Gluten Free Chocolate Silk Pie

If you’re looking for an indulgent chocolate dessert to share with your family and friends this holiday season, look no further! This recipe is super simple, and it’s a very much trust the process recipe. Once it comes together, you’re left with silky and rich chocolate pie.

Gluten Free Chocolate Silk Pie

Prep Time1 hr 15 mins
Cook Time45 mins
Course: Dessert
Keyword: festive, glutenfree, glutenfreebaking
Servings: 8 people


  • 1 9-inch Pie Plate
  • 1 Medium Bowl
  • 1 Large Saucepan
  • Mixer



  • 2 cups gluten free flour
  • 1 large egg beaten
  • 1 stick unsalted butter cut into 1 inch cubes
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • ice cold water by the tablespoon until the mixture comes together 



    • 3/4 cup granulated sugar
    • 1/2 cup semisweet chocolate chips melted
    • 1 tbsp confectioners sugar
    • 1/4 tsp salt


    • 4 large eggs
    • 1 1/4 sticks unsalted butter
    • 2 tbsp brewed coffee
    • 1 1/2 tsp vanilla extract
    • whipped cream for topping


    • To make the crust: In a food processor, add in the gluten free flour and salt and mix. Then, add in the cold butter, and pulse until the butter is in pea sized chunks. Add in the whisked egg and apple cider vinegar. Then, slowly add in the ice cold water, a tablespoon at a time until the mixture just comes together.
    • Wrap the pie crust in plastic wrap and store in the fridge to chill for an hour. Preheat oven to 375ºF. When the pie crust is fully chilled, roll out on a generously floured counter. Place in a 9-inch pie plate and press into it, then cut off any excess dough, and crimp the remaining edges. Place a scrunched up piece of baking parchment in the center of the crust and pour in about 1/2 cup of unbaked beans. These will help the crust keep their shape.
    • Bake for 15 minutes, remove the pie crust from the oven, and remove the baking parchment with the beans from the crust. Using a fork, prick holes on the bottom of the crust, and bake for another 15 minutes, or until golden brown. Set aside.
    • In a double boiler over medium heat, whisk the eggs with 1/2 cup of the sugar and the coffee. Continue whisking until the eggs are thick and fluffy, and hold their shape when drizzled over the custard, about 8 minutes. Remove from heat and set aside, whisking occasionally to prevent burning.
    • In a mixer with a paddle attachment or large bowl, beat the butter, salt, and remaining sugar until fluffy, then add in the melted chocolate and vanilla extract. Add in the custard and beat another 5 minutes until the mixture is thick and fluffy.
    • Pour into the pre baked pie shell and allow the pie to chill until set up. Serve with sweetened whipped cream and chocolate shavings. 

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