Wow! I am loving all the new products this year! My friends at Bob’s Red Mill have created a wonderfully delicious and easy Gluten-Free Pie Crust mix. Since it is “Gluten-Free Pie Season” (ok … everyday is Gluten-Free Pie day to me) let’s get to it!
The great thing about this mix is that you just need a few simple ingredients – butter, shortening and ice cold water. If you can’t do dairy then you can replace the butter and use a total of 20 tablespoons of shortening. I use coconut palm plant shortening. Read the easy directions on the bag or on the Bob’s Red Mill site to see fun pie filling recipes. Go to the - Easy as Gluten-Free Pie page.
One of the many things I love about this Gluten-Free Pie Crust Mix is that one bag, approximately $4.39 sold online and in stores, makes enough for 2 – 9 inch pie crusts. It is up to you if you want to make a pie with 2 layers or 2 pies! Great deal!
As I mentioned earlier, my sweet friends at Bob’s Red Mill sent me some sample bags of their new Gluten-Free pie crust mix. This by no means has influenced my decision to write about their new mix. I have been a fan of Bob’s Red Mill products for years and would be writing about this new product because I truly love the flavor and ease to make it.
So I made 2 pies – one that was dairy-free and one with butter. I really like them both and don’t really notice a difference between them. I used all palm shortening to make the dairy-free crust.
***I added 1 Tb of Pernigotti cocoa powder and one less tablespoon of butter or shortening to the mix to make a chocolate crust. Good low processed Cocoa powder naturally has a fat content of 20-22%. Taking away one less tablespoon of butter or shortening is replaced with the cocoa powders naturally good fat and it will even out the fat ratio.
So I made my
Double Chocolate Peppermint Cream Pie – Gluten-Free and Dairy-Free
1/3 cup corn starch
4 egg yolks
1 1/2 tsp Gluten-Free Nielsen-Massey vanilla
pinch of sea salt
1 1/2 cup Enjoy Life Gluten-Free Chocolate chips, chunks or morsels - Non-Dairy
***1/2 cup chopped TruSweets Natural Non-GMO, Gluten-Free candy canes
Add everything except the chocolate to a large sauce pan and mix using a whisk. Heat on medium-high and continue to whisk until the mixture begins to bubble or slight boil.
Reduce the heat to low and add the chocolate. Stir with a silicone or wooden spoon while the chocolate slowly melts.
Once the chocolate has fully melted, begin to raise the heat to medium. Use a whisk for 3-5 minutes to add air and thicken the mixture to a pudding consistency.
Turn off heat and place the sauce pan on a cooling rack. Stir occasionally while cooling to incorporate any slight skin that might form. Let the mixture cool at least 20 minutes. Pour it into a glass or ceramic container with a tight sealing lid. Put it into the refrigerator for 30-60 minutes to continue to cool.
Remove from fridge and pour it into the chocolate pie crust. Cover with foil or pie dish lid and place it back into the refrigerator for at least 8 – 10 hours.
This is the perfect pie to make a day ahead of serving time. Actually it will chill and hold up for at least 2 days but that is without telling anyone it is in your fridge, wink wink.
***Just before serving top with crushed up peppermint candy pieces.
I had so much fun making my Double Chocolate Peppermint Cream Pie – Gluten-Free and Dairy-Free. I truly loved using Bob’s Red Mill new mix because it really is an easy Gluten-Free Pie crust! I used all of my favorite Gluten-Free products and feel like all of my friends were with me. I hope you enjoy my new holiday favorite, from my Gluten-Free kitchen to yours.
P.S. Bob’s Red Mill is having a “Easy As Pie” Pin to Win sweepstakes! Enter now and you could win all sorts of goodies from Bob’s Red Mill.