There are few words in the English language that elicit a more mouth watering response than “chocolate cream pie.”  I had all but given up on cream pies when my son was diagnosed with his egg allergy.  But then I found this simple recipe with Rich’s Whip, chocolate pudding, and a ready made pie crust that put chocolate cream pie back in it’s place at our table.  A few years later my daughter’s celiac disease diagnosis meant that I had to find a new crust for my delectable cream pie, but a little research revealed a simple egg-free, gluten-free crust is not too difficult to find.  Check out  http://www.dummies.com/how-to/content/how-to-make-glutenfree-pie-crust.html. (If you do not have similar egg allergy constraints you could go with The Gluten-Free Pantry Perfect Pie Crust Mix.) There is some question about Kraft Jell-O puddings but from what I have read it seems to be okay.  Check out this discussion http://www.celiac.com/gluten-free/lofiversion/index.php/t20143.html.  It seems that Kraft’s “modified food starch” is corn-based unless otherwise indicated.   So, without further ado here is the egg-free, gluten-free chocolate cream pie:

Egg-Free, Gluten-Free Chocolate Cream Pie

1 gluten-free pie crust
1 container Rich’s Whip
2 Boxes gluten-free chocolate pudding mix
1/2 cup milk (I use rice milk)

Whip up the Rich’s Whip until well whipped.
Add chocolate pudding mix and whip until well blended.
Add the rice milk and continue whipping until it softens up.
Scoop into pie shell and refrigerate.
Enjoy!