pie Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg pie Archives | GFF Magazine https://gffmag.com 32 32 Sweet Potato Pie Gluten-Free Recipe https://gffmag.com/sweet-potato-pie-gluten-free-recipe/ https://gffmag.com/sweet-potato-pie-gluten-free-recipe/#respond Sat, 13 Nov 2021 15:28:29 +0000 https://gffmag.com/?p=217192 Read More]]> The earthy flavor of homemade teff piecrust complements the vibrant sweet potato custard filling in this luscious gluten free sweet potato pie dessert by GFF contributor Alanna Taylor-Tobin. Add a smothering of whipped cream and salty candied pecans for crunch and you’ve got one heck of a dessert for Thanksgiving or anytime. Don’t feel like cooking everything from scratch? You can also use a store-bought crust or your preferred piecrust recipe for this tasty, colorful dessert; whatever you choose, par-bake it before starting this recipe.

Find more gluten-free recipes in Alanna’s book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours, available here!

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Sweet Potato Pie Gluten-Free Recipe

The pie is best the day it’s baked, when the crust is crisp; but you can cover and refrigerate leftovers for 3 days.
Servings 8
Author Alanna Taylor-Tobin

Ingredients

  • 2 pounds Garnet or Jewel sweet potatoes 3 to 4 medium or 2 cups cooked, mashed sweet potatoes
  • 3 tablespoons (3/8 stick) unsalted butter
  • 3 eggs
  • 1/2 cup (120 grams) firmly packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons gluten-free bourbon or dark or spiced rum (optional)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup whole milk
  • 1 recipe Flaky Teff-Flour Piecrust (below) or your favorite gluten-free piecrust, parbaked and warm
  • Lightly sweetened whipped cream for serving
  • 1 recipe Candied Pecans optional (below)

Instructions

  • Preheat the oven to 400ºF. Line a small, rimmed baking sheet with parchment paper. Prick the sweet potatoes several times with a fork. Place on the prepared baking sheet and roast until collapsing and tender when squeezed with a pair of tongs, 50 to 80 minutes. Let cool enough to handle, then peel and scoop out two cups of flesh and place in a large bowl. Add the butter to the warm sweet potato flesh and mash smooth with a fork (some fibers and lumps are okay). Set aside.
  • Reduce the oven temperature to 350ºF. In a medium bowl, whisk together the eggs, sugars, nutmeg, and salt until smooth. Whisk in the bourbon, vanilla, and milk, then whisk the egg mixture into the sweet potato mixture until combined.
  • Pour the filling into the warm, parbaked piecrust. Bake, on the baking sheet, until the filling is puffed and beginning to crack around the edges, and the pie wobbles when shaken, 40 to 50 minutes. Let cool to room temperature, about 2 hours, then slice and serve with dollops of whipped cream and a sprinkling of the Candied Pecans.
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Flaky Teff-Flour Piecrust Gluten-Free Recipe

MAKES 1 (9-INCH) PIECRUST Teff is the dominant flavor in this whole-grain, gum-free piecrust, which gets extra flake from rolling out and folding the dough over itself several times, in the manner of puff pastry. If you don’t have a food processor, make the dough by hand by cutting the butter into the flour mixture to form pea-sized chunks, then adding the ice water mixture 1 tablespoon at a time, stirring to incorporate with a flexible spatula. Along with Sweet Potato Pie (above), try this crust with other pies, like apple, pumpkin, banana cream, and pecan, as well as for quiches, galettes, and hand pies.

Ingredients

  • 1/2 cup (80 grams) sweet rice flour
  • 1/4 cup plus 2 tablespoons (40 grams) gluten-free oat flour, plus more for dusting
  • 1/4 cup (35 grams) teff flour
  • 1/4 cup (30 grams) cornstarch
  • 2 tablespoons (15 grams) tapioca flour
  • 2-1/2 tablespoons (12 grams) finely ground chia seed (preferably white)
  • 1 tablespoon (12 grams) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (1 stick) cold, unsalted butter, sliced ¼-inch thick
  • 1/4 cup ice water plus more as needed
  • 1/4 cup cold well-shaken buttermilk (or additional ice water)

Instructions

  • In a food processor, combine the sweet rice, oat, and teff flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Place the sliced butter over the top, put the lid on the processor, and open the pouring chute, but don’t pulse yet. In a small pitcher, combine the ice water and buttermilk. Begin pulsing the processor, simultaneously pouring in the liquid in a slow, steady stream. Remove the lid and give the dough a squeeze; it should feel moist but not sticky, and hold together, with lots of pea-size butter pieces. If it feels dry, sprinkle in a teaspoon or two more ice water and pulse quickly to combine until the dough is moistened enough to hold together when squeezed. Gather the dough into a ball, place on a sheet of plastic wrap or beeswax wrap, flatten into a disk, wrap tightly, and chill until firm, 30 to 60 minutes or up to 1 day.
  • If the dough is very cold, let soften at room temperature until malleable, 5 to 15 minutes. Dust your work surface lightly with oat flour and use a rolling pin to roll the dough out into a rough rectangle about ¼-inch thick, lifting and turning the dough, dusting underneath to keep it from sticking, flipping it over, and sweeping away excess flour with a pastry brush. (Alternatively, roll the dough between two pieces of parchment paper dusted with oat flour to prevent sticking.) When the dough is rolled out, fold it into thirds, as though folding a letter, then fold it in thirds again the other way. Gently press to flatten slightly, re-wrap, and chill for 30 to 60 minutes more. Repeat this process once, chilling until firm again, 30 to 60 minutes.
  • Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12-inch circle, dusting the dough lightly with oat flour as needed, rotating and flipping it to prevent sticking. Ease the dough into a 9-inch glass pie plate, rolling it onto the rolling pin for easier transport, if necessary, then unrolling it. Fit the dough into the corners, and trim it to a 1-inch overhang. Save scraps to patch any tears in the dough post-parbaking. Fold the overhang of the crust under itself and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork. Chill the crust until firm, at least 30 minutes.
  • Position a rack in the lower third of the oven and preheat to 400ºF. If you have a baking stone, put it on the rack. Place the chilled crust on a rimmed baking sheet. Line the crust with a piece of parchment paper and fill to the top with pie weights or dry beans, pressing the weights gently into the sides and corners of the crust. Bake until the crust holds its shape when you lift off the edge of the parchment, 15 to 30 minutes, depending on your pan (shorter for metal and longer for glass). Carefully remove the weights and parchment and bake the crust until the bottom is dry and lightly golden, 8 to 12 minutes more. Use the saved dough scraps to patch any holes, cracks, or tears, baking for a few more minutes post-patching.
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Candied Pecans Gluten-Free Recipe

MAKES 1 CUP These toasty-sweet nuts are spectacular for snacking or adding to salads. Cover and store leftovers at room temperature for 1 week.

Ingredients

  • 1 cup pecan halves
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon gluten-free light corn syrup golden syrup, or honey
  • 1 teaspoon salted or unsalted butter
  • 1/2 teaspoon flaky salt (such as Maldon)

Instructions

  • Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast until just beginning to smell nutty and to get a little darker, 10 to 15 minutes.
  • Line a baking sheet with parchment paper; set aside.
  • In a small, heavy saucepan, pour in enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot, ensuring any crystals that get on the sides of the pan are returned to the water. Add the corn syrup, cover, then bring the mixture to a boil over medium-high heat and cook until the sugar has dissolved, 2 to 3 minutes. Uncover and, without stirring, boil the syrup until it reaches an amber color. (If the mixture begins to crystallize, add a little more water and begin the caramelization process again.) Remove from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat with a heatproof silicone spatula.
  • Transfer the nuts to the prepared baking sheet and quickly separate the pieces using the spatula. Let the nuts cool, then break or chop coarsely.

Photography Alanna Taylor-Tobin

]]> https://gffmag.com/sweet-potato-pie-gluten-free-recipe/feed/ 0 Blueberry-Thyme Hand Pies Gluten-Free Recipe https://gffmag.com/blueberry-thyme-hand-pies-gluten-free-recipe/ https://gffmag.com/blueberry-thyme-hand-pies-gluten-free-recipe/#respond Sat, 04 Jul 2020 23:02:00 +0000 https://gffmag.com/?p=219415 These grab-and-go gluten free hand pies are perfect for a cookout, picnic, or anytime treat. Note you’ll need to make the piecrust dough before starting this recipe.

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Blueberry-Thyme Hand Pies Gluten-Free Recipe

MAKES 8 HAND PIES
Author Olivia Mack McCool

Ingredients

  • Brown rice flour, for dusting
  • 1 recipe Gluten-Free Piecrust Dough (see below)
  • 6 ounces fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1-1/2 teaspoons fresh thyme leaves, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Pinch of kosher salt
  • 1 egg, beaten
  • Coarse sugar, for sprinkling

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Dust a work surface with brown rice flour. Roll out the dough 1/8 inch thick. Using a 3-1/2-inch diameter cookie cutter or glass, cut 16 rounds out of the dough (if needed, reroll the dough 1/8 inch thick and cut out more rounds). Transfer the dough rounds to a parchment paper-lined plate, stacking them between sheets of parchment, and reserve in the refrigerator while making the filling.
  • In a large bowl, combine the blueberries, sugar, cornstarch, thyme, lemon zest and juice, and salt.
  • Transfer 8 of the dough rounds to the prepared baking sheet and brush their edges with water. Place a heaping tablespoonful of the blueberry mixture in each center, place another dough round on top of each, and crimp the edge with a fork. Brush the top of each hand pie with the beaten egg, sprinkle with some coarse sugar, and cut a small slit on the top.
  • Bake until the filling is bubbling and the crust is browned and crisp, about 40 minutes. Cool for 20 minutes before serving.
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Piecrust Dough Gluten-Free Recipe

MAKES DOUGH FOR 1 (10-INCH) PIECRUST Simple, versatile, and relatively easy to handle, this dough is your base for savory or sweet GF pies and tarts.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled 20 minutes
  • 2 to 4 tablespoons ice water

Instructions

  • In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.
  • Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.

Photography Christine Han

]]> https://gffmag.com/blueberry-thyme-hand-pies-gluten-free-recipe/feed/ 0 Gluten-Free Key Lime Pie Recipe https://gffmag.com/gluten-free-key-lime-pie-recipe/ https://gffmag.com/gluten-free-key-lime-pie-recipe/#respond Wed, 24 Jul 2019 19:03:47 +0000 https://gffmag.com/?p=221871 Read More]]> This miracle gluten free key lime pie dessert achieves all of the creamy, tart richness of the real deal without any dairy or eggs in its filling. For success, use fresh key limes, regular fresh limes, or bottled key lime juice— it’s all good. If you go with fresh, don’t forget to zest your limes before you juice them. If you use dairy-free GF graham crackers, the pie is also vegan.

gluten free key lime pie
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Gluten-Free Key Lime Pie Recipe

MAKES 1 (9-INCH) PIE
Servings 8
Calories 203kcal
Author Olivia Mack McCool

Ingredients

  • 1 (7.5-ounce) package gluten-free graham crackers
  • 9 tablespoons sugar
  • Kosher salt
  • 8 tablespoons coconut oil melted
  • 1 cup key lime juice (from about 2 pounds key limes)
  • 3 tablespoons cornstarch
  • 2 tablespoons key lime zest
  • 1 (12.3-ounce) block extra-firm silken tofu, drained
  • 1/4 teaspoon gluten-free pure vanilla extract

Instructions

  • Preheat the oven to 350°F. In a food processor, combine the graham crackers, 1 tablespoon sugar, and 1/4 teaspoon salt. Process until the crackers have a fine crumb resembling coarse sand. Drizzle in 5 tablespoons of the oil and process until just combined.
  • Transfer the crumbs to a 9-inch pie pan, then spread and firmly press the crumbs onto the bottom and sides of the pan to form a moist crust. Bake until the crust has browned slightly and is a bit crisp, about 15 minutes. Let cool completely.
  • Combine lime juice, the remaining 1/2 cup sugar, and cornstarch in a small saucepan and cook over medium heat, whisking constantly, until the mixture becomes a thick gel, about 4 minutes. Whisk in the remaining 3 tablespoons oil.
  • In a food processor or blender, process the lime juice mixture, lime zest, tofu, vanilla, and a pinch of salt until smooth. Slowly pour the filling into the cooled crust. Chill in the refrigerator until firm, for several hours or overnight.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 20g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 35mg | Fiber: 1g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 9.5mg | Calcium: 4mg | Iron: 0.1mg

Photography Chelsea McNamara

]]> https://gffmag.com/gluten-free-key-lime-pie-recipe/feed/ 0 Gluten-Free Red Berry and Lime Pan Pie https://gffmag.com/red-berry-and-lime-pan-pie-gluten-free-recipe/ https://gffmag.com/red-berry-and-lime-pan-pie-gluten-free-recipe/#comments Sat, 23 Mar 2019 22:56:39 +0000 https://gffmag.com/?p=219412 Read More]]> As delicious as this gluten free fruit pie is, this crowd-pleaser delights with tangy-sweet flavors that only improve as the pie cools. Note you’ll need to make the piecrust dough before starting this recipe.

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Gluten-Free Red Berry and Lime Pan Pie

MAKES 1 (9 BY 13-INCH) PIE
Author Olivia Mack McCool

Ingredients

  • Gluten-free flour, for dusting
  • 2 recipes Gluten-Free Piecrust Dough (see below)
  • 2 pounds strawberries, hulled and quartered
  • 1/2 pound raspberries
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 1/2 teaspoons lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 1 egg, beaten
  • Coarse sugar, for sprinkling

Instructions

  • Preheat the oven to 350ºF. Dust a work surface with the flour.
  • Roll out 1 dough into at least an 11 by 15-inch rectangle 1/8 inch thick. Transfer to a 9 by 13-inch rimmed baking sheet and trim the edges to a 1/4-inch overhang. Refrigerate while making the filling.
  • In a large bowl, mix the strawberries, raspberries, cornstarch, granulated sugar, lime zest and juice, vanilla, and salt. Tip the filling into the chilled crust. Refrigerate while making the lattice top.
  • Roll out the 1 remaining dough into a 10 by 14-inch rectangle 1/8 inch thick. Using a knife or a pizza cutter, cut the dough lengthwise into 1-inch strips. Lay half of the strips diagonally over the pie, spacing them about 1 inch apart and cutting the strips in half toward the edges. Fold every other strip back on itself. Lay the remaining strips diagonally in the opposite direction. Alternate the strips in a basket-weave (over-and-under) pattern. Trim the strip ends to a 1/4-inch overhang. Tuck the lattice edges between the bottom crust and the baking sheet and firmly crimp with your fingers to seal.
  • If the pie has been out for a while and the dough is starting to soften, refrigerate the pie for 10 minutes.
  • Brush the lattice crust with the beaten egg and sprinkle with coarse sugar. Line a large baking sheet with parchment paper or aluminum foil. Place the pie on the prepared baking sheet and bake until the crust is browned and crisp, 50 to 60 minutes. Let cool for at least 45 minutes, slice, and serve.
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Piecrust Dough Gluten-Free Recipe

MAKES DOUGH FOR 1 (10-INCH) PIECRUST Simple, versatile, and relatively easy to handle, this dough is your base for savory or sweet GF pies and tarts.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled 20 minutes
  • 2 to 4 tablespoons ice water

Instructions

  • In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.
  • Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.

Photography Christine Han

]]> https://gffmag.com/red-berry-and-lime-pan-pie-gluten-free-recipe/feed/ 2 Apple, Rhubarb, and Ginger Pie Gluten-Free Recipe https://gffmag.com/apple-rhubarb-and-ginger-pie-gluten-free-recipe/ https://gffmag.com/apple-rhubarb-and-ginger-pie-gluten-free-recipe/#comments Sat, 23 Mar 2019 22:47:49 +0000 https://gffmag.com/?p=219407 Read More]]> Green apple, rhubarb, and ginger complement the sweet pistachio crumble topping in this multi-color gluten free apple pie finale. Note if you don’t start with a ready-made piecrust, you’ll need to make piecrust dough before starting this recipe.

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Apple, Rhubarb, and Ginger Pie Gluten-Free Recipe

MAKES 1 (9-INCH) PIE
Author Olivia Mack McCool

Ingredients

For the crumble topping:

  • 1/4 cup brown rice flour, plus more for dusting
  • 1/4 cup gluten-free rolled oats
  • 1/4 cup pistachios, chopped
  • 1/4 teaspoon cinnamon
  • 3 tablespoons firmly packed brown sugar
  • Kosher salt
  • 5 tablespoons unsalted butter, cubed and chilled

For the crust:

  • 1 recipe Gluten-Free Piecrust Dough, or 1 store-bought gluten-free piecrust

For the filling:

  • 10 ounces rhubarb, sliced into 1/2-inch-thick slices (about 3 cups)
  • 3 Granny Smith apples, peeled, cored and cut into ½-inch chunks
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 1-1/2 teaspoons peeled and grated ginger
  • Juice of 1/2 lemon
  • 1 egg, beaten

Instructions

  • Preheat the oven to 400ºF. In a bowl, mix together the brown rice flour, rolled oats, pistachios, cinnamon, brown sugar, and a pinch of salt. Work the cubed butter into the dry ingredients with your fingers until you have a coarse mixture with large clumps. Refrigerate the crumble topping.
  • Dust a work surface with brown rice flour. Roll out the pie dough into a 12-inch circle 1/8 inch thick. Roll the dough onto the rolling pin and transfer to a 9-inch pie plate. Trim the dough edge to a 1-inch overhang, then tuck the ends under themselves to create a tall edge around the pie. Using your fingers, crimp a decorative edge all the way around. Refrigerate while you make the filling.
  • In a large bowl, combine the rhubarb, apples, granulated sugar, cornstarch, grated ginger, lemon juice, and a pinch of salt. Mix well to combine. Tip the filling into the chilled crust and top with the crumble topping.
  • Line a rimmed baking sheet with parchment paper. Brush the edge of the piecrust with the beaten egg. Place the pie on the prepared baking sheet and bake for 25 minutes. Lower the heat to 375ºF and bake until the crust is golden brown and the crumb topping is browned and crisp, 20 minutes longer. Let cool at least 1 hour before serving.
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Piecrust Dough Gluten-Free Recipe

MAKES DOUGH FOR 1 (10-INCH) PIECRUST Simple, versatile, and relatively easy to handle, this dough is your base for savory or sweet GF pies and tarts.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled 20 minutes
  • 2 to 4 tablespoons ice water

Instructions

  • In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.
  • Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.

Photography Christine Han

]]> https://gffmag.com/apple-rhubarb-and-ginger-pie-gluten-free-recipe/feed/ 2 Gluten-Free Chocolate Custard Pie with Coconut Whipped Cream https://gffmag.com/chocolate-custard-pie-with-coconut-whipped-cream-gluten-free-recipe/ https://gffmag.com/chocolate-custard-pie-with-coconut-whipped-cream-gluten-free-recipe/#respond Sat, 23 Mar 2019 22:41:57 +0000 https://gffmag.com/?p=219402 Read More]]> If you don’t love coconut, skip the toasted garnish and use regular whipped cream—you will still have a glorious gluten free chocolate pie. Note you’ll need to make the piecrust dough before starting this recipe.

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Gluten-Free Chocolate Custard Pie with Coconut Whipped Cream Recipe

Ingredients

  • Gluten-free flour for dusting
  • 1 recipe Gluten-Free Piecrust Dough
  • 2-1/4 cups half-and-half, or 1-1/4 cups whole milk and 1-1/4 cups heavy cream
  • 4 ounces dark chocolate, chopped, plus shavings for garnish
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional)
  • 1/2 teaspoon pure vanilla extract
  • 4 egg yolks plus 1 whole egg
  • 3/4 cup sugar, divided
  • Pinch of kosher salt
  • 1/4 cup unsweetened coconut flakes
  • 1 cup heavy whipping cream
  • 1 (14-ounce) can coconut milk, refrigerated for 3 hours

Instructions

  • Preheat the oven to 400ºF. Flour a surface with gluten-free flour and roll out the pie dough into a circle 1/8 inch thick and at least 12 inches in diameter. Roll the dough onto the rolling pin and transfer to a 9-inch pie plate. Trim the dough edge to a 1-inch overhang, then tuck the ends under themselves to create an even edge all around. Using the tines of a fork, crimp a decorative edge, then prick holes all over the bottom of the piecrust.
  • Line the piecrust with parchment paper, fill with either pie weights or dried beans, then place it on a rimmed baking sheet and bake until the crust just starts to brown, about 20 minutes. Let cool slightly, then carefully remove the pie weights and parchment and reserve. Turn down the oven to 325ºF.
  • In a medium saucepan over medium heat, warm the half-and-half, chocolate, cocoa powder, espresso powder, and vanilla. Bring to a light simmer, stirring until the chocolate is melted. Remove from the heat.
  • In a large bowl, whisk together the egg yolks, whole egg, 1/2 cup of the sugar, and the salt. Slowly add the warm chocolate mixture to the egg mixture, whisking constantly until smooth. If there are pieces of cooked egg, pass the mixture through a fine-mesh sieve into the bowl, discarding the solids.
  • Carefully pour the chocolate custard into the parbaked pie shell, then bake the pie until the custard is just set, 25 to 35 minutes. Let cool slightly, then refrigerate at least 2 hours.
  • Spread the unsweetened coconut flakes in an even layer on a baking sheet. Toast in the oven until the edges are golden brown, watching carefully to prevent burning, 3 to 6 minutes. Set aside.
  • Using a stand mixer with a whisk attachment, whip the heavy cream until it holds soft peaks. Using a rubber spatula, transfer the whipped cream to a bowl.
  • Open the can of coconut milk and, using a spoon, carefully remove the thick coconut cream that has risen to the top (about 1/2 cup), saving the remaining coconut milk for another use. In the same stand mixer bowl, combine the coconut cream and the remaining 1/4 cup sugar and whip until it becomes fluffy and has slightly increased in volume, 1 to 2 minutes. Using a rubber spatula, gently fold the whipped cream into the coconut cream.
  • Top the chilled pie with the coconut whipped cream, sprinkle the toasted coconut and chocolate shavings on top, and serve.
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Piecrust Dough Gluten-Free Recipe

MAKES DOUGH FOR 1 (10-INCH) PIECRUST Simple, versatile, and relatively easy to handle, this dough is your base for savory or sweet GF pies and tarts.

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup white rice flour
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and chilled 20 minutes
  • 2 to 4 tablespoons ice water

Instructions

  • In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, sugar, xanthan gum, and salt. Using your hands, work the butter into the flour, breaking it up until no large chunks remain.
  • Using a fork, mix the dough while gradually adding the ice water, 1 tablespoon at a time, until the dough is moist enough to start to form a ball. Work the dough with your hands until it comes together into a ball. Flatten the ball into a disk, wrap in plastic wrap, and chill for at least 30 minutes before use. If the dough is too crumbly when you roll it out, knead in 1 to 2 more teaspoons of ice water.

Photography Christine Han

]]> https://gffmag.com/chocolate-custard-pie-with-coconut-whipped-cream-gluten-free-recipe/feed/ 0 Gluten-Free Chocolate Peppermint Mousse Pie
 Recipe https://gffmag.com/gluten-free-chocolate-peppermint-mousse-pie-recipe/ https://gffmag.com/gluten-free-chocolate-peppermint-mousse-pie-recipe/#respond Sat, 06 Oct 2018 15:36:46 +0000 https://gffmag.com/?p=213967 Read More]]>  

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Gluten-Free Chocolate Peppermint Mousse Pie

Amazingly easy to prepare, this refreshing, obsession-worthy gluten-free holiday pie is often the star of famed gluten-free baker Kyra Bussanich’s (and our) holiday dessert table. Kyra, who has won Food Networks' "Cupcake Wars" four times while competing GF against gluten-favoring bakers, recommends using the best quality chocolate, and adding a little additional whipped cream on top and garnishing with dark chocolate shavings, cocoa powder, chocolate cookie crumbs, or crushed candy canes. But if you
do nothing but take a fork to this dessert, you’ll be thrilled. You'll need to add more or less butter to the crust depending on the cookies you use. This pie requires four hours of chilling time and can be stored in the fridge, covered, for up to three days.
Servings 1 (9-inch) pie

Ingredients

  • 2 cups crushed crunchy gluten-free chocolate cookies
  • 4-6 tablespoons butter melted
  • 1 1⁄4 cups good-quality dark or semisweet chocolate chips
  • 1 1⁄2 teaspoons peppermint extract
  • 1 whole egg plus 2 eggs separated
  • 1 1⁄2 cups heavy whipping cream

Instructions

  • Preheat oven to 325°F. In a mixing bowl, mix together the crushed cookies and half of the melted butter. If necessary, add more butter until the crust sticks together when pressed against the side of the bowl. Spread into a 9-inch pie tin and press into a crust across the bottom and up the sides of the tin. Bake until crisp and firm to the touch, about 10 minutes. Remove from the oven and let cool completely.
  • Melt the chocolate in a double boiler over simmering water. Whisk in the peppermint extract, then the whole egg, and then the 2 egg yolks. The mixture should thicken and get shiny.
  • In a mixing bowl, beat the egg whites into medium-stiff peaks. Gently fold the whites, one-third at a time, into
 the chocolate mixture. Using the same mixing bowl, beat the heavy cream until medium peaks form. Fold the cream, one-third at a time, into the chocolate, stirring to incorporate each addition about ninety percent before adding the next third. Spoon the chocolate filling into the cooled piecrust and chill at least 4 hours or overnight. Keep chilled until ready to serve.

Recipe: Kyra Bussanich

Photography: Dina Avila

 

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