Gluten-Free Chocolate Pie
Published
This gluten-free chocolate pie has everything you need in a dessert. A rich, smooth chocolate custard filling is layered over a buttery gluten-free graham cracker crust and chilled until perfectly set. It’s a simple, homemade gluten-free dessert that delivers deep chocolate flavor with a creamy, sliceable texture. It’s a crowd-pleasing gluten-free dessert that’s perfect for holidays, dinner parties, or anytime you need a make-ahead treat that even non-gluten-free eaters will love.
I make this gluten-free chocolate pie whenever I need a dessert that feels classic but never fails. The filling is a classic pudding cooked low and slow on the stovetop, which allows the egg yolks to thicken gently into a smooth, custard-style chocolate filling without any lumps. Whole milk and real chocolate give it that rich, creamy texture. The baked gluten-free graham cracker crust adds structure and keeps the pie from getting soggy as it chills. I love finishing it with a lightly sweetened whipped cream topping for contrast and extra richness. It really is the perfect crowd-pleasing dessert. I make it for holidays, dinner parties, or anytime I want something I can make ahead and pull from the fridge ready to serve. If you give it a try, I’d love to know when you served it or who you shared it with.
What I Learned While Testing
- Whisk constantly while cooking the filling. Steady whisking keeps the egg yolks from cooking unevenly and prevents little bits of scrambled egg from forming in the custard.
- Let the melted chocolate cool to room temperature before adding it. Hot chocolate can shock the egg yolks and cause the filling to curdle instead of staying smooth and creamy.
- Chill the pie completely before slicing or topping. The custard needs time to fully set so the slices hold their shape and don’t slump when cut.
- Add more butter if the crust feels dry. If the crumbs aren’t sticking together, mix in additional melted butter, a half tablespoon at a time, until they hold when pressed.
- Cook the filling until properly thickened. If the filling seems thin, keep cooking and whisking until it reaches a thick, glossy consistency similar to thin yogurt.
Gluten-Free Chocolate Pie
Equipment
- 1 9-inch Pie Dish
Ingredients
For the Crust
- 2 cups gluten free graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
For the Filling
- 10 oz. semi sweet chocolate, melted but cooled to room temperature
- 1½ cups whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- ¼ tsp salt
For the Whipped Topping
- 1½ cups heavy cream, cold
- 2 tbsp instant vanilla pudding powder
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions
For the Crust
- Preheat oven to 350°F (175°C).
- Combine the crust ingredients (graham cracker crumbs, melted butter, and sugar) and stir until well combined into moist crumbs.
- Press crumbs firmly into a 9” pie plate, forming a bottom crust and sides. To help press down the crumbs in the pie plate, you can use the back of a lightly greased drinking glass or measuring cup.
- Place the crust in the oven and bake for 8 minutes.
- Remove from the oven and let cool while working on the pie filling.
For the Filling
- In a medium saucepan, combine the room temperature melted chocolate, milk, granulated sugar, egg yolks, and cornstarch.
- Heat over low-medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a light boil. This step takes about 10 minutes. It is important that the mixture is heated slowly over low-medium heat so that the eggs don’t get baked into the filling and cause lumps (little scrambled egg pieces).
- Remove from heat and stir in butter, vanilla extract, and salt. Whisk in until fully combined. Be sure to whisk this well so that the butter is fully mixed into the pie filling. If not mixed well, the fat of the butter will start to separate from the other ingredients.
- Place a fine mesh strainer over a large bowl and strain the pie filling through, just in case there are any lumps or burned bits from the bottom of the pan.
- Pour the pie filling evenly into the prepared crust.
- Place the pie, uncovered, into the fridge to chill for at least 8 hours. This gives the pie time to firm up before cutting into slices.
For the Whipped Topping
- Combine the cold heavy cream, instant pudding powder, granulated sugar, and vanilla extract into a cold bowl and beat on high speed until soft peaks form.
- Top the chocolate pie with whipped topping before serving.
Notes
- Use high-quality chocolate for the deepest flavor.
- Make the crust ahead and freeze until ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chocolate Pie Step by Step
Gather the Ingredients: Gather all the ingredients together and preheat the oven to 350°F.
Mix the crust ingredients: In a medium bowl, stir together 2 cups (240 grams) gluten-free graham cracker crumbs, 6 tbsp (90 grams) melted unsalted butter, and ¼ cup (50 grams) granulated sugar until the mixture looks like damp sand and holds together when pressed.
Press the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, packing it tightly so the crust holds its shape. The back of a lightly greased measuring cup or glass works well for this.
Bake the crust: Bake the crust for 8 minutes, until lightly set and fragrant. Remove from the oven and let cool while you prepare the filling.
Combine the filling ingredients: In a medium saucepan, whisk together 10 oz semi-sweet chocolate, melted and cooled to room temperature, 1½ cups (355 ml) whole milk, ¾ cup (150 grams) granulated sugar, 4 large egg yolks, and ¼ cup (32 grams) cornstarch until completely smooth.
Cook the custard: Place the saucepan over low to medium heat and cook, whisking constantly, for about 10 minutes. The mixture will gradually thicken and come to a gentle boil. The texture should be smooth, glossy, and thick enough to coat the back of a spoon.
Finish the filling: Remove the pan from the heat and immediately whisk in 2 tbsp (30g) unsalted butter, 2 tsp (10 ml) vanilla extract, and ¼ tsp salt until the butter is fully melted and the filling looks silky and uniform.
Strain the custard (optional): Set a fine-mesh strainer over a large bowl and strain the filling to remove any lumps or cooked bits from the bottom of the pan.
Fill the crust: Pour the warm chocolate filling evenly into the cooled crust, smoothing the top if needed.
Chill and set the pie: Transfer the pie to the refrigerator and chill, uncovered, for at least 8 hours, or until fully set and firm enough to slice cleanly.
Whip the topping: In a cold bowl, combine 1½ cups (355 ml) cold heavy cream, 2 tbsp (20g) instant vanilla pudding powder, 1 tbsp (12g) granulated sugar, and ½ tsp (2½ ml) vanilla extract. Beat on high speed until soft peaks form.
Top and serve: Top the chilled chocolate pie with whipped cream just before serving. Slice, serve, and enjoy!
Serving Suggestions
I usually serve this gluten-free chocolate pie with extra whipped cream and a few chocolate curls on top. It pairs well with fresh berries, lightly sweetened mascarpone, or a strong espresso. For dessert spreads, I often add a crustless pecan pie for something rich and nutty. A crustless coconut pie is a nice lighter option alongside the chocolate. I’ll also include a gluten-free no-bake cheesecake when I want a little extra variety. This pie is perfect for holidays, birthdays, potlucks, and summer gatherings since it’s easy to make ahead and serve.
Storage Instructions
Store leftover gluten-free chocolate pie in the refrigerator, covered or in an airtight container, for up to 3 days. For longer storage, freeze the pie without the whipped topping for up to 1 month, then thaw overnight in the refrigerator and add fresh whipped cream just before serving.
This pie is also a great make-ahead dessert and can be fully prepared a day in advance, making it easy to pull from the fridge when you’re ready to serve.
