Do you have a go-to pie? One that you can usually whip up with ingredients on hand whenever needed? For me, this Chocolate Truffle Pie is the one. It makes it's own crust, is dense and chocolaty, and easily made gluten free! Mostly chocolate and eggs, you can't go wrong with this pie. It's perfect for birthdays, pi-days, Sundays, gray days, chocolate fix days, and social distancing days. Ok, any day really. Enjoy!
Chocolate Truffle Pie
10 oz. good quality chocolate
1/2 cup whipping cream
1/2 cup sugar
1/4 cup gluten-free all-purpose flour
extra whipping cream, whipped for topping
Preheat oven to 325°F. Break up chocolate and put into a large microwavable bowl. Add whipping cream. Microwave on high for about 2 minutes, stirring every 30 seconds, or until almost melted. Stir until completely melted and smooth. In a mixing bowl, whisk eggs and sugar. Continue to whisk while pouring in cooled chocolate mixture. Add flour and mix until smooth. Pour into a greased 9" pie dish. Bake for 35-40 minutes or until no longer jiggly in the middle. Allow to cool on counter. Serve at room temperature with whipped cream.
Gather your ingredients. You will need a good quality chocolate. I love Trader Joe's chocolate and usually keep a stash for dipping, candy making, or this pie. You could also use Baker's chocolate squares. I've made this with semi-sweet chocolate also, and it turns out amazing. You will also need whipping cream, eggs, sugar, and gluten-free flour.
In a microwavable bowl, break up 10 oz. chocolate and add 1/2 cup whipping cream. Microwave on high for 2 minutes, stirring every 30 seconds, until there are just a few lumps of chocolate left.
Remove from microwave and continue stirring until smooth and shiny.
In another mixing bowl, whisk the 4 eggs and 1/2 cup sugar.
Add the cooled chocolate mixture and beat until smooth.
Lastly, add 1/4 cup gluten-free flour. I use Cup4Cup or even just white rice flour.
Once flour is incorporated, pour the batter into a greased 9" pie dish. This picture makes me so happy for some reason.😊
Smooth the top. Confession: I used an 8" pie dish for this particular pie. It's fine, you just have to bake it a little longer, and it comes out a little taller and thicker.
Bake for 35-40 minutes or until the center is no longer jiggly. Remove from oven to a cooling rack.
As it cools the center will fall in, which is totally fine! It give it that pie shape and the edges are like a self-made chocolate crust. SOOOO good.
After completely cooling, slice and serve with whipped cream. YUM. Chocolate fix fixed!
Recipe Source: Shanna's recipe box