Gluten-Free Creamy Chocolate Pie

Gluten Free
Gluten-Free Creamy Chocolate Pie
430 min.
10
301kcal

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Indulge your sweet tooth with our delightful Gluten-Free Creamy Chocolate Pie, a dessert that promises to satisfy even the most discerning chocolate lovers. This luscious pie is not only gluten-free but also rich and creamy, making it the perfect treat for any occasion. Whether you're hosting a dinner party, celebrating a special event, or simply craving something sweet, this pie is sure to impress your guests and leave them asking for seconds.

With a buttery, flaky crust made from gluten-free mix, this pie serves as the ideal base for the velvety chocolate filling. The combination of semisweet chocolate chips and whipped cream creates a luxurious texture that melts in your mouth, while the hint of vanilla adds a delightful aroma. Topped with a dollop of whipped cream and a sprinkle of chopped chocolate, this pie is as beautiful as it is delicious.

What’s more, this dessert is easy to prepare, requiring just a little patience as it sets in the refrigerator. With a total preparation time of 430 minutes, you can make it ahead of time and enjoy the compliments that come your way. Treat yourself and your loved ones to a slice of this heavenly Gluten-Free Creamy Chocolate Pie, and experience the joy of a dessert that caters to dietary needs without compromising on flavor!

Ingredients

  • tablespoons butter cold
  • tablespoons water 
  • 0.3 cup granulated sugar 
  • tablespoons cornstarch 
  • 1.3 cups milk 
  • oz semi chocolate chips (1 cup)
  • teaspoon vanilla 
  • 1.3 cups whipping cream 
  • tablespoon powdered sugar 
  • cup frangelico gluten free

Equipment

  • bowl
  • sauce pan
  • oven
  • blender
  • plastic wrap
  • hand mixer

Directions

  1. Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix.
  2. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  3. Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
  4. Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop.
  5. Add remaining chocolate chips and vanilla, stirring until melted and smooth.
  6. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
  7. In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

Nutrition Facts

Calories301kcal
Protein3.88%
Fat70.84%
Carbs25.28%

Properties

Glycemic Index
15.81
Glycemic Load
4.03
Inflammation Score
-5
Nutrition Score
5.0795652322147%

Nutrients percent of daily need

Calories:300.78kcal
15.04%
Fat:23.93g
36.81%
Saturated Fat:14.76g
92.22%
Carbohydrates:19.21g
6.4%
Net Carbohydrates:17.83g
6.48%
Sugar:14.41g
16.01%
Cholesterol:53.35mg
17.78%
Sodium:66.88mg
2.91%
Alcohol:0.14g
100%
Alcohol %:0.18%
100%
Caffeine:14.63mg
4.88%
Protein:2.95g
5.9%
Vitamin A:670.17IU
13.4%
Manganese:0.23mg
11.47%
Copper:0.22mg
10.92%
Phosphorus:94.3mg
9.43%
Magnesium:35.98mg
9%
Calcium:69.66mg
6.97%
Vitamin B2:0.11mg
6.48%
Iron:1.12mg
6.23%
Fiber:1.38g
5.53%
Vitamin D:0.81µg
5.41%
Potassium:172.92mg
4.94%
Selenium:3.07µg
4.39%
Zinc:0.66mg
4.38%
Vitamin B12:0.25µg
4.25%
Vitamin E:0.55mg
3.68%
Vitamin K:2.76µg
2.63%
Vitamin B5:0.25mg
2.48%
Vitamin B1:0.03mg
1.92%
Vitamin B6:0.04mg
1.76%