Gluten Free Creamy Chocolate Pie Recipes

DOUBLE CHOCOLATE CREAM PIE RECIPE (GF, DF)

Steps:

• Prepare the Chocolate Piecrust:
• In a food processor, combine the almond flour, cocoa powder, coconut flour, gelatin and salt. Pulse in the palm shortening. Then add the honey and pulse until a dough ball forms.
• Carefully remove the dough and shape it into a disk. Wrap in plastic and place it in the fridge to chill for 20-30 minutes.
• Preheat oven to 325°F. Lightly oil a 9-inch deep-dish pie dish. Once dough is chilled, remove it from the fridge and press the dough evenly along the bottom and sides of the pie dish to form the piecrust. Poke the bottom of the crust with a fork.
• Bake 12-14 minutes until crust is golden brown. Carefully remove it from the oven and allow the crust to cool completely.
• Prepare the Chocolate Cream Filling: In a medium saucepan, add the coconut milk and sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom about 5-10 minutes. Meanwhile, in a small bowl, whisk together the egg yolks, honey and vanilla. Set aside.
• Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed. Then slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
• Add the chocolate chips, cocoa powder and salt, and whisk well to combine. Bring the mixture to a gentle simmer and whisk for 2-3 minutes until mixture thickens. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
• Once cooled, pour the chocolate filling into the cooled pie Place in the refrigerator to set at least 6-8 hours or overnight. When ready to serve, top with fresh Whipped Coconut Cream and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 12 hours.

GLUTEN-FREE BOSTON CREAM PIE

Steps:

• Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour).
• In medium bowl, mix almond flour, flour blend, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 1/2 cups sugar, the water, melted butter, the eggs and 2 teaspoons vanilla with electric mixer on low speed 1 minute. Gradually add flour mixture, beating on medium speed 2 minutes. Divide batter evenly between pans.
• Bake 27 to 30 minutes or until golden and toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pans to cooling racks. Cool completely.
• Meanwhile, in 2-quart heavy saucepan, stir milk, 1/4 cup sugar, the egg yolks, cornstarch and 1/4 teaspoon salt. Heat to boiling over medium heat, stirring constantly; boil 1 minute until thickened and mixture coats back of spoon. Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla until smooth. Cover surface of custard with plastic wrap. Refrigerate until set, about 2 hours.
• In small microwavable bowl, microwave glaze ingredients uncovered on High 1 minute; stir until chocolate is melted and mixture is smooth.
• To assemble, invert one cake layer onto serving platter. Stir cold custard; spread on top of cake just to edge. Top with second cake layer. Slowly pour glaze over cake, spreading to cover and letting it drip down side. Slice cake gently with serrated knife.

NO BAKE GLUTEN FREE CHOCOLATE CREAM PIE

Steps:

• Mix the crushed pretzels, sugar, and melted butter until it is evenly blended. Firmly press the mixture into the bottom and up the sides of a lightly oiled pie plate (I used a 9 1/2-inch plate). Using the flat bottom of a cup or measuring cup helps ensure an even crust.
• Refrigerate the crust while preparing the filling.
• Use an electric mixer to beat the heavy whipping cream until stiff peaks form. Set aside.
• In a separate bowl, beat the cream cheese and melted chocolate until smooth.
• Add the sweetened condensed milk and beat until no lumps remain.
• Using a rubber scraper, stir about 1 cup of the whipped cream into the cream cheese mixture. Once that has been stirred in, fold in the remaining whipped cream.
• Pour the filling into the prepared pie crust and refrigerate for at least 4 hours before serving. The pie may also be frozen for a refreshing ice cream pie, just remove from the freezer 10 minutes before serving.
• Garnish with additional whipped cream and chocolate sauce before serving (optional)

GLUTEN-FREE CREAMY CHOCOLATE PIE

Steps:

• Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
• In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

CREAMY VEGAN CHOCOLATE PIE

Steps:

• Preheat the oven to 350. Lightly spray a 9" pie pan and set aside.
• In a food processor, combine the Oat Grahams and sugar. Mix until the graham crackers are broken down into a fine crumb. With the motor running, slowly add in the melted butter until it is completely incorporated. The crumbs should stick together when pressed between your fingers.
• Transfer the Oat Grahams/butter mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about 1/4" thick. Place it in the oven and bake for 10 minutes. Remove from the oven and let the crust cool in the refrigerator while making your filling.
• To make your filling, melt the chocolate over a double boiler. Gently melt it, making sure not to overheat the chocolate as it will burn quickly.
• Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.
• Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.
• Serve with coconut whipped cream and chocolate shavings. The Pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 5 days or the freezer for up to 1 month.