Easy as gluten-free peanut butter pie..
I have often joked that whoever coined the phrase, “Easy as Pie,” never made one. Although certainly not the most complicated in the dessert kingdom, it is definitely not the easiest kitchen-created confection. My grandmother made the most wonderful pies. Her secret was a bit of bacon grease in the pie crust, which made it extra flaky and delicious. She was such an accomplished chef that she made everything seem easy, including pie.
Growing up, holidays usually meant pie for dessert. Thanksgiving and Christmas meant pumpkin pie and perhaps pecan pie as well. The Fourth of July meant good old American apple pie. Just about any family gathering included meals, and most likely a pie or two for dessert. After discovering I was gluten intolerant, I was a bit terrified of the food at our family gatherings. Sure, I could pick through the dishes to find a couple things that were safe to eat, but pie was inevitably a no-no.
Chocolate and peanut butter are two delicious foods and both gluten-free. They are great by themselves, but when combined they take on an almost elixir-like quality. They were meant to go together – no bones about it. So, we bring you this fantastic pie, with a creamy peanut butter filling in a crunchy chocolate crust. It makes me think of my favorite Easter candy – peanut butter filled Easter eggs, and Spring with flowers in bloom, and nature abuzz…
Flowers in bloom…
Cooking with the window open…
This pie is the perfect blend of peanut butter and crunchy chocolate. It is not just “good for gluten free,” but “good, period.” Take this pie the next time you have a family gathering, and you won’t have to be left out at dessert time. Don’t let the great gluten giant stand between you and happy family memories around the table.
Creamy and dreamy tasting and reminiscent of the days when I prayed the Easter Bunny would leave me an entire basket full of chocolate peanut butter eggs.
Heavenly Gluten Free Chocolate Peanut Butter Pie
1 1/2 cups crushed g-f chocolate wafer cookies (recipe below)
1/4 cup sugar
4 Tbsp melted butter
2 tsp vanilla
8 ounces cream cheese, softened
1 cup peanut butter
1 cup sugar
1 Tbsp butter, softened
1 tsp vanilla
1 cup whipping cream
Preheat oven to 350 degrees F.
Mix cookie crumbs and 1/4 cup sugar together, then add melted butter and vanilla and mix well. Press firmly into 9-inch pie pan and bake at 350 degrees F. for 10 minutes. Cool before filling.
Whip cream cheese until fluffy. Slowly add peanut butter, 1 cup sugar, 1 Tbsp butter and 1 tsp vanilla. Beat until fully combined.
In separate bowl, whip cream until firm. Add whipped cream, 1/3 cup at a time, to the peanut butter mixture and beat on lowest speed just until combined. Pour into crust. Chill at least one hour and serve.
Chocolate Gluten Free Wafer Cookies
1/2 cup butter, softened
3/4 cup sugar
1/2 cup rice flour
1/3 cup millet flour
1/4 cup tapioca flour
1/4 cup arrowroot flour
1/4 tsp xanthan gum
1/4 tsp salt
1/2 tsp vanilla extract
2 ounces bakers unsweetened chocolate, melted
In mixer bowl, cream butter and sugar until light and fluffy. Add egg and beat until incorporated.
In separate bowl, combine flours, xanthan gum and salt. Stir to fully combine. Add 1/4 cup at a time to the sugar/butter/egg mixture and beat well after each addition. Add vanilla and melted chocolate and beat on low for one minute, or until fully combined.
Form into a ball and wrap in plastic wrap. Refrigerate for one hour.
Preheat oven to 350 degrees F. Remove dough from refrigerator, and working with half of the dough at a time, roll out between sheets of plastic wrap to 1/4 inch thick. Cut into squares about 2 inches across. Place on baking sheet lined with parchment paper and bake for 6-10 minutes. Cool on wire rack.