Gluten Free Chocolate Raspberry Pie Recipe
Smooth, creamy, decadent chocolate pie punctuated with sweet, fresh berries -- it's the perfect pie and it just happens to be gluten-free and dairy-free!
Print
Pin
Ingredients
Crust
- 1 cup 135 grams gfJules® Gluten Free All Purpose Flour (OR 7/8 cup gfJules Flour + 2 Tbs mesquite flour)
- 2 Tbs unsweetened natural cocoa powder not Dutch Processed
- 3 Tbs granulated cane sugar or coconut palm sugar
- 1/4 teaspoon sea salt
- 1/2 cup non-dairy butter alternative Earth Balance® Buttery Sticks or butter
- 1 egg yolk OR 3 Tbs egg-free mayonnaise
- 1 Tbs ice water
Pie Filling
- 1 pint fresh or frozen raspberries rinsed
- 12 ounces bittersweet chocolate coarsely chopped (dairy or nondairy)
- 1 1/2 cups dairy or non-dairy whipping cream So Delicious CocoWhip® OR homemade coconut whipped cream
- 2 Tbs non-dairy butter alternative Earth Balance® Buttery Sticks or butter
- 1/4 cup Chambord Raspberry Liqueur OR fruit juice
Instructions
- Stir the flours, cocoa, sugar, and salt and pour into the bowl of a large food processor. Cut in the butter by pulsing until crumbly.
- In a separate bowl, beat the egg yolk or mayonnaise and ice water together. With the processor running, pour in via the feed tube to bind the pastry dough together. Once mixed and clumped together in a ball, remove the dough from the food processor and work into a flattened disc.
- Wrap with foil or plastic wrap and chill until cold.
- Preheat the oven to 375° F.
- Remove the dough from the refrigerator and press into an oiled 9 inch pie pan (or 9 x 13 pan if doubling the recipe). The dough will be sticky, so use a rubber spatula or oiled hands to press the dough onto the bottom and lower sides of the pan.
- Bake for 20 minutes, remove and let cool for 10-15 minutes.
- Using a large food processor, pulse until the chocolate is finely chopped. Set aside without removing the chocolate from the bowl of the food processor.
- In a medium saucepan, gradually heat the whipped cream and butter just until boiling. At this point, stir and remove from heat. Turn the food processor back on while pouring this hot cream mixture through the feed tube, processing until smooth. Pour in the Chambord and process until mixed through.
- Spread the berries over the cooled, cooked crust to cover the surface. Pour the chocolate mixture over top of the berries. Refrigerate for at least 2 hours, until set. Cut into small pieces and serve chilled on its own or topped with more whipped cream.
- Serves: 6
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.