Gluten-Free Chocolate Blackberry Pie

Published: January 18, 2019 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 22 Minutes

Serves 6

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Gluten-Free Chocolate Blackberry Pie that is hard to resits! I like to finish the week with a dessert, especially when there is chocolate involved. So why not a three layer gluten-free chocolate blackberry pie –> might as well go all out!

What are the three layers?

The three layers are made up of nut-based crust, fresh blackberries and chocolate custard. To bring out the chocolate flavour, I added some coffee to the custard making this pie outstanding! This dessert is not a typical watch your weight recipe for January, but it is so delicious, I just had to share it with you.

Is this gluten-free dessert easy to make?

To make this pie is not complicated. The crust is made by mixing the crust ingredients and pressing them on the bottom of the pie dish – bake for 10 minutes. Now you make the chocolate custard filling, super easy takes about 10 minutes.

Once the custard is prepared, scatter the fresh blackberries over the crust, pour the custard over top and bake. This pie has to be chilled overnight, but worth the wait.

This chocolate blackberry pie is rich enough that all you need is a small piece to satisfy your sweet tooth craving. And, there are plenty of fresh nutritionally packed blackberries to consider this gluten-free dessert healthy-ish 🙂 You will love it, I promise!

Another chocolate pie I highly recommend is Gluten-Free Wildly Rich Chocolate Walnut Pie because all you need is a blender. How does that sound? I think you will be impressed with how the pie turns out 🙂

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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

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Instructions

Preheat oven to 350 F and grease a 9-inch pie plate with butter or coconut oil

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.

Prepare the filling; Beat egg whites until firm peaks form. Set aside

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.

Spread blackberries over the crust and pour the custard into the pie plate. Bake for 22 - 25 minutes until no longer jiggly

Cool completely and refrigerate overnight

Serve with fresh blackberries, whipped cream or ice cream

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