Gluten Free Chocolate Whiskey Cream Pie Recipe
While I am a big fan of pumpkin and pecan pie, I always like to include something with chocolate to my holiday dessert table. This year it is Gluten Free Chocolate Whiskey Cream Pie.
There’s something about this pie that makes me swoon. Maybe it’s the deep rich chocolate flavor, maybe it’s the little bit of boozy goodness that just sort of hits you ever so gently, or maybe it’s because there is a sort of masculine quality about this pie.
I don’t really want to spend too much time trying to analyze the situation – I would much prefer to just eat some more pie!
Recipe notes: I used Kinnikinnick’s chocolate cookie crumbs for the crust, if you have trouble finding them in your local store go online or simply crush up about 2 cups of their Chocolate KinniKritter Animal Cookies into crumbs or you can certainly use gluten free graham style cracker crumbs instead. Use good quality chocolate chips – don’t buy the less expensive store brands as they contain wax and fillers. Whiskey is distilled and according to experts distilled liquors are all gluten free. Admittedly, this is a grown up pie for grown up palates!
- 1½ cups gluten free chocolate cookie crumbs
- 6 tablespoons unsalted butter melted
- 2 cups half-and-half
- 2/3 cup sour cream
- 2 cups bittersweet chocolate chips
- 1/3 cup sugar
- ¼ cup cornstarch
- ½ cup whiskey
- 4 large egg yolks
- 2 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons pure vanilla extract
- Cocoa powder for dusting
In a mixing bowl combine the chocolate cookie crumbs with the melted butter, mix well. Press the mixture firmly into a 9 inch pie plate and refrigerate for 30 minutes.
Combine the half and half, sour cream, and chocolate in a saucepan and bring to a boil over medium heat, stirring constantly.
In a mixing bowl, whisk together the sugar, cornstarch, whiskey, and egg yolks. Whisk in the chocolate mixture.
Pour the mixture into a clean saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook the mixture until thickened, 1 – 2 minutes. Let cool.
Pour the chocolate mixture into the prepared pie crust and refrigerate at least 3 hours or overnight.
Whip the cream with the powdered sugar and vanilla until soft peaks form. Spread the whipped cream on top of the pie, dust with cocoa powder and serve.
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