Gluten-Free Chocolate Pie with Cottage Cheese Filling

Preheat your oven to 350°F (175°C). Spray a pie pan with nonstick spray.
In a small mixing bowl, combine 2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt and whisk until combined. Add 1 egg, 1/3 cup room-temperature butter, and 1 teaspoon vanilla extract. Stir until the mixture is soft and cookie dough-like.
Press the dough evenly into the prepared pie pan, pushing it high onto the sides and shape flutes. Poke several holes in the bottom with a fork. Bake for 22-25 minutes, until the crust is golden brown. Let it cool completely.
Add 2 cups cottage cheese, 2 tablespoons black cocoa powder, 1/4 cup maple syrup, 2 teaspoons vanilla extract, and 1/4 teaspoon salt to a food processor. Blend until smooth and no curds remain, scraping down the sides as needed.
Melt 3/4 cup chocolate chips in the microwave in 30-second bursts, stirring in between. Pour melted chocolate into the food processor and blend until fully combined and smooth. Spread the filling into the cooled crust.
In a mixing bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
Spread whipped cream over the filling. Use a vegetable peeler to shave chocolate curls off a chocolate bar and sprinkle on top.
Chill for at least 2 hours before serving.

Don’t skip the fork holes: They help release steam so your crust doesn’t puff up.

Use room temp butter: Cold butter makes the crust harder to mix.

Black cocoa = deeper color: Regular cocoa works, but black cocoa makes the pie look bakery-worthy.

Blend until super smooth: Take your time with the food processor for that creamy texture.

Did you make this recipe?Please let me know in the comments below how it turned out :)