Gluten-Free Old-Fashioned Chocolate Cream Pie
From
Notes
This recipe calls for gluten-free graham crackers, and Cassy recommends S'moreables [1].
Ingredients
- Graham Cracker Crust
2 boxes (about 16 ounces) gluten-free graham crackers
1 1/2 sticks grass-fed butter (12 tablespoons), softened and cut into 1/2-inch chunks
- Honey-Sweetened Whipped Cream
1 quart (or 2 pints) heavy whipping cream (grass-fed is ideal), chilled
2/3 cup honey (local is ideal)
1 teaspoon vanilla extract
- Chocolate Mousse
1 cup chocolate chips
3 eggs at room temperature, eggs and whites separated
- Garnish
1 square dark chocolate
Directions
- For the graham cracker crust, place the two boxes' worth of graham crackers into a food processor and pulverize until you have a fine powder (no chunks). Adding 4 tablespoons' worth of softened butter pieces at a time, pulse the food processor with the butter.
- Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly crumbly dough. Spoon the dough into a pie pan. Working the dough along the bottom of the pan and up along the sides, form an even 1/4-inch-thick crust with your hands. If pieces of the crust feel too crumbly, remix until it holds together.
- For the honey-sweetened whipped cream, add all the ingredients into a large mixing bowl. Using either a stand mixer or hand mixer, whip the ingredients together until stiff peaks form. This may take about 5 minutes. Set aside in the refrigerator to chill while you prepare the mousse.
- For the chocolate mousse, melt the chocolate chips in a double boiler over simmering water. Stir continuously until it's completely melted then set aside off the heat.
- Place the egg whites in a medium-size bowl and whip with a mixer until they form stiff peaks.
- Once the chocolate is cooled so that you can touch it, stir in the three egg yolks. Note: if the eggs are not at room-temperature, the chocolate may seize up — this is OK. Don't sweat it, the chocolate will still melt into the rest of the ingredients.
- Fold the whipped egg whites into the chocolate until well-incorporated.
- Spoon in about 1/4 of the whipped cream and fold into the chocolate mixture. Then, fold in another 1/4 of the whipped cream. Pour this now lightened and evenly combined chocolate mousse into the chilled pie crust. Place the chocolate-mousse-filled crust in the refrigerator for about 1 hour, or until the mousse starts to set.
- To assemble, spoon the remaining half of the whipped cream over the chocolate mousse, sprinkle the top with the shaved chocolate (using a microplane or hand grater), and chill for an additional hour before serving. Serve chilled and with an extra sprinkle of shaved chocolate if desired!
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- 10
- Total Time
- 2 hours, 29 minutes, 59 seconds