Pie Maven.com

Gluten-Free Chocolate Silk Pie

6 tbsp sugar

1/4 cup plus l tbsp of cornstarch

8 large egg yolks

l quart of whole or 2% milk

8 ounces semisweet chocolate chopped

4 tbsp unsalted butter, cut into small pieces

1 Basic 9” (Gluten-Free) Pie Crust

1 1/2 cups heavy whipping cream, chilled

2 tbsp confectioners sugar

l tsp vanilla

Chocolate shavings for garnish

 

Blind Bake pie crust.

Whisk sugar and cornstarch together in bowl.

Add the egg yolks and whisk or beat on high speed until thick and pale.

Put the l quart of milk in a saucepan and bring to a boil, whisking often over medium heat.

Whisk 1/3 of the hot milk into the egg yolk mixture then add this to the rest of the milk.

Remove from heat and add the chocolate and butter.

Whisk until it is melted and smooth.

Pour into the baked pie shell.

Cover carefully and refrigerate at least 2 hours or overnight.

Two to three hours before serving, whip cream, sugar and vanilla to stiff peaks. Smooth over the pudding and scatter with chocolate shavings.