- 1 gluten free pie crust for a 7-9 inch pie plate (store bought* or homemade)
- 2/3 cup Sugar
- 2 Eggs
- 2 oz unsweetened chocolate
- 1 tsp Vanilla
- 1/3 cup Butter, softened
- 2/3 cup Heavy Whipping Cream
- 2 tsp Powdered Sugar
- Preheat your oven to 450 degrees
- Roll your gluten free pie crust to 1/8th inch thickness and lay it in you pie plate. Use a fork and puncture the bottom of the pie crust so the pastry dough doesn’t get too puffy. Cover it with tin foil two times. Bake in the oven for 4 minutes.
- Remove foil and bake an additional 4 minutes or until brown. Remove from oven and let cool.
- In a small sauce pan whisk together your eggs and sugar until smooth. Heat over medium heat, stirring constantly until it reaches 160 degrees or starts to coat the back of a spoon. Remove from heat.
- In a small bowl add your 2 oz of chocolate. If they are larger pieces chop them to smaller pieces before doing this. Heat on medium heat for 30 seconds at a time until it is melted, stirring between segments.
- Add your melted chocolate and vanilla to your egg mixture. Set aside and allow to cool (but not harden).
- In a medium bowl beat your butter until it is light and fluffy. Add your cooled chocolate mixture. Beat together for 5 minutes until light.
- In a large bowl add in your cream and beat on high until it starts to look thicker. Add in your powdered sugar and beat until it forms stiff peaks.
- Slowly fold in your chocolate mixture until it is well combined.
- Pour into your cooled pie crust.
- Chill at least 4 hours before serving.
* If you are using store bought gluten free dough (Pillsbury etc) It may be too salty for this recipe. I liked the contrast between the flavors but if you aren’t a fan of salty crusts you may want to try to make it yourself!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!