Gluten Free Pecan Pie

I love pecan pie, I recently made a gluten free one for company and then they were unable to come visit. Since Steve is not supposed to eat sweets I ate the whole thing, well almost I threw the last large piece away.

What makes it gluten free? The pie crust but make sure your other ingredients are gluten free also.

Gluten Free Pecan Pie

Ingredients:

• 1 cup light corn syrup
• 1 cup white sugar
• 1/4 cup melted butter
• 1 teaspoon pure vanilla
• 3 large eggs, beaten
• 1 heaping cup pecan halves
• 1 pie shell, unbaked, 9-inch (I use a gluten free pie crust mix here)

Preparation:

Preheat oven to 350 degrees F.

In a large bowl, beat together eggs, corn syrup, sugar, butter, and vanilla.  Stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350° oven for 45 minutes, or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

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Minny's Chocolate Pie

Since 'The Help" first hit the big screen I have been making a few of the recipes taken from the show. We moved to Greenwood at the beginning of the shooting of "The Help" and I was obsessed. I loved the book and read anything else I could find on the web relating to it. Somewhere I came across a blog with recipes from the movie and this one quickly became one of our favorites and NO I do not add the secret ingredient!

So I wanted to share with you:

Minny's Chocolate Pie

Ingredients:

1 packaged pie dough crust, such as Pillsbury
1 1/2 cup(s) sugar
3 tablespoon(s) unsweetened cocoa powder
4 tablespoon(s) unsalted butter, melted
2 large eggs, beaten
3/4 cup(s) evaporated milk
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt

Directions:

Preheat the oven to 350 degrees F. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking.

Transfer the pie to a rack and let cool completely before cutting into wedges. You can serve with whipped cream if you like.

The pie will puff up but sink down as it cools.


Try it y'all you'll love it!

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Easy Gluten Free Sweet Potato Pie

Such an easy pie just mix and bake and it taste great. 

Easy Gluten Free Sweet Potato Pie

Ingredients:

1 lbs sweet potato 1/2 cup butter, softened 1 cup white sugar 1/2 cup milk 2 eggs

1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 (9 inch) unbaked pie crust

Directions:

1.	Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2.	Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3.	Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

I used a gluten free pie crust (pillsbury)

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Steve's Favorite Sugar Free Apple Pie

Sugar Free Apple Pie

• Prep Time: 15 mins
• Total Time: 1 hrs 5 mins
• Servings: 8

About This Recipe

While deciding what to bake for Thanksgiving I always ask the family what they want. Honey's favorite pie is apple so of course he asked for one. I looked at several apple pie recipes I had on hand but found this one at food.com and decided that I wanted to try it.

It was sugar free but NOT gluten free so I asked Honey to be honest and let me know what he thought. Obviously he bragged on it a lot because my Dad came in for a piece to see what Honey was talking about.

Ingredients

• 1 cup Splenda sugar substitute
• 1 tablespoon flour
• 1 tablespoon ground cinnamon
• 5 granny smith apples, peeled and sliced
• 1 golden delicious apple, peeled and sliced
• 1 tablespoon butter, cut up
• 1 (15 ounce) packages of pillsbury refrigerated pie crusts

Directions

1. Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate.
2. Stir together Splenda, flour cinnamon mixture.
3. Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
4. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
5. Bake at 350 degrees for 50-55 minutes.
6. Makes 8 servings.

So since going sugar free this will be our new apple pie recipe and maybe next time I'll use a gluten free pie crust and cornstarch in place of flour so I can try it.

I hope you had a blessed Thanksgiving we sure did!

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Crust-less Sweet Potato Pie

I love the crust-less coconut pie (recipe found HERE) and so when I saw this recipe I was excited about trying it. I think I'm a fan of crust-less pies because my gluten free pie crust are always so ugly. I do not make dessert except for special occasions so I guess I don't have enough practice.

It turned out great the problem is knowing when to stop eating!

Crust-less Sweet Potato Pie

Ingredients:
2 eggs
1 cup cooked mashed  sweet potato (about 1 large sweet potato)
¾ cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 cup full-fat, canned evaporated milk
¼ cup all purpose gf flour, sifted ( you can also substitute this for regular all purpose flour)

Directions:
Preheat oven to 425 degrees F. Grease pie plate and set aside.

Boil Potato until a fork inserts easily. Cool and peel.

In large bowl, beat eggs slightly and then mix in remaining ingredients.

Pour filling into pie plate.

Bake 15 minutes then reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Top with whipped cream or eat alone. 

ENJOY

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Old Fashioned Egg Custard

I am getting ready to go to my Dad's tomorrow so that I will be in town for an appointment with my arthritis doctor on Tuesday.

We have our annual Christmas dinner at church Wednesday night provided and cooked by our men's ministry. YES we have a wonderful group of men at NGBC who cook for us all the time. The only thing that they asked is that we provide some desserts, so I offed to make a couple of pies. When I was planning my pies for Wednesday night I remembered that I did not make my Dad an Egg Custard this year for Thanksgiving so I decided to make one and take to him. Boy will he be surprised and happy too I might add my Dad loves to eat. He is a little bitty thing that can eat anything he wants and never gains an ounce some people have all the luck.

So here is my Egg Custard recipe and let me tell you it is the real thing!

Old Fashioned Egg Custard
Servings: 8

Ingredients:
4 eggs
1 ½ cup sugar
1 ¼ cup milk
1 tsp. vanilla

Instructions:
Mix well and pour in 9-in. uncooked pie shell. Bake at 350 degrees for 45 minutes or until set.


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My Version of a Gluten Free Crustless Coconut Pie

When living in Guatemala I use to make this pie a lot. I had a friend there who really liked it and that was hard for me to believe because it is so simple!

When planning for a visit from my Dad I thought about it and decided to try and make a gluten free version and succeed I did. We loved it my Dad said the only problem with it was he was too full to eat more.

It is moist with a bread like base and a slightly crunchy coconut topping. Make one and see for yourself and let me know what you think.

Gluten Free Crustless Coconut Pie

Ingredients:

4 eggs, beaten
1 cup sugar
1/2 cup GF Bisquick

1 cup milk

1 cup heavy cream
4 tablespoons butter, melted
7 ounces flaked coconut
1 teaspoon vanilla extract

Directions:

Mix the ingredients together in the order listed.

Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.

Store leftovers in refrigerator.

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