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Easy Gluten-Free Chocolate Pie

Easy Gluten-Free Chocolate Pie

Easy Gluten-Free Chocolate Pie is your go-to recipe for a decadent dessert without the gluten. This foolproof method delivers a rich, chocolatey treat that’s surprisingly simple to whip up, making it perfect for any occasion and a fantastic option for those with gluten sensitivities.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 pies
Course: Dessert, Pie
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made gluten-free pie crust 9-inch gluten-free pie crust If using a store-bought crust, follow package instructions for pre-baking or chilling if necessary. If making your own, ensure it's baked until golden brown and completely cooled.
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk whole or 2% recommended
  • 2 large eggs lightly beaten
  • 2 tablespoons unsalted butter cut into pieces
  • 1 teaspoon vanilla extract
  • Optional toppings whipped cream, chocolate shavings, fresh berries

Equipment

  • Medium saucepan
  • Small Bowl
  • Spatula

Method
 

  1. Ensure your gluten-free pie crust is ready to go. If you're using a store-bought crust, follow the package instructions for pre-baking or chilling if necessary. If you're making your own, ensure it's baked until golden brown and completely cooled before proceeding.
    1 pre-made gluten-free pie crust 9-inch gluten-free pie crust
  2. In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. Make sure there are no lumps of cocoa powder or cornstarch.
    1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup cornstarch, 1/2 teaspoon salt
  3. Gradually whisk in the milk until the mixture is smooth and well combined.
    3 cups milk
  4. In a separate small bowl, lightly beat the two large eggs. Slowly ladle about 1/2 cup of the warm milk mixture into the beaten eggs, whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot filling.
    2 large eggs
  5. Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture. Place the saucepan over medium heat.
  6. Whisk the filling constantly as it heats up. You'll notice it will start to thicken. Continue to cook and whisk for about 5-7 minutes, or until the filling is thick enough to coat the back of a spoon. Do not boil.
  7. Remove the saucepan from the heat. Stir in the butter pieces and vanilla extract until the butter is completely melted and incorporated, and the filling is smooth and glossy.
    2 tablespoons unsalted butter, 1 teaspoon vanilla extract
  8. Carefully pour the hot chocolate filling into the cooled gluten-free pie crust. Smooth the top with a spatula.
    1 pre-made gluten-free pie crust 9-inch gluten-free pie crust
  9. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
  10. Place the pie in the refrigerator and chill for at least 2-3 hours, or until the filling is firmly set.
  11. Once chilled, remove the plastic wrap. Serve your Easy Gluten-Free Chocolate Pie chilled, with your favorite toppings such as whipped cream, chocolate shavings, or fresh berries.
    Optional toppings

Notes

Leftover pie can be stored in the refrigerator for 3-4 days. Gently warm slices in the microwave for 10-15 seconds if a gooier texture is desired. The pie can be frozen for 1-2 months, thawed overnight in the refrigerator before serving.
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