Sunday, May 1, 2011

French Silk Pie

Graham Cracker Crust
Makes (2) 9" pie crusts

Dry Ingredients:
1-1/2 C brown rice flour
1/2 C cornstarch
1/3 C packed brown sugar
1 t baking powder
1/2 t salt

Wet ingredients:
5 T cold butter
6 T milk
3T honey

-Preheat oven to 350F.
-Place dry ingredients in the bowl of a food processor; pulse to combine. Add the butter; pulse until coarse. No large pieces of butter should remain. Add milk and honey. Pulse until a dough forms.
-Form into 2 balls; one ball per pie pan. Using your fingers, spread each ball out evenly to cover the bottom and sides of each ungreased pie pan. Prick with fork several times.
-Bake for 15 min.s, or until evenly browned.
-Remove from pan and allow to cool on wire rack.

Raw Pie Crusts

Baked Pie Crusts


French Silk Pie Filling
Makes (2) 9" pies

1-1/2 C granulated sugar
1 t salt
2 (13 oz) cans evaporated milk
2-2/3 C water
2/3 C cornstarch
6 oz unsweetened chocolate, chopped
4 t vanilla
Whipped cream/mini chocolate chips (optional, for topping)

-In a large saucepan, combine sugar, salt, evaporated milk, water, and cornstarch; stir mixture vigorously with a fork to prevent the cornstarch from clumping. Heat mixture over medium heat, stirring constantly, until it reaches a boil and thickens.
-Reduce heat to low and add chocolate. Stir quickly until chocolate melts. Remove pan from heat and stir in vanilla.
-Pour filling into prepared crusts.
-Refrigerate for at least 3 hours before adding toppings and serving.




Thank you, Elizabeth Barbone (Easy Gluten Free Baking)!!!