A silky, deeply chocolatey custard is the real star here — cornstarch and egg yolks work together to thicken the filling into something rich and glossy, while bittersweet chocolate melts straight into the hot base for that deep, almost fudgy flavor. Once it's poured into a pre-baked crust and chilled overnight, the filling sets into clean, sliceable layers that hold their shape beautifully on the fork. A cloud of freshly whipped cream, lightly sweetened with powdered sugar and vanilla, gets piled on top right before serving for that classic contrast of cool, airy cream against dense chocolate custard. Finished with a scatter of chocolate shavings or a dusting of cocoa, it looks every bit as impressive as it tastes. This one's a genuinely solid choice for a gluten free dessert table, no one will guess it took any extra thought to get there.
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Goldbaum's All Natural Original Pie Crust, 6 oz
Sweet Loren's Pie Crust, 8.1 oz
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined. Whisk in the whole milk in a steady stream until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue to whisk for 1 full minute — the filling should be thick enough to mound slightly on the whisk.
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