Gluten-Free Chocolate Angel Cheesecake Pie - dummies

Gluten-Free Chocolate Angel Cheesecake Pie

By Jean McFadden Layton, Linda Larsen

This gluten-free chocolate angel cheesecake pie recipe includes a gluten-free meringue pie shell, prepared separately. You can also serve this cheesecake pie filling in graham cracker tartlet shells or in a graham cracker pie shell. It’s also delicious layered with cookie crumbs and whipped cream for a parfait. (Scroll down to see the Gluten-Free Meringue Pie Shell recipe.)

Chocolate Angel Cheesecake Pie

Preparation time: 45 minutes, plus chilling time

Cooking time: 10 minutes

Yield: 8 servings

1 recipe Meringue Pie Shell (scroll down for the recipe)

1/4 cup organic cane sugar

1/3 cup packed brown sugar

1 envelope unflavored gelatin

1/2 cup light cream

3 egg yolks

1/8 teaspoon salt

Two 1-ounce squares bittersweet chocolate, chopped

Two 8-ounce packages cream cheese, softened

2 teaspoons vanilla

1 cup heavy whipping cream

3 tablespoons cocoa powder

2 tablespoons powdered sugar

  1. Prepare the Meringue Pie Shell and cool completely.

  2. In a medium heavy saucepan, combine the cane sugar, brown sugar, and unflavored gelatin and mix with a wire whisk. Stir in the cream, egg yolks, and salt.

  3. Place the pan over medium heat and cook, stirring constantly with a wire whisk, until the mixture starts to thicken and the sugar and gelatin completely dissolve, about 6 to 8 minutes. Don’t let the mixture boil.

  4. Remove from the heat and add the chopped chocolate. Beat until the chocolate melts and the mixture is smooth.

  5. Beat in the cream cheese using an electric mixer until the mixture is smooth and fluffy. Then beat in the vanilla.

    Chill this mixture in the refrigerator until it’s smooth and thick, about 1 hour.

  6. In a small bowl, combine the whipping cream, cocoa powder, and powdered sugar. Beat until stiff peaks form.

  7. Using the same beaters, beat the cream cheese mixture until it’s light and smooth. Fold in the whipped cream mixture.

  8. Spoon the mixture into the Meringue Pie Shell.

    Cover and chill for 3 to 4 hours before serving.

Per serving: Calories 537 (From Fat 350); Fat 39g (Saturated 23g); Cholesterol 193mg; Sodium 268mg; Carbohydrate 42g; Dietary Fiber 1g; Protein 9g.

Gluten-Free Meringue Pie Shell

Preparation time: 15 minutes

Cooking time: 2 hours

Yield: One 9-inch pie shell

1 tablespoon unsalted butter

1 tablespoon (8 grams) cornstarch

3 egg whites

Pinch salt

1/2 teaspoon lemon juice

11 tablespoons sugar

1 teaspoon vanilla

  1. Preheat the oven to 275 degrees F.

    Grease a 9-inch pie plate with unsalted butter and dust it with cornstarch. Shake out the excess cornstarch and set the plate aside.

  2. In a medium bowl, beat the egg whites with salt and lemon juice until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, until the meringue forms stiff peaks.

  3. Beat in the vanilla. Spread the mixture evenly in the prepared pie plate, building up the edges and creating an impression in the center to form a shell.

  4. Bake the shell for 1 hour and then turn off the oven and let the shell stand in the closed oven for 1 hour longer.

    Remove the shell from the oven and cool it completely on a wire rack.

Per serving: Calories 74 (From Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 38mg; Carbohydrate 17g; Dietary Fiber 0g; Protein 1g. based on 8 servings.