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Gluten-Free Creamy Chocolate Pie
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Prep Time:
1 hour 10 minutes
Total Time:
7 hours 10 minutes
Indulge in a decadent gluten-free chocolate pie with a lusciously creamy filling and a buttery Bisquick® Gluten Free crust.
Ingredients:
  • 1 cup Bisquick™ Gluten Free mix
  • 5 tablespoons cold butter
  • 3 tablespoons water
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 1/4 cups milk
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
  • 1 teaspoon vanilla
  • 1 1/4 cups whipping cream
  • 1 tablespoon powdered sugar
Instructions:
  • Preheat oven to 425°F and generously grease a 9-inch glass pie plate with shortening or cooking spray. In a medium bowl, combine Bisquick mix and butter until the mixture resembles fine crumbs. Mix in water and shape the dough into a ball with your hands. Press the dough into the bottom and up the sides of the pie plate.
  • Bake for 10-12 minutes or until lightly golden. Allow to cool fully for about 30 minutes.
  • In a 2-quart saucepan, combine granulated sugar and cornstarch. Slowly whisk in milk and bring to a boil over medium heat, stirring constantly. Set aside 1 tablespoon of chocolate chips for topping and roughly chop the rest. Stir in the remaining chocolate chips and vanilla until smooth. Transfer to a medium bowl, cover the surface with plastic wrap, and refrigerate for about 30 minutes to cool.
  • In a large bowl, use an electric mixer on high speed to beat whipping cream and powdered sugar until stiff peaks form. Set aside 1 cup for topping. Using an electric mixer on medium speed, beat cooled chocolate mixture for about 2 minutes until smooth and creamy. Fold the chocolate mixture into the whipped cream in the large bowl. Spoon the mixture evenly into the cooled baked crust. Pipe the reserved whipped cream around the edge of the pie and sprinkle with the reserved chopped chocolate chips. Refrigerate for 6 to 8 hours until set before serving. Store any remaining pie in the refrigerator.

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