Chocolate Cream Pie

• 3.45 ounces brown rice flour (about 3/4 cup)
• 1.8 ounces almond meal flour (about 1/2 cup)
• 2 tablespoons potato starch
• 2 tablespoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into small pieces
• 1/4 cup 1% low-fat milk
• Cooking spray
• 2/3 cup sugar
• 1.15 ounces cornstarch (about 1/4 cup)
• 1/4 teaspoon salt
• 3 large egg yolks
• 1 3/4 cups 1% low-fat milk
• 3 ounces bittersweet chocolate, melted
• 1/4 cup unsweetened cocoa
• 1 teaspoon unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup frozen fat-free whipped topping, thawed

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato starch, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1/4 cup milk; toss with a fork until moist. Press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Freeze 30 minutes.
2. Preheat oven to 350u0b0.
3. Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Flute decoratively. Pierce dough with a fork; bake at 350u0b0 for 18 minutes or until crust is golden brown. Cool completely on a wire rack.
4. Combine 2/3 cup sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, and egg yolks in a medium saucepan; stir with a whisk until blended. Add 1 3/4 cups milk, stirring with a whisk. Bring to boil over medium-high heat, stirring occasionally with a whisk. Reduce heat to low, and cook 1 minute or until filling thickens.
5. Press filling through a fine sieve over a bowl; discard solids. Add chocolate, cocoa, 1 teaspoon butter, and vanilla to filling, stirring with a whisk. Cool 5 minutes.
6. Spoon filling into prepared crust. Cover surface of filling with plastic wrap coated with cooking spray. Chill 4 hours. Remove plastic wrap; spread whipped topping over filling.

brown rice flour, flour, potato starch, cornstarch, sugar, xanthan gum, baking soda, salt, butter, milk, cooking spray, sugar, cornstarch, salt, egg yolks, milk, bittersweet chocolate, unsweetened cocoa, unsalted butter, vanilla

Taken from www.myrecipes.com/recipe/chocolate-cream-pie-6 (may not work)