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Gluten-Free Chocolate Cream Pie

Gluten-Free Chocolate Cream Pie

Makes one 9" pie Servings

Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.



  • 1 8-oz. package gluten-free gingersnaps (about 36 cookies; preferably Mi-Del brand)
  • 6 tablespoons unsalted butter, melted, cooled slightly

Cream Filling and Assembly

  • 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)

Recipe Preparation


  • 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.


  • 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.

Reviews SectionI love this recipe. I change up the crust with different cookies from time to time. One tip would be, when you put the cornstarch and sugar together (just those two), whisk them together until smooth. The sugar will cut the cornstarch into a fine substance. After add the egg yolks and follow the recipe as is. In doing so you don’t Have to strain the custard. The custard will be nice and smooth, since the cornstarch won’t clump up when the heat is applied.AnonymousRochester,ny09/08/19

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