Gluten free Black Bottomed pie

This is my version of that classic American pie.  I used one of my gluten free coconut sweet pie crusts (although a slightly larger one – the filling requires a deep dish with a 22 cm diameter).  This pie will comfortably serve 12.  I also tried tricking one up for Halloween with some ‘worms’ coming out of the mud – have a look at the pictures.

Black Bottomed Pie

Black Bottomed Pie

Black bottomed pie - whole

Black bottomed pie – whole

Worms in your pie?

Worms in your pie?

Sweet pie crust

2 & 1/4 cups milk

1/2 cup sugar

2 tbs gluten free cornflour

4 tsp gelatine powder

4 egg yolks (freeze the whites individually for something else another time)

125g dark chocolate, chopped

1 tsp vanilla extract

300 ml thickened cream


Mix 1/2 cup of the milk and the egg yolks in a jug, sprinkle the gelatine powder over the top.  Leave stand a minute then stir vigorously to ensure the gelatine is evenly distributed and not lumpy.

Mix the sugar and cornflour in a medium pot, then whisk in the remainder of the milk into it.  Stir over a medium heat for approximately five minutes until the mixture boils then thickens.  Take off the heat, and while whisking, whisk in the milk/egg/gelatine mixture.  Divide the custard into two bowls.  In one, put the chocolate and stir until it has melted.  Pour into the pie shell and refrigerate for 30 minutes.  Leave the white custard mixture on the bench to cool to room temperature.  Towards the end of the chilling period for the chocolate custard, beat the cream until stiff, then fold through the white custard.  Gently pour onto the chocolate custard in the shell.  Return to the fridge for at least 2 hours, preferably longer if you have time.