It brings me great joy to say that we are not gluten-free, but we do have a lot of friends from our church who are gluten-free. When you like to have people over for meals, or need to take someone’s dinner, a small handful of gluten-free recipes will always be helpful!
We had some friends over for dinner and I wanted to make something for dessert. Since I haven’t really done any gluten-free baking, I wasn’t sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don’t know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a gluten-free chocolate pie crust for a pie.
Gluten-Free Chocolate Pie Crust
Almond flour can be found in the grocery, very finely ground.
We use brown sugar to lend to a tender crust.
Whisk the chocolate crust ingredients together.
Add your melted butter and extracts. I said this was easy, yes?
Press into a pie pan.
Bake! Let cool, chill, and fill. Try our easy double chocolate cream pie filling.
This gluten-free pie crust can be made in less than 30 minutes, ready to chill, then fill! Enjoy, Jessica
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Gluten-Free Chocolate Pie Crust
- Total Time: 0 hours
Ingredients
- 2 cups almond flour (or very finely ground almonds)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 1/2 tsp. sea salt
- 6 TBSP. melted butter
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
Instructions
- Whisk all the dry ingredients together in a bowl.
- Add the melted butter and extracts.
- Press into a 9″ pie pan.
- Bake at 400 degrees, for 12-15 minutes.
- Cool the baked crust, then chill and fill with your favorite no-bake filling.
Can I use Vegan or dairy free butter in this?
Well, not sure, you’ll have to give it a try. We will occasionally try some recipes for friends, but don’t really have restrictions in our families, so we aren’t knowledgeable about the foods you mentioned, sorry!
Let us know if it works though!
Can’t have chocolate. Wonder how this would turn out without the cocoa. Any thoughts?
Well, my thoughts were vanilla powder, malted milk powder, or how about espresso powder? You would only need about 3 Tbsp. to make up for the chocolate. One of my favorite go to shops is King Arthur Flour. Malted milk powder is a yummy addition to a lot of things, I think it depends here on what you’re filling the crust with.
https://shop.kingarthurflour.com/ingredients/powders
They even have lime and lemon powder – OH that sounds good for a lemon meringue or key lime… Hope that gives you some ideas! Thanks for asking this, it gave me some ideas!
blessings, Theresa
Malted milk balls have gluten in them so they are a big no-no for gluten-free folks. I assume that would also go for malted milk powder as they are made from grain that has gluten in it.
Hi Linda,
This recipe doesn’t have malted milk balls or powder in it. Maybe you saw this in another recipe? Thanks for stopping by, Theresa
I’m about to try this tomorrow with powdered carob instead of cocoa, because I have kidney stones and have had to substitute carob and carob chips in many recipes. I’m confident it’ll come out great, as the other things I’ve baked in this way have.
Carob sounds like a great substitute for the cocoa! Let us know how you like it!
I believe malted milk powder is not gluten free. I know the round malted milk balls have gluten in them. I would check the ingredients list to be sure.
Good input. We don’t really have restrictions so I’m not well versed in gluten-free! I appreciate the input from friends, thank you!
FYI
Your recipe doesn’t call for the almond and vanilla extracts from the ingredients.
Thanks for posting this recipe!
Hi David!
We put that in with the butter 🙂 Thanks so much for visiting, and thanks for the point out! Blessings, Theresa