Creamy Chocolate Pie (Gluten Free)

 

1

cup Bisquick® Gluten Free mix

5

tablespoons cold butter

3

tablespoons water

1/4

cup granulated sugar

3

tablespoons cornstarch

1 1/4

cups milk

1

bag (6 oz) semisweet chocolate chips (1 cup)

1

teaspoon vanilla

1 1/4

cups whipping cream

1

tablespoon powdered sugar

• 1 Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• 2 Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
• 3 Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
• 4 In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie.