Gluten-Free Chocolate Cream Pie

I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive. Source:

Yield: 10 servings
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  • Crust
  • 2.5 cup(s) hazelnuts toasted
  • 1/4 cup(s) sugar
  • 1 tablespoon(s) unsweetened cocoa powder
  • 2 tablespoon(s) butter melted
  • Filling
  • 2/3 cup(s) sugar
  • 1/4 cup(s) cornstarch
  • 1/2 teaspoon(s) salt
  • 4 large egg yolks
  • 3 cup(s) whole milk
  • 7 ounce(s) bittersweet chocolate melted
  • 2 tablespoon(s) butter softened
  • 1 teaspoon(s) vanilla


  1. Heat oven to 350 degrees.

  2. For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.

  3. Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

  4. Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

  5. Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.
March 2013

This recipe is a personal recipe added by jblack2012 and has not been tested or endorsed by MyRecipes.

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