Are you looking for a sweet treat to make for your sweetie? Here is a a delicious idea for you! French Silk Pie! And yes, it really is gluten free, egg free and nut free…Hooray!
A pretty pie crust is like art work. Do you remember my Apple Pie? I was determined to improve how the pie crust edge looked. I’ve been practicing away and my fingers are finally catching on.
Do you have a hard time fluting your pie crust edges? Let me share what my Mom taught me. Once you’ve laid your dough over the pie plate, using a butter knife, trim the dough edges leaving about an inch overhang. Next, tuck the overhang into the pie plate. Using your thumbs and fore fingers, pinch the edges all the way around. Remember, practice will help. And let’s be real, who doesn’t enjoy practicing pie crusts? When you practice the crust, you get to eat the pie! Even the mistakes are yummy!
1 1/3 c Natalie’s Gluten Free Flour Mix
1/2 t salt
1/2 c shortening (or use 1/2 stick of Crisco shortening sticks)
3 to 6 T ice cold water (I put ice cubes in a bowl, then add water and let it sit to get it really cold)
1. Preheat oven to 375 degrees.
2. Whisk together flour and salt in medium bowl. Cut in shortening using a pastry blender until mixture resembles coarse crumbs, about pea size.
3. Sprinkle in 3 T cold water, toss with a fork. Add water one T at a time until the dough is moist and holds together when pressed.
4. Shape the dough into a ball, then flatten into a round disc about 1/2 inch thick.
5. Sprinkle a couple of drops of water onto your work surface. Lay a sheet of wax paper on top of the water droplets. Sprinkle flour on wax paper, place dough on flour and sprinkle a little more flour on top of the dough. Then, place another sheet of wax paper on top of the dough. Roll out the dough between 2 pieces of wax paper. When the dough is rolled out about 1 inch bigger than your pie plate, carefully remove the top wax paper. Starting at one side, roll up the dough (with the bottom wax paper). Then, carefully unroll it upside down on top of the pie plate, and remove the second sheet of wax paper. Flute the edges (for help read above).
6. Prick the dough several times on the bottom and side of the plate with a fork to prevent it from puffing up. Bake 20 or until lightly golden. Cool completely on wire rack before filling.
Tip: If you use a gluten free flour mixture that doesn’t already contain xanthan gum, then be sure to add 1/2 t xanthan gum to your dry ingredients.
Chocolate Layer (filling)
1/2 c sugar
1/2 c unsweetened cocoa
1/4 t salt
1 3/4 c 1% milk
4 oz milk chocolate chips
1 t vanilla
Cool Whip or homemade whipped cream
Chocolate Bar to shave
1. Whisk together sugar, cocoa, flour and salt in a medium saucepan. Slowly add milk. Over medium heat, bring mixture to a boil, stirring constantly. Reduce heat and cook 2 minutes until mixture is thick and bubbly, stirring constantly. Remove from heat.
2. Add chocolate chips and vanilla. Stir until chocolate chips have all melted. Allow to cool then pour into pie shell.
3. Cool completely. Then top with cool whip or homemade whipped cream and chocolate shavings.
4. Chill 4 hours before serving.