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Chocolate Cream Pie

Photo: Oxmoor House
Hands-on time 28 mins
Total time 6 hrs, 21 mins
Yield Serves 14 (serving size: 1 slice)
This pie's luscious, chocolaty filling is sure to win you some brownie points with anyone who's lucky enough to get a slice. Pressing the chocolate mixture through a fine mesh sieve removes any lumps of cornstarch and egg and creates a smooth, creamy filling.


  • 3.45 ounces brown rice flour (about 3/4 cup)
  • 1.8 ounces almond meal flour (about 1/2 cup)
  • 2 tablespoons potato starch
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into small pieces
  • 1/4 cup 1% low-fat milk
  • Cooking spray
  • 2/3 cup sugar
  • 1.15 ounces cornstarch (about 1/4 cup)
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 3/4 cups 1% low-fat milk
  • 3 ounces bittersweet chocolate, melted
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 219
  • fat 10.6 g
  • satfat 5.2 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 3.8 g
  • carbohydrate 28 g
  • fiber 1.4 g
  • cholesterol 53 mg
  • iron 0.8 mg
  • sodium 195 mg
  • calcium 63 mg

How to Make It

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1/4 cup milk; toss with a fork until moist. Press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Freeze 30 minutes.

  2. Preheat oven to 350°.

  3. Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Flute decoratively. Pierce dough with a fork; bake at 350° for 18 minutes or until crust is golden brown. Cool completely on a wire rack.

  4. Combine 2/3 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and egg yolks in a medium saucepan; stir with a whisk until blended. Add 1 3/4 cups milk, stirring with a whisk. Bring to boil over medium-high heat, stirring occasionally with a whisk. Reduce heat to low, and cook 1 minute or until filling thickens.

  5. Press filling through a fine sieve over a bowl; discard solids. Add chocolate, cocoa, 1 teaspoon butter, and vanilla to filling, stirring with a whisk. Cool 5 minutes.

  6. Spoon filling into prepared crust. Cover surface of filling with plastic wrap coated with cooking spray. Chill 4 hours. Remove plastic wrap; spread whipped topping over filling.

Gluten-Free Baking