Pie week continues! Today, I made you a gluten free pie that’s so good, you won’t even notice it caters to allergy sensitive folks. Have you ever had meringue as a pie crust? It’s fabulous with chocolate cream pie. The meringue crust takes on a marshmallow flavor. When you add chocolate cream filling and whipped cream on top, you win the who-brought-the-best-pie-to-Thanksgiving contest. You did it!
This chocolate cream filling recipe is unusual in the fact that it does not contain milk. I’ve always made chocolate cream filling (chocolate pudding, essentially) with milk. Then, I made Kathleen King’s Chocolate Cupcakes with Pudding Frosting and discovered her amazing chocolate pudding recipe made without milk. I love its dark color and intense chocolate flavor. This recipe makes 6 two-bite pies, but it’s easily scaled up to feed a crowd. I’ve successfully doubled the recipe for a dinner party. It’s best to assemble before serving; the pudding can soften the meringue crust. I think it’s fun to line up the meringue crusts and have guests dollop on their own chocolate pudding. Put someone with a generous hand in charge squirting the whipped cream on top, and everyone is smiling and licking their fingers in no time. Chocolate just brings people together, doesn’t it?
