Gluten-Free Chocolate Blackberry Pie

2 Reviews
Published Jan 18, 2019 ∙ Kristina Stosek

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This Gluten-Free Chocolate Blackberry Pie is hard to resist! This custard-like dessert has a hint of coffee flavor, and is made with three layers. But the best part is that this gluten-free dessert doesn’t skimp on deliciousness.

chocolate blackberry pie in a pie dish

Three layers of gluten free chocolate blackberry pie

The three layers are made up of nut-based crust, fresh blackberries and chocolate custard. To bring out the chocolate flavour, we added a splash of coffee to the custard making this pie outstanding!

This gluten free chocolate pie is not a typical watch your weight dessert for January, but it is so delicious We had to share it with you.

 

a slice of chocolate blackberry pie with whipped cream on a plate

Easy Gluten-Free Chocolate Blackberry Pie Recipe

Making this chocolate blackberry pie is simple. First, the crust is made by mixing the crust ingredients and pressing them on the bottom of the pie dish before it is baked for ten minutes. 

Follow with the chocolate custard filling. Another layer that takes minutes to whip up. 

Next scatter the fresh blackberries over the crust, and then pour the custard over the top. Now the pie is ready for baking.

the chocolate blackberry pie must be chilled

This pie has to be chilled overnight, but worth the wait.

This chocolate dessert is rich enough that all you need is a small piece to satisfy your sweet tooth craving. And, since there are plenty of fresh nutritionally packed blackberries you may consider this gluten-free dessert healthy-ish!

Another chocolate pie I highly recommend is Gluten-Free Wildly Rich Chocolate Walnut Pie because all you need is a blender for the recipe. 

Gluten-Free Chocolate Blackberry Pie

2 reviews
Published Jan 18, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
22 min
Serves:
6

Ingredients

2/3 cup almond flour
1/2 cup gluten-free flour blend (I used cup4cup)
2 Tbsp. Pure cocoa powder
1/8 tsp. Himalayan salt
2 Tbsp. Pure maple syrup
3 Tbsp. Unsalted butter or coconut oil, melted
CHOCOLATE CUSTARD FILLING
3 large eggs, separated
1 large egg
1 tsp. Pure vanilla extract
14 oz. sweetened condensed milk (you can use low-fat)
1/4 cup strong coffee (espresso is excellent)
3/4 cup pure cocoa powder
8 oz. fresh blackberries, halved, plus some for serving
For serving; fresh blackberries, whipped cream or ice cream

Instructions

  1. Preheat oven to 350 F and grease a 9-inch pie plate with butter or coconut oil
  2. Prepare the crust; In a medium mixing bowl, stir together flours, cocoa powder and salt. Add maple syrup and butter. Mix until thoroughly combined. Press the mixture only on to the bottom of the pie plate, making sure to pack it in tight. Bake for 10 minutes. Remove from the oven and cool completely while preparing the filling.
  3. Prepare the filling; Beat egg whites until firm peaks form. Set aside
  4. In a large bowl using an electric mixer whisk 3 egg yolks,1egg, and vanilla until smooth. Add condensed milk, coffee and cocoa powder and mix until smooth, scraping sides as needed. Fold one third of egg whites at a time into the custard.
  5. Spread blackberries over the crust and pour the custard into the pie plate. Bake for 22 - 25 minutes until no longer jiggly
  6. Cool completely and refrigerate overnight
  7. Serve with fresh blackberries, whipped cream or ice cream

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