June 03, 2013

Epic Pie

There are a lot of things that I used to do that I don't do anymore. One of those things is bake. It's partially because of the gluten intolerance. Creating something with unfamiliar ingredients means I'm not really sure what the outcome will be, and I don't really have time to waste on a batch of cookies or brownies that nobody wants to eat. Add to that the fact that I stopped eating a lot of baked goods anyways, and well, the oven in this apartment is cold most of the time.

But sometimes, the stars align, and my mixing bowls, spatulas, and even the Kitchen Aid get some love. In this case the stars in question were my birthday, another friend's birthday, a book club gathering, and this recipe showing up in my inbox (ah, the joy of rss feeds delivered via email).

What this all meant was that I had to make this tart. HAD TO.

Of course, I had to de-glutenize it, but it was just the crust. I ended up using a bag of Pamela's Extreme Chocolate Mini Cookies which, conveniently, have a recipe for a cookie crust on the back of the bag.

Other than that, I followed Jeanette's recipe to the letter. I even broke the pie making process into multiple days: Monday for the crust, Tuesday for the filling, Wednesday for the chocolate ganache and chopped peanut topping.

Attempting a gluten free chocolate cookie pie crust. Pamelas don't fail me now!

This worked out well for many reasons. The pie needs some fridge time, so this meant it had ample time to chill. It also meant I didn't have a sink overflowing with dishes when I was done. Win! I ended up unintentionally documenting the whole process on Instagram and started referring to this as the #epicpie, because all these steps and the anticipation leading up to the finished product was starting to feel, well, kind of epic. I realize that I'm making it sound like this tart was a huge undertaking, and it really wasn't. Each step is relatively easy, and completely worth the effort because the end result is AMAZING.

I'm not going to try and hide the fact that it's rich, but that just means you serve smaller pieces and there's more to go around! And even though it's rich, it's not too sweet. I highly recommend making it for your favorite peanut butter & chocolate fan.

I'm not going to repost the recipe here, because Jeanette's version is perfect, so head on over to Everybody Likes Sandwiches and make this tart!



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© Whitney Brandt-Hiatt: All writing, images, and photogrpahy are the property of Whitney Brandt-Hiatt unless otherwise noted.