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Kids of All Ages Love Chocolate Cream Pie for the Holidays!

My Chocolate Cream Pie almost always brings a smile to the face of everyone I serve it to… kids and grownups alike. Not only does the memory of its rich chocolaty aroma and creamy texture excite the eaters’ anticipation but its rich, delicious flavor can become a chocoholic’s dream.

Gluten-Free Chocolate Cream Pie

Gluten-Free Chocolate Cream Pie

Even in a week full of favorite dishes like Thanksgiving week has, easy chocolate dessert recipes have their place…right on the table.  And my chocolate cream pie definitely found its place in my family’s meal plan this year.

This delicious gluten-free chocolate pie recipe will surprise you with how easy it is. I adapted its chocolate cream pie filling from Betty Crocker’s 1971 cookbook.  It was already gluten-free, and I just changed the baking chocolate to cocoa and reduced the vanilla because I think the cocoa is easier to cook with and my husband isn’t a fan of vanilla flavoring or aromas.

With those changes, my family has enjoyed this “Chocoholic’s Treat” for years and I try to make it every holiday season! T

here are many good gluten-free pie crust recipes that will work for a dessert like this. For this pie I chose a combination of almond and rice flour which made a good flavor and a crisp texture that held the creamy filling well.

Even my husband liked it.

Here’s how to make it.

Chocolate Cream Pie

Ingredients for Filling:

1 Gluten Free Pie Shell, 9-inch, Baked – see below or use your own recipe

1 1/2 Cups Sugar

1/3 Cup Cornstarch

1/3 Cup Cocoa, like Hershey’s

1/2 Teaspoon Salt

3 Cups Milk

4 Egg Yolks, slightly beaten

2 Teaspoons Vanilla

Directions for the Filling:

Prepare the pie shell.

Stir together the sugar, cornstarch, cocoa and salt in a saucepan with a heavy bottom.

Blend milk and egg yolks.

Gradually whisk them into the sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil and stir 1 minute.

Remove from heat.

Blend in vanilla. Immediately pour into baked pie shell.

Press parchment or plastic wrap onto filling.

Chill pie thoroughly, at least 2 hours.

If desired, serve pie with sweetened whipped cream, or top with toasted walnut pieces.

 

Gluten-Free Pie Shell with Almond & Rice Flour

Ingredients:

1/4 Cup Almond Meal (28g) like Honeyville Certified Gluten-Free, Low Carb, & Kosher (5 lbs for $31.99 ($0.40/oz)) or Bob’s Red Mill (4 lbs for $38.28 (0.60/oz.))

1/2 Cup Rice Flour, White, (80g) like Bob’s Red Mill

3/4 Teaspoon Xanthan Gum, optional

1/8 Teaspoon Baking Powder, Gluten-Free

1/2 Teaspoon Kosher Salt

1 Large Egg, slightly beaten

1/4 Cup Melted Butter, or Margarine, or Oil (can be dairy-free)

Directions for the Crust:

Preheat oven to 400 degrees F.

Set out a 9-inch pan. Mix flours well with optional xanthan gum, baking powder and salt.

In a medium bowl, beat the egg and melted butter, margarine or oil until thoroughly mixed.

Stir the flour mixture into the egg mixture until blended.

Press dough together firmly to form it into a ball.

Without adding extra flour, lay the dough on a square of wax paper, parchment or plastic wrap; cover with another square.

Roll the dough out between the 2 pieces of wax paper until it is the right size and shape for your pan.  (If the wax paper slides on the counter too much, sprinkle a drop or two of water on the counter under it.)

If you set your empty pan on top of the wax paper, you should be able to see a good inch or so of the crust all the way around the pan; then you’ll know you’ve rolled it to the right size.

Peel off the top layer of wax paper.

Pick up 2 corners of the bottom layer of wax paper and lift it carefully, with the pastry sticking to it.

Lay it pastry side down on the pie pan, centering over the pan. Gently press the wax paper and pastry down in the center, working out to the edges of the pan.

Peel the wax paper off gently, pressing the pastry into shape, filling in any gaps and smoothing it to make an even surface.

If it breaks or crumbles, just press it back into shape with your fingers.  You can’t overwork this pastry like the ones with gluten in them.

Trim and crimp the edge.

Prick the bottom and sides of the pastry with a fork.

Bake this with no filling for 15-20 minutes until nicely browned.  Ovens may vary, so watch it closely the last few minutes so it doesn’t burn. Serves 8.

This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity, or celiac disease, but I’ve found that people who have no food allergies like it, too.   It is wheat-free, barley-free and rye-free.

 

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Linked to: One Creative Mommy’s Gluten-Free Monday Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday Gluten-Free Homemaker’s Gluten-Free Wednesdays Miz Helen’s Country Cottage Full Plate Thursday Frugal Follies’ Frugal Food Thursday Vegetarian Mamma’s Gluten-Free Fridays ~

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