This gluten free chocolate cream pie features a smooth and decadent chocolate filling balanced on a crisp hazelnut-chocolate crust. It's finished generously with homemade whipped cream.
I was going to make a chocolate cream pie as part of my 'sweets buffet' that will be on the table for a party this season, but I've decided to go with mini Guinness chocolate cake cupcakes with salted caramel buttercream instead - I want things that are bite-sized and easy to consume. Not that this pie isn't easy to consume - it is, actually, and quite dangerously so.
I have been making a version of this gluten free chocolate cream pie for years, often around the holidays. As I've been consumed with all things flourless of late, I adapted it for an NPR article that probably will run next week; I wanted to share it here now because it's that time of year: to make decadent sweets, to celebrate together, to gather 'round, hopefully with pie. I'm planning to make it again either for Christmas dinner or the eve. It's the type of dessert that will appeal to gluten-free folk, of course, but I'd argue the rest of us will devour it just as happily.
You'll make a silky smooth dark chocolate custard and slide it onto a hazelnut and cocoa powder crust, then top it with homemade whipped cream. It's an incredibly decadent yet entirely gluten free chocolate cream pie, and it's in regular rotation in my kitchen. You'll note that all of the ingredients are easily available at your local store and it will come together quickly, although make sure to allow enough time for the pie to fully cool and set in the fridge. I usually make this a day in advance of when I plan to serve it for the best results.
Recipe
Gluten Free Chocolate Cream Pie
Ingredients
Crust
- 2 ½ cups hazelnuts , toasted
- ¼ cup sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons butter , melted
Filling
- ⅔ cup sugar
- ¼ cup cornstarch
- ½ teaspoon fine sea salt
- 4 egg yolks
- 3 cups whole milk
- 7 ounces bittersweet chocolate , melted
- 2 tablespoons unsalted butter , softened
- 1 teaspoon vanilla
Topping
- 1 cup heavy cream
Instructions
Make Crust
- Heat oven to 350°F.
- In a food processor, process the hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.
Make filling
- Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
- Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
- Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Make Topping
- Whip the heavy cream until soft peaks form. Pile it on top of the pie to serve.
Pam says
The first sentence of this post describes my holiday mind-set as well. I couldn't really articulate this feeling that I seem to have. But once again, you said it and said it well! I am cheered and a bit motivated thanks to you. Would love to be at your party tomorrow!
Anne Zimmerman says
Clearly I should not put another thing in my mouth till tomorrow. I cannot wait!