Gluten Free Chocolate Ginger Chess Pie Recipe
If you want to serve something different for Thanksgiving dessert this year, something other than pumpkin pie, how about this Gluten Free Chocolate Ginger Chess Pie?
I myself won’t be serving this for Thanksgiving, lest I want to be chased out of my own house with forks and butter knives! If I don’t stick to the traditional gluten-free pumpkin pie, my family freaks out. So instead, I made this pie as a pre-Thanksgiving treat (it’s a thing … don’t judge me). If you can get away with serving something other than pumpkin pie or if you happen to have family members who don’t like pumpkin, I highly recommend this! It still has all the flavors of fall, but it breaks you out of the norm and gives you something new and exciting to enjoy.
Start with gluten-free ginger snap cookies (I use Kinnikinnick) to create a cookie crust. Fill it with the creamy cocoa-ginger mixture and top it with additional crystalized ginger. The combination of chocolate and ginger is so divine and the pie itself turns out flavorful, moist, and just rich enough. You’ll love this one!
- 1 (7-ounce) box Kinnikinnick Ginger Snaps
- ¼ cup brown sugar
- 4 tablespoons unsalted butter melted
- ½ cup crystalized ginger plus more for serving
- 1 cup sugar
- 3 tablespoon unsweetened cocoa powder
- ¼ teaspoon kosher or fine sea salt
- 6 tablespoons unsalted butter melted
- 3 large eggs
- 1½ tablespoons gluten free corn meal
- 1 teaspoon pure vanilla extract
- Whipped cream for serving
Preheat oven to 350 degrees.
Grind the gingersnaps to fine crumbs in a food processor. Pour into a mixing bowl, add the brown sugar, and 4 tablespoons melted butter. Stir well. Press firmly into a 9-inch pie pan. Bake for 5-8 minutes, or until fragrant.
Grind the ½ cup crystalized ginger in a food processor until it turns into a paste.
Place the sugar, cocoa powder, and salt in a mixer and beat on low to combine. Add the ginger paste, 6 tablespoons melted butter, eggs, cornmeal, and vanilla. Beat on high for 2 minutes. Pour into the pie crust. Bake for 30-40 minutes or until the filling is set. Let cool, then refrigerate until serving.
Serve with whipped cream and a garnish of crystalized ginger.
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