What are the holidays without chocolate and pie?
For most celiacs, however, the choices in the freezer section of most grocery stores of gluten-free pies — or deserts of almost any kind, for that matter — are just about zero.
But here’s a recipe for a gluten-free chocolate cream pie you can be sure will successfully put the cap on any any holiday meal. And if you don’t tell anyone it’s gluten free, they probably won’t have a clue — except that you are eating it, too.
Ingredients …
1 8-oz. package gluten-free gingersnaps (about 36 cookies; preferably Mi-Del brand)
6 tablespoons unsalted butter, melted, cooled slightly
2 tablespoons sugar
Cream Filling and Assembly
3 large egg yolks
3 tablespoons cornstarch
¼ teaspoon salt
⅓ cup plus 1 Tbsp. sugar
2 cups whole milk
6 ounces semisweet chocolate, chopped, or 1½ cups chocolate chips
1½ tablespoons unsalted butter
1 teaspoon vanilla extract
¼ teaspoon instant espresso powder
¾ cup chilled heavy cream
Chocolate shavings (for serving)
Crust directions …
Place a rack in middle of oven and preheat to 350°. Pulse gingersnaps in a food processor until very fine crumbs form. Drizzle butter over crumbs and add sugar; pulse until mixture is the consistency of wet sand. Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Bake until crust is dry and set, 10–12 minutes. Transfer to a wire rack and let cool.
Filling directions …
Whisk egg yolks, cornstarch, salt, and 1/3 cup sugar in a medium saucepan until smooth and pale. Whisking constantly, gradually add milk. Bring to a boil over medium heat. Reduce heat and simmer, whisking constantly, until custard is thickened and whisk leaves a trail, about 2 minutes. Remove from heat and add chocolate, butter, vanilla, and espresso powder and whisk until chocolate and butter are melted and mixture is completely smooth.
Strain custard through a fine-mesh sieve into a medium bowl, pressing it through with a rubber spatula. Spoon into chilled crust and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 2 hours.
Just before serving, beat cream and remaining 1 Tbsp. sugar in a medium bowl to stiff peaks. Spread whipped cream over pie, swirling decoratively; top with chocolate shavings.
Do ahead: Pie without whipped cream can be made 1 day ahead. Keep chilled.
TammySue Vincent is a celiac and the editor’s wife.