Dairy Free Chocolate Cream Pie Recipe - Gluten Free

I love diners. Some of my best times have taken place over endless cups of coffee under overly bright florescent lights sitting at a slightly chipped table that has seen better days. Elegant restaurants are great but there is just something about a neighborhood diner – a place where the waitress calls you “hon”, the food, while not fancy is predictably good and where you can get breakfast or pie any time of the day. You can, in fact, eat breakfast and pie at the same meal and no one will judge you. Yep! I love diners!

I miss eating pie at a diner. But I am not one to lament losses due to my gluten free diet for very long so I decided to come up with my own, new and improved version of chocolate cream pie – one of my all time diner favorites from a long ago time. What makes this pie new and improved is not just the fact that it is gluten free and dairy free, it is the fact that it is AMAZING!!!! The filling is rich and sinful, the topping a sweet meringue that literally melts in your mouth and the crust is a simple, no bake chocolate affair made with the help of KinniToos, a gluten free sandwich cookie very much like an Oreo. For even more chocolaty goodness I use the fudge stuffed cookies but any kind you can find will work great.

Maybe I will change my name to Flo and open my own diner. Or maybe I will just enjoy my pie!

Chocolate Cream Pie Filling

Ingredients

2 packages Kinnikinnick KinniToos gluten free sandwich cookies
4 tablespoon dairy free butter substitute, melted
1 – 14 ounce can full-fat coconut milk
1 packet (2 ½ teaspoons) unflavored gelatin
1 pinch kosher or fine sea salt
12 ounces dairy free semisweet chocolate chips
1 tablespoon pure vanilla extract
¾ cup of sugar
6 large egg whites

Directions

Place the cookies into the bowl of a food processor and pulse a few times to break them up then process until the cookies become crumbs. Add the melted dairy free butter substitute and process to combine. Spray a 9 inch spring-form pan well with gluten-free non-stick cooking spray. Firmly press the crumb mixture into the pan, evenly covering the bottom and about halfway up the sides. Refrigerate crust while preparing the filling.

Combine ½ cup of coconut milk with the gelatin and let sit for five minutes to soften. Pour the remaining coconut milk and salt into a sauce pan and heat to a boil. Add the gelatin mixture and stir to combine. Remove from the heat, add the chocolate chips and vanilla. Cover the pan and let sit for 3 minutes. Stir until all the chocolate is melted and the mixture is fully combined and glossy. Pour into the prepared cookie crust, cover with plastic wrap and refrigerate for 6 hours or overnight.

Place the sugar and egg whites in the heat-proof bowl of an electric mixture and place over a pan of barely simmering water. Stir constantly until the sugar has all dissolved and the egg whites are warm to the touch, about 3 minutes. Attach the bowl to the mixer and using the whisk attachment beat the egg whites on medium speed until soft peaks form, about 3 minutes. Raise the speed to high and beat until stiff peaks form but the mixture is not dry – about 1 ½ minutes.

Mound the meringue over the top of the pie and using a knife or spatula create little peaks. Place the pie under the broiler for a few seconds to brown the top or use a kitchen torch. Be careful not to burn the meringue. Serve the pie right away or refrigerate until serving time.

This completely gluten free recipes makes 8 servings.

Article Source: http://simplygluten-free.com/blog/2011/09/gluten-free-dairy-free-chocolate-cream-pie-recipe.html