Gluten Free No Bake Chocolate Pudding Pie
This gluten free chocolate creme pie has a rich, chocolate no bake cookie crust and is filled with creamy, smooth chocolate pudding that sets up perfectly for a clean-slicing, no fuss pudding. Make it days ahead of time!
Yield: 1 9-inch pie
Ingredients
For the crust
- 1 ¼ cups (250 g) gluten free crunchy chocolate cookie crumbs (try store-bought GF chocolate sandwich cookies or my recipe for thin and crispy chocolate wafer cookies)
- 6 tablespoons (84 g) unsalted butter melted
For the filling
- ¼ cup (35 g) gum free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)
- 1 tablespoon (7 g) powdered gelatin
- ⅜ cup (3 fluid ounces) cool water
- ½ cup (100 g) granulated sugar
- 4 tablespoons (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural is fine, too)
- ¼ teaspoon kosher salt
- 3 cups (24 fluid ounces) milk at room temperature
- 3 (75 g) egg yolks at room temperature
- 1 teaspoon pure vanilla extract
- 5 ounces dark chocolate chopped
Whipped Cream Topping (optional) (See Recipe Notes)
- ½ cup (4 fluid ounces) heavy whipping cream
- 2 tablespoons (14 g) confectioners’ sugar
Instructions
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.
- In a small, microwave-safe bowl, place the gelatin and water, 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 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 vanilla and chopped chocolate, 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).
Make the optional whipped cream topping (before serving).
- 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.
Top the pie.
- Remove the plastic wrap from the chilled pie and spread the whipped cream on top, and sprinkle with a few more cookie crumbs. Slice with a wet knife and serve immediately.
Notes
Homemade marshmallow creme is a great alternative topping to the fresh whipped cream.
This recipe was originally published on the blog in 2013. In 2017, the video, some photos, and some text are all new; the recipe is tweaked slightly but mostly unchanged.