Gluten Free Chocolate Chess Pie

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 4 hours

Składniki

1 Easy Gluten Free Pie Crust (or your favorite gf pie crust)

1½ cups (300g) granulated sugar

¼ cup (24g) unsweetened cocoa powder

2 large eggs

1 5oz (142g) can evaporated milk

¼ cup (56g) butter, melted

1 tsp vanilla extract

pinch kosher salt

Wskazówki

Preheat oven to 375° F. Prepare pie crust for parbaking. Line crust with parchment paper or foil and fill with pie weights (ceramic pie weights or beans, rice, sugar, etc). Bake for 15-20 minutes, or until edges are lightly golden brown; set aside.

In a large bowl, whisk together sugar and cocoa. Add eggs, whisking well until thick and mostly smooth. Whisk in evaporated milk, melted butter, vanilla, and salt.

Pour into parbaked pie shell and bake for 45-55 minutes, or until the top crust is set and the pie barely jiggles in the very center when shaken.

Allow to cool before refrigerating for 3-4 hours to set.

Pie may be served cold, at room temperature, or slightly warm with freshly whipped cream or vanilla ice cream.