Gluten Free French Silk Pie

I love to bake and cook from scratch. With Kidlet One's diagnosis of celiac disease, I've had the opportunity to search for new recipes. For Thanksgiving I wanted to have pie that she could eat and, thankfully, I found this website:   The Art of Gluten Free Baking. The pie crust recipe on this website makes two crusts which worked great for me. From the two crusts I made a pumpkin pie and a French silk pie. Both were delicious. Here is the recipe for the crust and the French silk pie.

Gluten Free Pie Crust

2 1/3 cup gluten free all-purpose flour
½ t. xanthum gum
1 T. sugar
¼ t. salt
1 cup butter, cold and cut into pieces
1 T. vinegar
5-7 T. cold water
Tapioca flour for rolling out the crust

Place flour, gum, sugar and salt into a large bowl. Mix together with a spoon until combined. Add butter pieces to the dry ingredients.   

With fingers, start rubbing together the butter and the dry ingredients. Be patient. The mixture should resemble “wet sand mixed with pebbles”.

 

Add the vinegar and mix with fingers. Add water 1 tablespoon at a time. I actually used 3-4 T. of water, just enough for the dough to hold together but isn’t wet. Divide the two into two equal pieces, shape into discs and wrap each disc in plastic wrap.

Refrigerate the discs 20 to 30 minutes, until cool and firm but not hard.  

 Sprinkle tapioca flour on the rolling surface and the rolling pin.

Place the chilled dough on the floured surface. Sprinkle tapioca flour on the dough. The author of this recipe states that the key to success in rolling out gluten-free dough is to go slow. Use a light touch. Roll the dough into a circle three inches larger than the pie pan.

Roll the dough around the rolling pin to transfer to the pie pan.

Unwrap the dough from the rolling pin and gently press the dough into place.

Around the rim, turn the excess dough under and tear off any excess. I pinch the edges with my thumb.

Line shell with a double thickness of heavy-duty foil.

Bake at 450 degrees for 4 minutes. Remove foil and bake 2 minutes longer or until crust is golden brown. Cool on wire rack.     

FRENCH SILK PIE from Taste Of Home

2/3 cup sugar

2 eggs

2 oz unsweetened chocolate, melted

1 t. pure vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 t. confectioners’ sugar

In a small saucepan, combine sugar and eggs until well blended.

Cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon.

Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm, stirring occasionally.

In a small bowl, cream butter until light and fluffy.

Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another bowl, beat cream until it begins to thicken.

Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.

 

Pour into cooled, baked crust. Chill at least six hours before serving.

 I added a few dollops of whipping cream and sprinkled chocolate chips onto the whipped cream.

An amazingly delicious pie that no one knew was gluten free!