For the Crust
1 1/2 cups (225 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
1/4 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
1/4 cup + 2 tablespoons (3 fluid ounces) cool water
1/2 cup (100 g) granulated sugar
4 tablespoons (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural is fine, too)
1/4 teaspoon kosher salt
3 cups (24 fl. oz.) milk (any kind), at room temperature
3 egg yolks (75 g), at room temperature
1 teaspoon pure vanilla extract
5 ounces dark chocolate, chopped
Whipped Cream Topping (optional)*
4 fluid ounces heavy whipping cream
2 tablespoons (14 g) confectioners’ sugar
*Homemade marshmallow creme also makes a nice topping.
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 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 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).
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, and sprinkle with a few more cookie crumbs. Slice with a wet knife and serve immediately.
This recipe was originally published on the blog in 2013. The video, some photos, and some text are new; the recipe is tweaked slightly but mostly unchanged.
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