The recipe for the pudding was originally from Martha Stewart, however, I made some changes. I changed the refined sugars, the kind of milk I used, and the starch. I also made some additions to lighten up the pie because I like chocolate pudding pie but cream pie's take me back to me childhood, when my parents would bring home one of those frozen cream pies as a surprise dessert. I liked how light and creamy the fillings were, the yummy graham crust, and the whipped toppings were silky fun! I cannot eat them anymore because of my allergies and the last time I ate one they had become pale imitations of their former incarnations, from my youth.
This pie is a big treat, the chocolate is unctuous without being heavy, it's not overly sweet, and that cinnamon snickerdoodle crust delights your tongue at the end.
Leave your kitchen adventure comments down below, I love to hear all about how things turn out for you.
SNICKERDOODLE COOKIES:
Difficulty: Low
Cost Range: Low
Time: Prep-60 mins (includes chill time) Bake-10-15mins
Yields: 30-36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months
Preheat Oven to 375° F
Ingredients:
1Cup Butter, unsalted and softened
1/2 Cup Shortening
1 1/3 Cup Sugar
1/2 tsp Cream of tartar
1/4 tsp Sea salt
1 1/2 tsp Xanthan gum
1 1/2 tsp Real Vanilla extract
3 Cups #1.5 G.F Flour mix (mix recipe follows after this recipe)
3 Eggs
For rolling cookies: 1/2 Cup sugar, 2 tsp ground cinnamon
For pie crust: 11-15 Baked and cooled cookies, 1/4 Cup melted unsalted butter
Method:
-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter for about 1 minute.
-Add sugar and salt, beat for about 2 minutes until light and fluffy.
-Add eggs and beat.
-And add the vanilla, beat for 1 minute until well combined.
-Gradually add flour mixture on a low setting so flour does not go flying everywhere, beat until well mixed.
-Cover and chill dough for 1/2 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)
-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies!
-Roll each ball into the sugar cinnamon mix.
-Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across. Press them down slightly.
-Bake in preheated oven for 10-15 minutes. I bake for 7 minutes and turn the tray around halfway then bake the last 5-8 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.
-The cookies should be slightly pale, a golden brown on the bottom. Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.
-Preheat oven to 350 °F
-Once they have cooled completely, you will need to use 11-15 cookies for the crust, depending on the size of your pie plate. Crumble them up and pulse in a processor quickly, to give a nice crust crumb.
-Place crumbs in a bowl, to this add the 1/2 tsp of cinnamon and mix. Then add the melted 1/4 Cup of butter and mix together.
-Press evenly into a 9" pie plate. Bake for 10 minutes and remove from oven, allow to cool.
(Makes 3 Cups)
1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)
Method:
-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out, it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame, before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.
GF CHOCOLATE CREAM PIE WITH SNICKERDOODLE CRUST
Difficulty: Low
Cost Range: Low-Medium
Time: Prep-60 mins (includes chill time for pudding), pie total time, 4-5 hours
Yields: 1x a 9" pie
Freeze: Not suitable
I have given the alternatives for dairy products and have included a vegan snickerdoodle recipe from a vegan blog, in case you do not tolerate dairy. The vegan snickerdoodle cookie recipe comes from
mycaliforniaroots.com site. If you have a recipe you prefer, then by all means do so.
http://mycaliforniaroots.com/vegan-snickerdoodles/
Chocolate Cream Filling Ingredients:
3 Tbsp Earth balance vegan margarine or Butter, unsalted and softened. (I use butter)
2 1/2 Cup Milk (I used unsweetened Almond Milk because I do not tolerate milk but butter is fine for me. Do what works for you.)
2/3 Cup Organic coconut sugar
1/4 Cup Maple syrup
1/3 Cup Cornstarch, I used Arrowroot starch -mix with 2 Tbsp of water. (I use arrowroot because I have a corn allergy)
1/4 tsp Sea salt
1/3 Cup Sifted cocoa powder
1 1/2 tsp Real Vanilla extract
4 Egg yolks
(Make the whipped topping of choice when the pudding has cooled, then continue to the final part of the pie recipe)
Whipped cream topping:
250ml Lactose-free whipping cream mixed with 1/2 Cup sifted powdered sugar
Method:
-Whip until stiff peaks form.
If you do not tolerate dairy, use this coconut whipped cream recipe in it's place:
http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html
Method:
-In a bowl whisk eggs, sugar, vanilla, salt, cocoa powder, and milk.
-Place in a non-reactive, heavy bottomed sauce pan. Use a whisk and heat mixture on a medium heat for 3-4 minutes until simmering, add starch mixture and whisk a lot for 1 full minute and a half. Be very careful because this mixture can burn easily. Remove from heat immediately.
-Continue to stir and add butter by whisking in.
-Quickly pour into a bowl, and cover the pudding directly touching the plastic wrap.
-Chill for at least 2-3 hours until completely cold.
-In a clean bowl, take half the pudding* and add 1/2 a Cup of the whipped topping, fold in gently until well incorporated.
-Pour into cooled pie crust, then using a twist or star tip piping tip fitted piping bag, fill the rest of the whipped cream in and pipe the topping. There are pictures down below. You can grate chocolate on top or sprinkle holiday decorations on top. I like to keep mine simple.
-The pie needs to be chilled for another hour but I place either a round or squares of wax papers to protect the whipped topping from forming a dry film.
-Slice and serve, don't forget to share with someone you love.
*The pudding recipe doubles, feel free to make a second crust, and double the whipped topping you make. This way you can make two pies, give one as a gift or serve two at a party.
The pie lasts 5 days in the fridge.
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