Gluten Free Quadruple Chocolate Pie Recipe
What’s better than a chocolate pie? How about a double chocolate pie? Oh, wait … you want something even better than that? Challenge accepted. How about this Gluten Free QUADRUPLE Chocolate Pie recipe?!
There are several terms to describe this pie: amazingly indulgent, super-duper incredible, fantastically fabulous, delectably decadent … the point is, this is an excellent pie.
It starts with a chocolate cookie crust (I used Kinnikinnick gluten-free chocolate cookie crumbs), then is followed by a layer of chocolate ganache, chocolate filling, and then topped with chocolate whipped cream. It’s a chocolate lover’s heaven!
Now, looking at this recipe may be a little overwhelming at first, but please don’t be intimidated by the number of steps. All the steps are simple and basic techniques that are well worth learning. This can be made ahead, and it makes for a great dessert to bring to a party or potluck. You’ll end up looking like a baking rock star!
- Gluten free nonstick cooking spray
- 1½ cups Kinnikinnick gluten free Chocolate Cookie Crumbs
- ¼ cup unsalted butter melted
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1¼ cups bittersweet chocolate chips
- 1 cup milk
- 1 cup heavy cream
- ½ cup sugar
- ¼ cup cornstarch
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher or fine sea salt
- 2 cups heavy cream
- ¼ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
Spray a 9-inch pie pan with cooking spray. Combine the crust ingredients and press firmly into the prepared pie pan. Refrigerate while preparing the filling.
Prepare the ganache by combining the cream, butter, and vanilla in a saucepan. Bring to a simmer over medium heat. Remove from heat, add the chocolate chips, and let sit for 5 minutes. Stir until the mixture is smooth and glossy. Spread half of the ganache in the pie pan over the crust. Put crust back in refrigerator. Let the rest of the ganache cool.
Prepare the filling by combining the milk, cream, sugar, cornstarch, egg yolks, vanilla, and salt in a heavy saucepan. Place over medium heat and cook, whisking, until the mixture starts to bubble and has thickened.
Strain the mixture into a mixing bowl and stir in the remaining ganache. Place a piece of plastic wrap directly on the surface of the filling and refrigerate for 1 hour.
Combine the topping ingredients and beat until stiff peaks form. Do not over-beat.
Spread the filling into the pie pan over the cooled ganache. Smooth the top with a spatula, then spoon on the whipped chocolate cream. Garnish with some cocoa powder or shaved chocolate, if desired.
Can be eaten immediately or stored in the refrigerator until serving time. Can be made a day ahead.
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