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Chocolate Cream Pie with Almond Crust (Gluten Free)


Chocolate Cream Pie with Almond Crust
(Gluten Free)



I made the mistake of leaving this pie out on the counter after dessert and my children devoured it. The crust is delicious, and the filling is easy to execute. This recipe makes two pies.



For the Crust:



2 c. gluten free flour
3 tsp. Xanthan Gum
1 c. finely ground almonds
1 tsp. salt
¼ c. sugar
1 stick cold butter, finely cubed
½ c. cold lard, finely cubed
½ c. sour cream
canola oil



Grind the almonds in the food processor until they are very finely ground. Cube the butter and the lard into tiny pieces (the smaller the pieces, the easier the mixing will be on your hands). Combine all of the ingredients in a large bowl with clean hands. The dough will have to be kneaded together until it has an even consistency. When it is well combined, separate it into two portions, wrap them individually in plastic wrap, and let them chill in the fridge for at least an hour.



With a paper napkin, grease the two pie pans with the canola oil. Using two large pieces of wax paper, roll out each lump of dough separately, between the two sheets of paper. When each large round of dough is about a quarter of an inch thick, remove the top layer of paper, and then cover a pie pan with the dough by flipping the bottom later of wax paper over. Peel off the paper and gently press the dough into the pie pan. Pinch the edges up to make them even. When the two crusts are formed in their pans, bake them in a three hundred and fifty degree oven for thirty minutes, and allow them to cool for at least two hours before filling.



For the Filling:
30 oz. unsweetened bakers chocolate, chopped
3 tbsp. unsalted butter
1 tbsp. vanilla extract
1 tsp. almond extract
1 c. sugar
4 tbsp. cornstarch
¼ c. cocoa powder
1 tbsp. coffee liqueur
¼ tsp. salt
4 egg yolks
4 c. half and half 



In a medium saucepan over medium heat combine the sugar, cornstarch, cocoa powder, coffee liqueur, egg yolks, salt and one cup of the half and half. Stir until smooth (a whisk works best). Stir the mixture constantly, slowly incorporating the other two cups of half and half. Let the mixture come to a boil and allow to boil for one minute, stirring constantly. 



In a large bowl, pour the mixture from the saucepan over the chopped chocolate, butter, vanilla, and almond. Stir until the mixture is smooth. Pour into the cooled pie shells and allow to cool on the counter for two hours. Cover with plastic wrap, and then chill in the fridge overnight. Top with whipped cream and enjoy!


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