Gluten-Free Chocolate Pie

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This gluten-free chocolate pie features a rich, smooth chocolate custard filling layered over a buttery gluten-free graham cracker crust. Chilled until perfectly set, it delivers deep chocolate flavor with a creamy, sliceable texture that’s ideal for holidays, gatherings, or make-ahead desserts everyone will love.

Prep Time10

Cook Time20

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: gluten-free chocolate pie

Servings: servings

Author: Cheryl Johnson

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

US Customary - Metric

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