Gluten-free Caramelized White Chocolate Chess Pie

And to finish using the caramelized white chocolate, I replicated the recipe for caramelized white chocolate chess pie in the Bake from Scratch issue of November/December 2018. I always have a pie crust available in the freezer, so it was an easy dessert to bake – please refer to my pie crust recipe. Here is my gluten-free version.


Gluten-free Caramelized White Chocolate Chess Pie

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • one 9″ one gluten-free pie crust

  • 113 g 113 unsalted butter – 1/2 cup

  • 115 g 115 *caramelized white chocolate, coarsely chopped

  • 200 g 200 granulated sugar – 1 cup

  • 4 large 4 eggs

  • 18 g 18 yellow cornmeal – 2 Tablespoons

  • 1 teaspoon 1 vanilla extract

  • 1/4 teaspoon 1/4 salt

  • 2 Tablespoons 2 confectioners’ sugar


  • Preheat the oven to 350 degrees Fahrenheit.
  • Roll the pie dough into a 12′ circle, approximately. Transfer to a 9″ pie pan, pressing into the bottom and up the sides. Trim the excess dough to 1/2′ beyond edge of the pan. Fold the edges under, and crimp as desired. Prick the bottom of the dough all over with a fork. Freeze for 15 minutes.
  • Top the dough with a piece of parchment paper, letting the ends extend over the edges of the pan. Add pie weights.
  • Bake for 15 minutes. Let cool completely on a wire rack. Reduce the oven temperature to 325 degrees Fahrenheit.
  • In the top of a double boiler combine butter and caramelized white chocolate. Melt over simmering water, stirring frequently,
  • Remove from the heat, add granulated sugar, eggs, cornmeal, vanilla and salt, whisking until smooth. Pour filling into the prepared crust.
  • Bake until the center is set and is no longer jiggly, about 40 minutes. Let cool for 2 hours. To make vertical stripe pattern lay 1 inch strips of parchment paper over the pie. Dust with confectioners’ sugar, and carefully remove the parchment.


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