Creamy dark chocolate gluten free pie

355 °F

Preparation : 30 minutes

Cooking : 30 minutes

2 pies portions



  • For the crust
  • 125 g butter
  • 125 g sugar
  • 1 egg
  • For the filling
  • 200 grams of dark chocolate (no more than 70% cocoa, this may affect the consistency)
  • 20 cl of cooking cream 35% fat
  • 8 cl of milk
  • 1 egg


  • For the crust
  • 1. In a large bowl, whisk the sugar and egg to whiten the mixture
  • 2. Add the flour and mix with a fork to obtain "sand"
  • 3. Cut the butter into small cubes one 1-centimeter side, soften it in the microwave (it must not be melted!)
  • 4. Using a pastry cutter (or a large solid fork if you do not have one), incorporate the softened butter into the preparation
  • 5. Once the butter is in, form a sphere with your hands
  • 6. Refrigerate one hour
  • 7. Cut the dough sphere in half, you can keep the second half in the refrigerator for a few days
  • 8. Roll out the dough (the easiest is between two sheets of parchment paper) and put it in a pie mold
  • 9. Remove the top sheet and prick the dough with a fork
  • 10. Put the second sheet of parchment paper on top and put a cake pan on top to prevent the dough from rising (you can use other means if you prefer)
  • 11. Bake at 355 degrees F. for fifteen minutes
  • For the filling
  • 1. Heat the cream and milk in a saucepan
  • 2. Break the chocolate into squares and put it in a large bowl
  • 3. Pour the cream-milk mixture over the chocolate to melt it, whisk well until a homogeneous mixture is obtained
  • 4. Let cool for a few minutes before adding the egg and beating the preparation to avoid clotting
  • 5. Pour the preparation into the precooked crust
  • 6. Bake at 355 degrees F. for fifteen minutes
  • 7. Let cool for a few minutes, unmold (easy with the sheet of parchment paper) put on a plate and refrigerate for at least a few hours so that the filling sets well! (one night for optimal results)
  • 8. You can decorate with cocoa powder, icing sugar or sugar decorations before tasting.