Gluten Free Chocolate Cream Pie

This gluten free chocolate cream pie is one of the best desserts I’ve ever made. Rich chocolate filling, a cookie crumb crust, and a pile of whipped cream on top. It’s hard to believe it’s gluten free.

The crust is made from gluten free chocolate sandwich cookies, so it’s super easy to put together. No rolling out dough or anything like that. Just crush, mix with butter, and press into your pie dish.

The filling is a classic chocolate pudding style filling, cooked on the stovetop. It comes out thick, glossy, and incredibly smooth. Once it sets in the fridge, it slices beautifully.

And the whipped cream on top really brings it all together. It balances out the richness of the chocolate and makes every bite feel special.

If you’ve been looking for a gluten free dessert that actually impresses people, this is the one. Let me show you how to make it.

Why You’ll Love This Recipe

Incredibly Rich and Silky Filling – The homemade chocolate custard filling is so smooth and velvety that every bite just melts on your tongue.

No One Will Know It’s Gluten Free – The chocolate cookie crust tastes just as good as any regular pie crust so everyone at the table will love it.

A Real Show-Stopper – With its glossy chocolate filling and fluffy whipped cream topped with chocolate shavings this pie looks absolutely stunning.

Perfect Balance of Flavors – The lightly sweet whipped cream pairs beautifully with the deep rich chocolate filling and the slightly crunchy crust.

Ingredients

For the Crust

• 2 cups Gluten Free Chocolate Sandwich Cookie Crumbs (about 24 cookies)
• 5 tbsp Unsalted Butter, melted
• 1 pinch Salt

For the Chocolate Filling

• 2/3 cup Granulated Sugar
• 1/4 cup Cornstarch
• 1/4 tsp Salt
• 3 cups Whole Milk
• 4 Large Egg Yolks
• 6 oz Semisweet Chocolate, finely chopped
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract

For the Topping

• 1 1/2 cups Heavy Whipping Cream
• 3 tbsp Powdered Sugar
• 1 tsp Vanilla Extract
• Chocolate Shavings, for garnish

How to Make

Step 1

Preheat the oven to 350 degrees F. In a medium bowl, stir together the gluten free cookie crumbs, melted butter, and salt until the mixture resembles wet sand. Press it firmly and evenly into the bottom and up the sides of a 9-inch pie dish.

Bake for 8 to 10 minutes until set. Let it cool completely.

Step 2

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. In a small bowl, lightly beat the egg yolks and set aside.

Step 3

Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens, about 6 to 8 minutes. Once it boils and is thick, remove from heat.

Slowly pour about 1/2 cup of the hot mixture into the egg yolks while whisking constantly to temper them. Then pour the egg yolk mixture back into the saucepan, whisking vigorously.

Step 4

Return the saucepan to medium heat and cook, whisking constantly, for 2 more minutes until very thick and bubbling. Remove from heat and immediately add the chopped chocolate, butter, and vanilla. Stir until the chocolate is completely melted and the filling is glossy and smooth.

Step 5

Pour the chocolate filling into the cooled crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until firmly set.

Step 6

When ready to serve, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Spread or pipe the whipped cream over the chilled pie. Top with chocolate shavings and slice to serve.

My Tips

Press the Crust Firmly and Evenly

The biggest issue with cookie crumb crusts is when they crumble apart the second you try to cut a slice. To avoid that, really press the mixture into the pie dish using the flat bottom of a measuring cup or a glass.

Push it firmly into the corners where the bottom meets the sides, and make sure the thickness is even all around. Thin spots will crack and thick spots won’t hold together as well.

After baking, let the crust cool completely before adding the filling. If the crust is even slightly warm, the filling won’t set properly against it.

Temper the Egg Yolks Slowly

When you add that half cup of hot milk mixture into the egg yolks, pour it in a very thin stream while whisking the entire time. If you dump it in too fast, the eggs will scramble and you’ll get little cooked egg bits in your filling.

Keep whisking the yolks the whole time you’re pouring. Once they’re tempered, then pour them back into the saucepan while whisking that too.

This step is what gives the filling its rich, creamy texture without any lumps. Take your time here and it’ll pay off.

Don’t Stop Whisking the Filling

From the moment the milk mixture hits the heat until you take it off, you need to whisk constantly. If you stop even for a short time, the cornstarch and milk will clump at the bottom and you’ll get a lumpy filling.

Use a flat-bottomed whisk if you have one so you can scrape the bottom and edges of the pan as you stir. That’s where it scorches first.

You’ll know it’s ready when it goes from thin and milky to thick and pudding-like. It should coat the back of a spoon thickly and hold its shape for a moment when you lift the whisk.

More Tasty Recipes

• Gluten Free Banana Cream Pie
• Gluten Free Chocolate Mousse
• Gluten Free Mississippi Mud Pie
• Gluten Free Mint Chocolate Chip Pie
• Gluten Free Peanut Butter Cup Pie

FAQ

Can I use a different type of gluten free cookie for the crust?

Yes, you can use any gluten free chocolate cookie you like – just make sure they crush into fine crumbs. Gluten free graham crackers also work well if you want a slightly less chocolatey crust.

The key is to get about 2 cups of fine crumbs so the crust holds together properly after baking. If your cookies are a different size than what the recipe calls for, just measure the crumbs instead of counting cookies.