Gluten-Free Chocolate Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2.5 cup(s) hazelnuts toasted |
1/4 cup(s) sugar |
1 tablespoon(s) unsweetened cocoa powder |
2 tablespoon(s) butter melted |
2/3 cup(s) sugar |
1/4 cup(s) cornstarch |
1/2 teaspoon(s) salt |
4 large egg yolks |
3 cup(s) whole milk |
7 ounce(s) bittersweet chocolate melted |
2 tablespoon(s) butter softened |
1 teaspoon(s) vanilla |
Directions:
1. Heat oven to 350 degrees.
2. For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.
3. Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
4. Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
5. Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.
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