Gluten Free Chocolate Pie Crust

It brings me great joy to say that we are not gluten free, but we do have a lot of friends from our church who are gluten free. When you like to have people over for meals, or need to take someone dinner, a small handful of gluten-free recipes will always be helpful!

We had some friends over for dinner and I wanted to make something for dessert. Since I haven't really done any gluten-free baking, I wasn't sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don't know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a pie. It had a nice simple sound it...

It came out so good! Perfectly sweet, chocolatey, and even better, it didn't fall apart. A very easy recipe for the non-gluten-free baker.

Gluten-Free Chocolate Pie Crust 

This recipe made a little more than what I needed for a 9" pie plate. You will either have a little leftover to freeze, or you can make a bigger pie! 

In a large bowl combine:
2 cups almond flour (or very finely ground almonds)
1/4 cup unsweetened cocoa powder
1/3 cup brown sugar
1/2 tsp. sea salt

Whisk together until blended. Stir in:
1/3 cup  melted butter
1 tsp. vanilla extract
1/2 tsp. almond extract

Stir with a spoon until the mixture is evenly moist and can be pressed together in your fingers. Press the mixture into a 9" pie plate. Bake at 400 degrees for 12-15 minutes. Let cool, then chill until cold in the refrigerator. Ready to fill!

Unfortunately, I forgot to write down the recipe for chocolate cheesecake filling I made for this, but it was so very yummy! Perhaps I will have to make it again to post another time...

Have a blessed day! Jessica

Frozen Tiramisu Pie

This is a simple ice cream pie, but it's so good you could almost skip cutting a piece and just eat it right from the pan with a spoon! You could even add a little drizzle of caramel or hot fudge on top...

For the instant coffee in the filling, I used Starbucks VIA mocha flavor instant coffee. So good! I also made this with an easy "crust" of vanilla wafers, but next time I'm going to make a chocolate graham cracker crust for it. For the topping, I broke up the extra toffee from Christmas baking. Yummy!

Frozen Tiramisu Pie

To make the crust:  

Butter the sides and bottom of a 9" springform pan well with soft butter. Line the bottom first, then the sides, with vanilla wafers as shown (one package is plenty for one pie). Crush up about 1 cup more and sprinkle them around the bottom to fill in some of the gaps. Set aside.

 

 

To make the filling:

 In a large bowl, combine:
     1.5 qt. vanilla ice cream, softened
     1 tbsp. of instant mocha coffee dissolved in 1 tbsp. hot water, cooled
     1/3 crushed toffee pieces
     1/4 cup rum or 1 tbsp. rum extract

Stir and fold together until thoroughly combined. Work quickly because the more you mix the more it melts! Scrape mixture into prepared springform pan and smooth out evenly over cookies. Immediately place in the freezer. Freeze until firm, about 1 1/2 hours.

Top with 1 cup whipped cream and extra broken toffee pieces. Remove pie from freezer 15 minutes before serving. Enjoy!