Double Chocolate Cream Pie Recipe Gf Df

DOUBLE CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
• For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
• For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
• Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
• Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.

GLUTEN-FREE CREAMY CHOCOLATE PIE

Steps:

• Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
• In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.

GLUTEN & DAIRY-FREE TRIPLE CHOCOLATE PIE (GLUTEN, DAIRY, EGG, PEANUT & TREE NUT FREE; VEGAN)

Steps:

• *IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.* When ready to begin, using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan covering the bottom and up the sides slightly. Place this in the freezer to harden. Meanwhile, in a medium saucepan over medium heat, add your two boxes of jello pudding and your rice milk. Whisk that as it comes to a boil. Once it's boiling take it off the heat to cool. It should thicken considerably. If it's too thick, you can thin it out with additional rice milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie. In a separate bowl, place one package of Coco Whip. Add the Hershey's syrup (which is surprisingly dairy-free!) and fold them to combine. Don't beat or stir it too vigorously as you want the coco whip to retain some of it's airiness. Add as much syrup as you like. I only did 3 Tablespoons, as this dessert is already quite chocolaty, but I still wanted some color and slight flavor to it. Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set. Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula. Place in the fridge or freezer until you're ready to serve. Garnish with additional coco whip (either as it's own layer or with swirls on the edges.) If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look. Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it. ENJOY!