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Decadent Chocolate Pie Bliss! Discover the best gluten-free chocolate pie recipe! Easy to make with a rich, creamy filling and buttery GF crust. Perfect for any

Decadent Chocolate Pie Bliss!

Indulge in the ultimate gluten-free chocolate pie experience. This recipe delivers a luxuriously rich and creamy chocolate filling encased in a perfectly crumbly, buttery gluten-free graham cracker crust. It's the perfect dessert for celebrations or simply satisfying a serious chocolate craving, proving that gluten-free can be absolutely decadent. Crafted with simple ingredients and straightforward steps, this chocolate pie is surprisingly easy to make, even for beginner bakers. You won't believ
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten free graham cracker crumbs
  • 6 tbsp unsalted butter (melted)
  • ¼ cup granulated sugar
  • 10 oz semi sweet chocolate (melted but cooled to room temperature)
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine the gluten-free graham cracker crumbs, 6 tbsp melted butter, and ¼ cup granulated sugar. Mix well until crumbs are moistened. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
  2. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
  3. In a large saucepan, whisk together 1½ cups whole milk, ¾ cup granulated sugar, ¼ cup cornstarch, and the 4 egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5-8 minutes).
  4. Remove from heat and stir in the 2 tbsp unsalted butter and 2 tsp vanilla extract until the butter is melted and incorporated. Stir in the 10 oz. melted semi-sweet chocolate until the filling is smooth and glossy.
  5. Pour the chocolate filling into the cooled pie crust, spreading it evenly.
  6. Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm. Serve cold.

Notes

- Ensure your semi-sweet chocolate is melted and cooled slightly before adding to the pudding base to prevent scrambling the egg yolks.
- For an extra decadent touch, top with whipped cream or chocolate shavings before serving.
- Chill the pie thoroughly for at least 4 hours to allow the filling to set completely.