This Gluten-Free Chocolate Silk Pie is incredibly rich, decadent, with a delicious flaky crust. Top with your favorite whipped cream and you’ve got yourself a dessert of champions!
Entry Level Pie Bakers Welcome
No rocket science here! Our Gluten-Free Chocolate Silk Pie is as easy as A-B-C-1-2-3.
This Chocolate Silk Pie is rich, creamy, with a silky smooth chocolate filling and features a delicious and easy flaky pie crust. Top with your favorite whipped topping and sprinkle it fancy with some dark chocolate curls – Chocolate Lovers Unite!
When the unordinary turns extraordinary things get real guuud!
Starring Pamela’s Gluten-Free Bread Mix!! I was amazed at how the texture turned out using a bread mix for this pie crust. It produced a super tender, flaky, and easy to roll pie crust that even grandmamma would be proud of 😉
Take The Reins!
Here are some no-nonsense tips to get you started!
- Try baking your pie in these disposable pie pans. They keep things simple and make shaping the crust SO much easier.
- It’s not a wise tale; make sure that butter is cold!!
- Make this pie dairy-free by subbing whipping cream for coconut cream, and regular sour cream for dairy-free sour cream. Bittersweet Ghirardelli Bars say they may contain dairy. If you want dairy-free assurance, then opt for dairy-free chocolate chips in place of the bittersweet bars.
- Don’t forget to dock your pie crust.
Ingredients To Make Gluten-Free Chocolate Silk Pie
Egg Wash
- Egg
- Cold water
Crust
- Pamela’s Bread Mix
- Daisy Sour Cream ( For dairy free brand we like Forager Brand. )
- Baking powder
- 1 stick Unsalted Earth Balance Butter – cubed ( you may use salted Earth Balance Butter – however keep in mind the pie crust mix already contains salt.
- Ice cold water
Chocolate Cream Filling
- 6.oz. Bittersweet Chocolate Ghirardelli Bars ( approx. 1 1/2 bars ) or use Enjoy Life Dairy Free Chocolate Chips.
- Eggs
- Vanilla Extract
- Cornstarch
- Sugar
- Earth Balance Butter
- Whipping Cream ( for dairy free use 1/2 cup coconut cream )
Lets Get This Party Started!
Step 1. In a small bowl whisk together egg and water – set aside.
Step 2. Preheat oven to 350 degrees and lightly grease your pie pan. I used this disposable pie pan.
Step 3. In a large bowl whisk flour and baking powder together.
Step 4. Cut butter into the flour until it is evenly distributed and crumbly. Gently mix in sour cream.
Step 5. Add in 4 to 5 tbsp. of ice cold water. Mix until you can pinch the dough with your fingers and it holds together. Work the dough into a ball and then shape into a disc. Wrap in plastic wrap and refrigerate 1 hour.
Step 6. Remove the dough from the fridge after the hour is up and let sit on the counter at room temperature for a few minutes.
Step 7. Roll out the pie dough on your preferred surface and press and shape into your pie pan.
Step 8. Using a fork, dock your pie crust by pricking the bottom layer of the dough with a fork to allow steam to escape so that the surface cooks evenly.
Step 9. Next brush the egg wash over the pie crust . Bake for 15 to 18 minutes until edges are slightly browned. Remove from oven and set aside to cool.
Step 10. Heat chocolate in microwave for 30 second increments – stirring between each increment until chocolate is completely melted, then set aside.
Step 11. In a medium bowl whisk eggs and cream. Pour into medium saucepan and stir in sugar and cornstarch over low/medium heat. Continue stirring for approximately 5 minutes until mixture begins to thicken and comes to a soft gentle boil – remove from heat .
Step 12. Stir in melted chocolate, vanilla, and butter.
Step 13. Slowly and carefully pour filling into cooked pie crust. Cover and refrigerate for at least 6 hours or overnight.
Top with your favorite whipped topping and chocolate shavings for an elegant touch.
Gluten-Free Chocolate Silk Pie
- Total Time: 62 minutes
- Yield: 8 to 10 slices 1x
Description
Nothing beats a smooth, silky, rich, and creamy Gluten-Free Chocolate Silk Pie for the holidays! Especially when it’s delicious, decadent, and has a flaky tender crust.
Ingredients
Egg Wash
- 1 egg
- 1 tbsp. cold water
Crust
- 2 – 1/3 cup Pamela’s Bread Mix
- 1/3 cup Daisy Sour Cream ( For dairy free we like Forager Brand. )
- 2 tsp. Baking powder
- 1 stick cold Unsalted Earth Balance Butter – cubed ( you may use salted Earth Balance Butter however keep in mind the mix already contains salt so it will be slightly saltier.
- 4 – 5 tbsp. Ice cold water
Chocolate Cream Filling
- 6.oz. Bittersweet Chocolate Ghirardelli Bars ( approx. 1 1/2 bars ) or use Enjoy Life Dairy Free Chocolate Chips.
- 3 Eggs
- 1 tsp. Vanilla Extract
- 2 tsp. Cornstarch
- 1/2 cup Sugar
- 3 tbsp. Earth Balance Butter
- 1/2 cup Whipping Cream ( for dairy free use 1/2 cup coconut cream )
Instructions
Egg Wash
- In a small bowl whisk together egg and water – set aside.
Crust
- Preheat oven to 350 degrees and lightly grease your pie pan. I used this disposable pie pan.
- In a large bowl whisk flour and baking powder together.
- Cut butter into the flour until it is evenly distributed and crumbly.
- Gently mix in sour cream.
- Next add in 4 to 5 tbsp. of ice cold water. Mix until you can pinch the dough with your fingers and it holds together. Work the dough into a ball and then shape into a disc. Wrap in plastic wrap and refrigerate 1 hour.
- Remove the dough from the fridge after the hour is up and let sit on the counter at room temperature for a few minutes.
- Roll out the pie dough on your preferred surface and press and shape into your pie pan.
- Using a fork, dock your pie crust by pricking the bottom layer of the dough with a fork to allow steam to escape so that the surface cooks evenly.
- Next brush the egg wash over the pie crust . Bake for 15 to 18 minutes until edges are slightly browned.
- Remove from oven and set aside to cool.
Chocolate Cream Filling
- Heat chocolate in microwave for 30 second increments – stirring between each increment until chocolate is completely melted, then set aside.
- In a medium bowl whisk eggs and cream.
- Pour into medium saucepan and stir in sugar and cornstarch over low/medium heat.
- Continue stirring for approximately 5 minutes until mixture begins to thicken and comes to a soft gentle boil – remove from heat .
- Stir in melted chocolate, vanilla, and butter.
- Slowly and carefully pour filling into cooked pie crust.
- Cover and refrigerate for at least 6 hours or overnight.
- Top with your favorite whipped topping and chocolate shavings for an elegant touch.
- Keep refrigerated.
- Prep Time: 40
- Cook Time: 22
Keywords: gluten-free chocolate silk pie, chocolate silk pie
Did you make this Gluten-Free Chocolate Silk Pie? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it!
We hope you enjoy this ” Chocolate Silk Pie ” as much as we do!
Happy Blessed Day!
MORE GLUTEN-FREE RECIPES TO TRY:
Make sure to check out all of our gluten free desserts
Never lag in zeal and in earnest endeavor; be aglow and burning with the spirit, serving the Lord.
Romans 12:11
Catherine says
This pie is perfection! I love that dreamy filling and flakey crust not too mention the fluffy topping, I wish I could just reach in and get myself a big slice (or 3)!
★★★★★
Natalie says
haha thanks so much catherine! you are sooo sweet!