Instructions

• Preheat oven to 375°F. Place your gluten-free pie crust on a baking sheet and blind bake it according to package instructions. Let it cool completely. This prevents a soggy bottom once the custard is added.
• Place chopped chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (double boiler method). Stir until melted and smooth. Remove from heat and set aside.
• In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, and salt until smooth and well combined.
• In a small saucepan, heat the heavy cream just until it begins to simmer. Remove immediately, don’t let it boil.
• Slowly whisk the hot cream into the egg mixture to temper. Stir in vanilla extract and espresso powder. Then, gradually whisk in the melted chocolate mixture until smooth and glossy.
• Strain the custard through a fine-mesh sieve into a clean bowl to catch any lumps. Pour the strained custard into the cooled pie crust.
• Lower the oven temperature to 325°F. Bake for 25–30 minutes, or until edges are set and the center still has a slight jiggle. Internal temp should reach 165°F.
• Let the pie cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
• Before serving, whip the heavy cream with confectioners’ sugar and vanilla until medium peaks form. This adds contrast and creaminess to the rich chocolate base.
• Spoon or pipe the whipped cream on top of the pie and finish with chocolate shavings. Slice and serve chilled.