For Christmas Eve dinner, I decided to make a pie. A gluten free pie, and it was delicious. My family is really crazy about peanut butter, and years ago we encountered a delicious peanut butter pie in the middle of Kansas. My mom has figured out the recipe and shared it with friends and family.
The most difficult, and daunting part of making pies for most GF (gluten free) people is really the crust. So I did a little searching and found an amazing recipe for a GF crust, and all you really need to get is Gluten Free Bisquick.
Gluten Free Pie Crust*
1 cup Gluten Free Bisquick
5 tablespoons of cold butter, cut in to 1/2 inch cubes
3 tablespoons of cream cheese
1 tablespoon of white vinegar
3 tablespoons of water
– Preheat the oven to 400 degrees. Lightly coat your pie tin with a bit of butter.
– with a fork, or pastry blender, or food processor, mix all ingredients in a large bowl. The texture should resemble course crumbs.
– press the dough into the pie tin, shaping it with your hands.
– bake 15-20 minutes, or until the tops are a golden brown.
– let cool, and fill with your pie filling.
*adapted from Gluten Free Test Kitchen
Peanut Butter Pie
Pudding:
4 cups of milk, divided
1 teaspoon vanilla (check to make sure it’s gluten free)
3 egg yolks
1/2 cup cornstarch
1 teaspoon of salt
3 tablespoons of butter
2/3 cup of sugar
Pudding:
Mix the cornstarch, salt, 1 cup of milk, egg yolks, and vanilla with a wire whip until smooth. Set mixture aside. Heat 3 cups of mil, butter, and sugar until scalding, stirring constantly. Add cornstarch mixture to hot milk while stirring with a whisk. Cook until thickened (this takes awhile, it will thicken to be like jello pudding). Do not allow mixture to boil. Remove from heat and chill.
Crumb Mixture:
1 cup of powdered sugar
1/2 cup of crunchy peanut butter
Mix powdered sugar and peanut butter with a mixer or pastry blender until small crumbs form. Place half the crumbs in the bottom of the GF pie shell. Spoon chilled pudding onto crumbs. Place remaining crumbs on the top of the pudding, reserving a little also place above the whipped cream.
