Are you a creature of habit? Do you make the same dessert for every holiday? Bring the same appetizer to ever party? Or do you break tradition and try something new. Being a Type A personality, I thrive on tradition and love making the same dish every year. Why stray when people come to expect it? Pumpkin cheesecake for Thanksgiving, Berry French Toast Christmas morning and a carrot treat for Easter. This year, Dh requested I make something other than Pumpkin Cheesecake for Thanksgiving. DS10 and I are the only ones who love pumpkin, so it makes sense that I created a dish that the entire family would enjoy. With so many new, delicious foods and recipes to try, I set out on the challenge.
I scoured Pinterest, trying to find a dessert that EVERYONE enjoy! There were tons of recipes for pies, cakes and cookies. Some my family would love, some they won’t. Some would work with gluten free substitutes, some wouldn’t. After hours on Pinterest, I came a cross a recipe for a Gluten Free Chocolate Pie (from RecipeGirl) that sounded perfect.
Gluten Free Chocolate Pie
Ingredients
Crust:
1 Sleeve (approx 10) Gluten free, gingerbread cookies
3Tbsp Butter
Filling:
1 cup white sugar
2/3 cup cornstarch
1/2 tsp salt
3 cups milk, divided
3 egg yolks
1/2 cup Chocolate chips
2 tbsp butter
1 1/2 tsp vanilla extract
Whipped Topping:
1 cup of Whipping Cream
2 tbsp Icing sugar
Optional: Top with coco powder
Directions
1. Prepare the pie crust. Crush cookies into a powder. Mix in the melt butter and press into a pie plate. Bake at 375 F for 7 minutes and set aside to cool.
2. Mix the sugar, cornstarch and salt in a medium saucepan. Slowly whisk in milk and cook over medium heat.
3. Continue stirring. Mixture will change rapidly from liquid to extremely thick. When it reaches this point, remove some of the milk and whisk it with the egg yolks in a separate dish. Whisk the egg mixture back into the hot milk mixture.
4. Cook for an additional 1 minute until well combined; remove from the heat.
5. Mix chocolate chips, butter and vanilla in a separate bowl. Pour the hot pudding mixture over the chocolate and whisk until smooth.
6. Fill prepared crust and smooth out the top. Press a piece of plastic wrap directly onto the surface of the pie. Chill until completely set (about 4 to 6 hours).
7. Whip whipping cream and sugar together until it becomes fluffy and forms peaks. Add a layer to the top of your pie.
This dessert was a huge hit! Even DH, who normally turns his nose up at gluten free baked goods, really enjoyed this one!
