I don’t mean to be melodramatic, but this particular gem of a gluten free no bake pie is my favorite no bake gluten free treat of the season so far. … more
I don’t mean to be melodramatic, but this particular gem of a gluten free no bake pie is my favorite no bake gluten free treat of the season so far. It’s smooth as silk, with just the right balance of chocolate and whipped cream. The cookie crust slices clean, and adds only the slightest cookie crunch.
I used these gluten free chocolate graham crackers because they’re perfectly crunchy with a rich chocolate taste but are only lightly sweet. You could use any gluten free crunchy cookie (there are plenty on the blog), though. Maybe even the new Trader Joe’s Gluten Free Joe-Joe’s, if you’re into those.
The whipped cream is optional, of course. But why would you opt out? Just be sure to whip it on medium-high speed, instead of high speed, and you’ll have a much more stable cream. Hey, have you ever overwhipped cream and ended up almost making butter? Try this semi-pro tip: drizzle in a bit more chilled cream, and whip it again slowly. It should even things right out.
You could just make the chocolate pudding, of course. Skip the gelatin (and water) and put it in some pretty little jars.
But if you’re entertaining or being entertained this summer, I’d go with the pie. Or even just to surprise your family on a Friday night. The ooohs and ahhhhhs over this simple but decadent dessert are pret-ty gratifying.
For the Crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs
6 tablespoons (84 g) unsalted butter, melted
For the Filling
1/4 cup (35 g) xanthan gum-free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)
1 scant tablespoon (1 packet) unflavored powdered gelatin
2 tablespoons cool water
1/2 cup (100 g) sugar
4 tablespoons (20 g) Dutch-processed unsweetened cocoa powder (I use Rodelle brand, and I buy it on amazon)
1/4 teaspoon kosher salt
3 cups (24 fl. oz.) milk (any kind), at room temperature
3 egg yolks (90 g total), at room temperature
5 ounces dark chocolate, chopped (or your favorite chocolate)
1 teaspoon pure vanilla extract
Whipped Cream Topping (optional)
4 fluid ounces heavy whipping cream
2 tablespoons (14 g) confectioners' sugar
Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the filling. Place the contents of the packet of powdered gelatin and the 2 tablespoons of water in a small, microwave-safe bowl, and mix well. Allow to sit for a few moments until the gelatin swells. It will be lumpy.
In a medium-sized bowl, place the flour blend, sugar, cocoa powder and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside.
In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fl. oz.) milk and bring to a simmer over medium-high heat. Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg and chocolate mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly. Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes). Add the softened gelatin to the pan, and stir until the gelatin is melted. Remove the pan from the heat, and add the chopped chocolate and the vanilla, and stir until the chocolate is melted and the pudding is smooth.
Remove the pie shell from the freezer, and pour the filling into it. Allow the filling to cool for about 5 minutes. Cover the pie with plastic wrap, placing the plastic directly on the surface of the pudding to avoid its developing a pudding "skin." Place in the refrigerator to chill until set (at least 2 hours).
Before serving, make the optional whipped cream topping. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the heavy whipping cream and the confectioners' sugar on medium-high speed until stiff (but not dry) peaks form. Beating the cream on medium-high for a longer time instead of high speed will make a more stable whipped cream. Remove the plastic wrap from the chilled pie and spread the whipped cream on top before slicing with a wet knife and serving.
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