Chocolate Cream Pie

Chocolate Cream Pie

Yields one 9 inch pie

A classic chocolate cream pie with a crisp gluten free crust, a silky dark chocolate filling, and a softly tangy whipped topping. The pie sets beautifully and delivers deep chocolate flavor in every slice. A small amount of sour cream is whipped into the topping to add light tang and improve stability. It helps the cream hold its shape longer while keeping the texture soft and spoonable rather than stiff.

Ingredients

Gluten Free Pie Crust

4.75 ounces white rice flour
1.15 ounces brown rice flour
0.45 ounces tapioca starch
0.12 ounces non fat dry milk powder
1½ teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon xanthan gum
4 ounces butter or dairy free butter alternative, cold and cut into 1 inch cubes
3 tablespoons ice water
1½ tablespoons sour cream or dairy free sour cream alternative

Chocolate Pie Filling

3 cups milk or milk alternative
¾ cup granulated sugar
⅓ cup plus 2 tablespoons dark cocoa powder
4½ tablespoons cornstarch
3 sheets gold grade gelatin
3 tablespoons butter or dairy free butter alternative
1½ teaspoons vanilla extract

Whipped Cream Topping

1½ cups heavy whipping cream or dairy free whipping cream alternative
2 tablespoons powdered sugar
1 teaspoon vanilla bean paste
2 tablespoons sour cream or dairy free sour cream alternative

Instructions

Prepare the Pie Crust

Add the white rice flour, brown rice flour, tapioca starch, non fat dry milk powder, sugar, salt, and xanthan gum to a food processor. Pulse until evenly combined.

In a small container, stir together the ice water and sour cream. Set aside.

Add the cold butter to the food processor and pulse until the butter is broken down into lentil sized pieces.

With the food processor running, slowly stream in the ice water mixture. Pulse just until the dough comes together into a cohesive mass.

Press the dough into a flat disk, wrap tightly, and refrigerate for 30 minutes.

Once chilled, roll the dough between sheets of parchment paper into a 12 inch circle. Transfer to a 9 inch pie pan and crimp the edges as desired.

Blind Bake the Crust

Preheat the oven to 425°F.

Line the chilled crust with parchment paper and fill with pie weights.

Bake for 25 minutes. Carefully remove the parchment and weights, then return the crust to the oven for 10 to 15 minutes until golden brown.

Remove from the oven and allow the crust to cool completely before filling.

Make the Chocolate Filling

Place the gelatin sheets in cold water to bloom.

In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch. Slowly whisk in the milk until smooth.

Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Remove from the heat.

Squeeze excess water from the gelatin and stir it into the hot filling until fully dissolved. Add the butter and vanilla and whisk until smooth and glossy.

Pour the chocolate filling into the cooled crust. Smooth the surface and press plastic wrap directly against the filling. Refrigerate for at least 4 hours, until fully set.

Make the Whipped Cream Topping

Add the whipping cream, powdered sugar, vanilla bean paste, and sour cream to the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl.

Whip on medium speed until medium peaks form, then continue whipping just until stiff peaks hold. Take care not to overwhip.

Spread or pipe the whipped topping over the chilled pie just before serving.

Dairy Free Variation

This pie adapts well for dairy free needs. Use a full fat dairy free milk or rice milk in the filling and a dairy free butter alternative in both the crust and filling. For the topping, use a dairy free whipping cream and dairy free sour cream alternative. The whipped topping sets softly and slices cleanly when chilled.