Gluten Free Chocolate Whiskey Cream Pie Recipe

by Carol Kicinski on November 12, 2013

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Gluten Free Chocolate Whiskey Cream Pie

Gluten Free Chocolate Whiskey Cream Pie Recipe

I have no idea where the year went but Thanksgiving is right around the corner! And that means turkey, stuffing, gravy, and PIE!

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!


Gluten Free Chocolate Whiskey Cream Pie Recipe


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.


This Gluten Free Chocolate Whiskey Cream Pie recipe serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 9 comments… read them below or add one }

Colette Bell November 12, 2013 at 12:36 pm

This sounds so good, can’t wait to try it!!


CarolKicinski November 16, 2013 at 1:24 pm

Hi Colette. It was! Enjoy.


Bea November 25, 2013 at 6:30 pm

Sounds delicious BUT whiskey has gluten in it. Celiacs have to be careful about what alcohol they drink or cook with.


CarolKicinski November 26, 2013 at 5:44 pm

Hi Bea, there seems to be some controversy about distilled alcohol and gluten. According to the leading experts all distilled alcohol is free of gluten but having said that – if you react to something, don’t use it! This is a perfectly lovely pie without the whiskey. Enjoy.


Annie D November 15, 2014 at 6:46 pm

can this be made 2-3 days in advance and it still be great? non-soggy crust? I can keep the whipped cream separate until time to serve.


Carol Kicinski December 1, 2014 at 11:20 am

I wouldn’t recommend it. It’s likely it won’t be as tasty, or crispy.



Nancy October 24, 2015 at 5:04 pm

I just made this pie and it is delicious! My only thought is maybe the egg mixture should be tempered with the chocolate before adding all of it. I have a lot of cooked egg so it’s kind of lumpy. It doesn’t affect the taste but I think it’s supposed to be smooth. Love the bourbon in it, it’s a very sexy pie!


chanin November 9, 2016 at 7:44 am

How much sugar and sour cream?


Carol Kicinski November 11, 2016 at 12:59 pm

Oops sorry! I fixed the recipe but it’s 2/3 cup sour cream and 1/3 cup sugar. :)


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