Gluten Free Chocolate Truffle Pie Recipe
Gluten Free Chocolate Truffle Pie Recipe
With just five ingredients (ok, I didn’t include the oil or salt) and a few minutes, you can make the most decadent, delicious, and downright sinful gluten free chocolate truffle pie ever! Imagine a whole slice of pie that tastes like truffles – the chocolate kind, not the fungus kind – with a crispy chocolate crust topped with whipped cream.
Have I caught your attention yet? Yep, it is really that good!
For the crust, I simply crushed up some Kinnikinnick KinniToos (you know, those gluten free chocolate sandwich cookies), filling and all, with a touch of oil and pressed them into a pie pan – easiest crust ever!
The filling is so simple, it is almost embarrassing. Almost.
Be warned, you might want to start off with thin slices when it comes to serving, this pie is rich. I’m talking Bill Gates rich.
Gluten Free Chocolate Truffle Pie Recipe
Ingredients
- Vegetable oil
- 1 8-ounce bag Kinnikinnick gluten-free KinniToos
- 1 12-ounce bag semisweet chocolate chips
- 2¾ cups heavy cream divided
- ¼ cup plus 1 tablespoon powdered sugar divided
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon kosher or fine sea salt
Instructions
- Lightly brush or spray a 9-inch pie pan with oil.
- Place the cookies in the bowl of a food processor (do not scrape out the filling) and process until they become fine crumbs. If you don’t have a food processor, you can put the cookies in a large food storage bag and crush the cookies with a rolling pin. Remove and reserve about ¼ cup of cookie crumbs for topping the pie. Add 2 tablespoons oil to the remaining cookie crumbs, mix well, and press the mixture firmly into the prepared pan.
- Pour the chocolate chips into a heat-proof bowl. Heat ¾ cup heavy cream in a small saucepan just until it starts to boil. Pour the cream over the chocolate chips, stir, and let sit for 5 minutes. Stir the mixture until it is smooth and glossy. Let cool. Stir in ¼ cup powdered sugar, the vanilla, and salt.
- Whip 1 cup heavy cream until stiff peaks form. Add the chocolate mixture to the cream and whip until smooth. Pour into the pie crust, cover with plastic wrap, and refrigerate for 8-12 hours.
- Whip the remaining 1 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread the cream over the pie, sprinkle on the reserved cookie crumbs, and serve or refrigerate until serving time. Can be made several hours ahead.
Nutrition
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