Every year for Thanksgiving I make pies. I’ve never made traditional pies. I can’t blame it on being gluten-free. Honestly, my pie crusts never turned out well. If it wasn’t one of those refrigerated-roll-out kind of crusts, my crusts were horrible. That is until I learned to use the graham cracker crusts.
And now I’m gluten-free, so that shortcut won’t work anymore. But recently, while attending a workshop in Florida, I had a chance to brainstorm crust alternatives with a friend and the answer she presented was so simple, I had to try it.
CHOCOLATE! Yes, a crust made of pure chocolate. (Okay, not PURE, pure.) I melted semi-sweet morsels, poured them into a pie pan, then placed the pan in the freezer overnight. The next day, the crust was ready to use. Mind you…it won’t work for a baked pie, but for a pudding pie or cheesecake, it’s AWESOME!
Check out my first experiment.
1 C Powdered Sugar
1/2 C Milk
8 oz Cream Cheese
1/2 C Peanut Butter
8 oz Cool Whip
1/2 Bag Semi-Sweet Morsels
In a double-boiler, melt chocolate until smooth. Pour into a pie pan. Spread chocolate evenly up the sides of the pan with a spoon. Once thoroughly coated, place in freezer at least four hours.
*Tip* Don’t spread the chocolate too thickly, or you’ll need a steak knife to cut through the crust.
Mix powdered sugar in milk until completely dissolved. In a large bowl beat cream cheese, peanut butter and milk mixture on medium speed for at least two minutes. Add cool whip until well-blended.
Pour filling into pie pan and chill for at least two hours. Top with shaved semi-sweet chocolate.
Slice and serve.
Next week, I’ll post my recipe for my famous chocolate-dipped Spritz cookies.