On National Pi day I decided to make a Gluten Free Chocolate Chip Pie for the family. Well the pie came out delicious and the kids demanded the leftover pie be their dessert in their school lunches!! So yeah, I think I did well! Deliciously well!
Gluten Free Chocolate Chip Pie
2 unbaked gluten free 9-inch pie shells*
3 large eggs
1/2 cup all-purpose gluten free flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup (2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- PREHEAT oven to 325° F.
- BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon 1/2 of mixture into first pie shell and then remainder of mixture into the second pie shell.
- BAKE both pies for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack.
* If using frozen pie shell, thaw completely.
Adapted from NESTLÉ® TOLL HOUSE® Chocolate Chip Pie
My husband saw a recipe in a magazine of this really yummy looking Creamy Lemon Pie and hinted at wanting me to make it for him. Since Father’s Day was around the corner, my daughter and I decided to make it as our dessert for Father’s Day.
It had a silky consistency like ice cream yet it had a nice lemon flavor! Not overpowering lemon flavor at all!
We made the gluten free graham cracker crust since I have no idea where to find one in the stores around here.
Nevertheless, it was a nice ending to a long day.
If you are craving something sweet and want something that takes little work putting it together, then this recipe is just what you are looking for!
Anyhow, easter is a time when I love trying new recipes and seeing if the family approves.
While they said the Peanut Butter Oreo Pie was very rich, they all loved it!
So I say that is “yes vote!” for it being oh so yummy!!
When I made my Gluten Free Cuccidati Cookies I had a lot of dough leftover. And since the dough rolls out like a Pastry Dough I decided to experiment and see what it would taste like as a pie crust shell. So I made a Gluten Free Pumpkin Pie using said dough and prayed it would taste at least ok on Thanksgiving. Cause everyone knows that Thanksgiving isn’t really the right place to experiment with food recipes when everyone is expecting their Traditional yummy recipes.
Nevertheless, I experimented and the crust was better than ok.. it was delicious! I stressed for no reason, LOL.
I love quiche and would always buy frozen quiche before I was diagnosed gluten intolerant. And even though making quiche is a rather easy meal to make – I have never really thought about making it from scratch until now.
I have an abundance of eggs and why not use them for an entrée like a quiche!
I also used my Pie Crust recipe that I used previously for pies. Of course as soon as it was out of the oven I had to have a slice! And it was oh so delicious!
I am not the best baker in my opinion. And I really have never been one to like to make pie crusts. If anything I don’t like crust because if it isn’t flaky thin — I will turn my nose up to it. I actually loved using Pilsbury’s pre-made pie crust cause it is the exact thin and flaky that I have always loved. But now being gluten free changed my way of baking altogether.
I have been on the search for that perfect crust and I think I have found it.
I had leftover pumpkin from when I made pumpkin bread… So today was a pumpkin pie kinda making day.
I actually even had some Pillsbury Pie Dough in the refrigerator — so I saved time and didn’t need to make a crust!
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 1 can (12 fl. oz.) evaporated milk
- Pillsbury Gluten Free Pastry Dough ( placed into a 9″ pie dish )
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 45-60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Adapted from: Very Best Baking