We have to reveal something…we’re not the biggest dessert people on the planet. Now, we know how that sounds – but if anything, it should make the desserts we DO feature all the more valid. This Old Fashioned Chocolate Cream Pie, for example, is one I would eat every day if I could. It’s just the right amount of sweet and decadent, while also being light and fluffy, which doesn’t make it feel too heavy (and allows you to go after that second slice).
Although a pie may seem intimidating to make, it’s really not that difficult at all. Once you get the crust together with the GF oreos, and have created your mousse-like filling, you’re good to go! The most tedious part is waiting for it to chill in the fridge. 10/10, a winner winner chicken dinner across the board – even for dessert-cynics like us.
Gluten-Free Old Fashioned Chocolate Cream Pie
Ingredients
For the crust
- 2 1/2 cups chocolate wafers, or GF Oreo cookies
- 6 tbsp melted salted butter
For the filling
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder, plus more for topping
- 1/2 tsp kosher salt
- 3 cups whole milk
- 5 large egg yolks, beaten
- 8 oz semi-sweet or dark chocolate, chopped
- 4 tsp vanilla extract
- 1 3/4 cups heavy cream
- 1 tbsp maple syrup, honey, or powdered sugar
Instructions
- Preheat the oven to 350° F. Butter an 8-inch springform pan or pie plate.
- In a food processor, pulse the cookies and butter together until you have fine crumbs. Press the mix into the prepared pan. Bake until golden, about 12-14 minutes.
- Meanwhile, make the filling. In a medium pot, whisk together the sugar, arrowroot powder (or cornstarch), cocoa powder, and salt. Whisk in 1/3 cup milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Watch closely.
- Add the chopped chocolate and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.
- Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill 4 hours.
- Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form. Swirl the cream onto the pie. Slice and enjoy! The pie will keep chilled in the fridge for 2-3 days.
