Gluten-Free Chocolate Peppermint Mousse Pie

Amazingly easy to prepare, this refreshing, obsession-worthy gluten-free holiday pie is often the star of famed gluten-free baker Kyra Bussanich’s (and our) holiday dessert table. Kyra, who has won Food Networks' "Cupcake Wars" four times while competing GF against gluten-favoring bakers, recommends using the best quality chocolate, and adding a little additional whipped cream on top and garnishing with dark chocolate shavings, cocoa powder, chocolate cookie crumbs, or crushed candy canes. But if you
do nothing but take a fork to this dessert, you’ll be thrilled. You'll need to add more or less butter to the crust depending on the cookies you use. This pie requires four hours of chilling time and can be stored in the fridge, covered, for up to three days.

Servings 1 (9-inch) pie

Ingredients

  • 2 cups crushed crunchy gluten-free chocolate cookies
  • 4-6 tablespoons butter melted
  • 1 1⁄4 cups good-quality dark or semisweet chocolate chips
  • 1 1⁄2 teaspoons peppermint extract
  • 1 whole egg plus 2 eggs separated
  • 1 1⁄2 cups heavy whipping cream

Instructions

  1. Preheat oven to 325°F. In a mixing bowl, mix together the crushed cookies and half of the melted butter. If necessary, add more butter until the crust sticks together when pressed against the side of the bowl. Spread into a 9-inch pie tin and press into a crust across the bottom and up the sides of the tin. Bake until crisp and firm to the touch, about 10 minutes. Remove from the oven and let cool completely.
  2. Melt the chocolate in a double boiler over simmering water. Whisk in the peppermint extract, then the whole egg, and then the 2 egg yolks. The mixture should thicken and get shiny.
  3. In a mixing bowl, beat the egg whites into medium-stiff peaks. Gently fold the whites, one-third at a time, into
 the chocolate mixture. Using the same mixing bowl, beat the heavy cream until medium peaks form. Fold the cream, one-third at a time, into the chocolate, stirring to incorporate each addition about ninety percent before adding the next third. Spoon the chocolate filling into the cooled piecrust and chill at least 4 hours or overnight. Keep chilled until ready to serve.

Recipe: Kyra Bussanich

Photography: Dina Avila