I made this for Thanksgiving because Jamison normally has chocolate pie for dessert, but his usual pie I knew wouldn’t cut the muster now that he can’t have gluten. This really is such a cheating sort of pie, but who cares? The end result is fabulous and all with no gluten, because it is “crustless”. I don’t think Jamison even ended up eating any of this since I made also made him a gluten free cake so he’d have something to eat if he didn’t care for this. He’s not in the least a “Let’s try new things!” kind of guy so I don’t remember him tasting it, but Alexis loved it and so did I! If you like fudge, then this is the “pie” for you!
What You’ll Need:
2 – 11.5 ounce bags of chocolate chips (Note: I used milk chocolate, but you can use semi-sweet, bittersweet or even white if you like!)
1/4 cup of heavy cream
1 can of sweetened condensed milk
1 teaspoon of sea salt
1 tablespoon of vanilla (optional)
In a double boiler melt chocolate chips with the heavy cream until smooth. Turn off heat and slowly stir in sweetened condensed milk and sea salt and stir until completely mixed. Next add vanilla and stir to incorporate.
Pour chocolate mixture into a pie plate that has been sprayed with non-stick spray. Let sit at room temperature until firm (this could take thirty minutes to several hours depending on temperature and humidity and such) and then serve.
Notes: You could use peppermint extract instead of vanilla to make a minty pie. Or how about a little Irish Cream instead? You could also add in nuts if you liked.