I’ve been reading everything Rachael at Tales of a Monkey, a Bit, and a Bean writes, and love her attitude. I’ve been wanting to make her Hot Fudge Pie. I haven’t had a good excuse to make it. Thanksgiving turned into that excuse – I have a certain child who dislikes all fruit pies, and two children who don’t like pecan. So, of course, I made apple, cherry, and hot fudge. My mom makes a divine Kahlua chocolate chip pecan pie, so I ate that, too. No pumpkin pie – none of the gluten-free folks really seem to love that. I only had to tweak a few things in this recipe to make it gf, which made it much easier.
A special hat tip to this recipe – my niece and nephews dislike anything they realize is gluten-free. Plus, 2 don’t like pie. 3/4 of them ate this and loved it, including one who doesn’t like pie. Despite there being 4 gf pies and 4 “regular” pies, we had less than half of this very rich chocolate pie left.
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free,tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 1 package of S’morables gf graham crackers
- 1/3 cup sugar
- 6 TBS butter (or dairy-free margarine)
- 1/2 cup, or one stick, butter – I haven’t made this dairy-free, but a good dairy-free margarine should work here
- 3 oz unsweetened chocolate (I like Baker’s)
- 1 1/4 cups sugar
- 1/4 cup gluten-free flour (brown rice, white rice, or an all-purpose mix)
- pinch of kosher salt
- 1/2 tsp vanilla
To make the crust, first pulverize the graham crackers in a food processor. Next, melt the butter in the microwave. In a large bowl, combine butter, cracker crumbs, and sugar. It will barely hold together.
To make the pie filling, preheat oven to 350F. Melt butter and chocolate in a glass, microwavable bowl, stirring after every minute in the microwave so you don’t overheat the ingredients. (You can also use a double boiler if you prefer)
Whisk sugar into the butter/chocolate mixture, then whisk in the flour, salt, and vanilla. In a smaller bowl, beat eggs. Whisk the eggs into the chocolate mixture.
Pour the chocolate mixture into the graham cracker crust. Bake at 350 for 20-30 minutes. When a toothpick is inserted into the center of the pie, it will still be moist when it’s done cooking.
Allow to cool, then serve with homemade whipped cream. Watch out – this is very rich – cut thin slices!
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