Gluten-Free Rich Chocolate Pie
Indulge in decadence with this Gluten-Free Rich Chocolate Pie, a dessert that combines luxurious texture and bold chocolate flavors with a wholesome twist. Perfect for those avoiding gluten, this recipe features a buttery almond flour crust infused with cocoa powder for a nutty, chocolatey base. The filling is irresistibly creamy, made with bittersweet chocolate, silky melted butter, and fluffy whipped eggs, delivering a rich, fudgy consistency that's the highlight of every bite. Ready in just about an hour, this pie is the ultimate crowd-pleaser for special occasions or cozy nights in. Top with freshly whipped cream for added elegance and enjoy this gluten-free delight that truly satisfies the chocolate lover in you!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Cocoa powder
- 0.25 cup Powdered sugar
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Bittersweet chocolate chips
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Cocoa powder
- 0.5 cup Heavy cream
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine almond flour, 0.25 cup cocoa powder, powdered sugar, and salt. Stir to blend.
Add melted butter and 1 teaspoon vanilla extract to the almond flour mixture and stir until well mixed and dough forms.
Press the dough evenly over the bottom and up the sides of a 9-inch pie pan. Prick the bottom of the crust a few times with a fork.
Bake the crust for 10 minutes in the preheated oven. Remove and allow to cool completely.
In a microwave-safe bowl, combine chocolate chips and 0.5 cup unsalted butter. Microwave in 30-second intervals, stirring in between, until smooth and melted. Let it cool slightly.
In a large mixing bowl, beat granulated sugar and eggs until pale and fluffy, about 3 to 5 minutes.
Gently fold in melted chocolate mixture and 1 teaspoon vanilla extract into the beaten egg mixture until combined.
Sift in 0.25 cup of cocoa powder and mix until just combined.
Pour the filling into the cooled almond crust and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes or until the filling is set but still slightly jiggly in the center.
Remove from the oven and let it cool on a wire rack for at least 2 hours.
Before serving, whip the heavy cream until soft peaks form and serve a dollop on each piece of pie if desired.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.8 g | 384% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 364.1 g | 132% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 282.8 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 630 mg | 48% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
