy.

EGG-FREE, GLUTEN-FREE CHOCOLATE CREAM PIE



Egg-Free, Gluten-Free Chocolate Cream Pie image

There are few words in the English language that elicit a more mouth watering response than "chocolate cream pie." If I tell you it's gluten-free and egg-free will you believe me? This recipe will put a small on everyone's face! To see the original recipe and read more about living gluten-free, check out www.jensglutenfreeblog.com

Provided by jensglutenfree

Categories     Dessert

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 4

1 gluten-free pie crust
1 non-dairy whipping cream
2 boxes gluten-free chocolate pudding mix
1/2 cup milk (or rice milk)

Steps:

  • Whip up the Rich's Whip until fluffy.
  • Add in the chocolate pudding mix and whip until well blended.
  • Add the rice milk slowly and continue whipping until it softens up.
  • Scoop into pie shell and refrigerate for 6 hours.

Nutrition Facts : Calories 292.4, Fat 11.4, SaturatedFat 3.3, Cholesterol 3.2, Sodium 282.3, Carbohydrate 44.1, Fiber 2.6, Sugar 14.2, Protein 3.4

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