Thursday, May 22, 2008
Gluten Free, Casein Free Double Chocolate Pie
Here I've modified a recipe from Cooking Light. It's supposed to be topped with whipped cream or Cool Whip, but I have yet to find a casein and soy free alternative. So instead, I topped the pie with sliced strawberries, and it came out really pretty. In fact I like this topping a lot better than whipped cream! Strawberries and chocolate are a divine combination.
1 prebaked GFCF pie shell
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 tsp. salt
2 cups dairy alternative (I used 1 can lite coconut milk plus rice milk to equal 2 cups)
1 large beaten egg
2 ounces bittersweet chocolate chips
1 tsp. vanilla
1 pound fresh ripe strawberries, thinly sliced OR 2 pints fresh raspberries, washed and gently dried
powdered sugar to serve, optional
Combine the sugar through the salt in a medium saucepan. Add the milk and stir well over medium heat with a whisk. Cook, stirring constantly, for 1 minute or until the mixture comes to a full boil. Gradually add 1/3 cup of hot milk mixture to the beaten egg, stirring well to prevent the egg from cooking. Return egg mixture to the pot. Cook 2 minutes or until the mixture thickens, stirring constantly. Remove from heat. Add the chocolate chips and stir until melted and mixture is smooth. Stir in vanilla. Spoon into baked pie crust. Cover surface of filling with plastic wrap. Chill until set, about 2 hours. Remove plastic wrap and arrange chosen fruit on top. Sprinkle with powdered sugar before serving if desired.