Happy Thanksgiving Eve!

 Happy Thanksgiving Eve!!

Here is the latest entry of our baking journey..

Emma made a gluten free /egg free pumpkin pie. She used the Gluten free Pumpkin Pie recipe from Meaningful Eats. She didn’t make her own pie crust, she didn’t have the time to do that so we found a premade gluten free/egg free pie crust. The only tweak she made to the recipe is the egg, she used cornstarch and water(4tbsps cornstarch, 6 tbsps of water).

And I made a Mud Pie. Here’s the way I do it…

Ingredients:

1 gluten free chocolate pie crust or make your own

( I used 26 gluten free Oreos and butter to make my own. I scraped out the crème filling and chopped the cookies up in a food processor or break them up in a plastic bag with a rolling pin or ladle)

1/4 cup melted butter

1 large pkg of chocolate jello pudding or 2 small

2 1/2 cups cold milk(I used almond milk)

1 small container of whipped topping (or make your own with heavy whipping cream)

Directions:

If making your own pie crust prepare that now.

1. Crush the cookies until very fine.

2. Mix together the cookie crumbs and the melted butter until it sticks together.

3. Press the crumb mixture into a pie tin or plate. Gently press the crumbs up the sides of the tin/plate. You can use the bottom of a glass of you’d like to press it down.

4. Bake for 5-10 minutes in a 350 degree oven. Allow to completely cool before making the pudding.

5. Once the pie crust is cooled, prepare the pudding according to package directions for pudding pie.

6. Pour the pudding into the pie crust.

7. Refrigerate the pie until the pudding is set( usually 2 hours)

8. Spread the whipped topping gently on top of the pie.

9. Garnish with extra cookie crumbs if you want.

Keep refrigerated. The pie should last 2-4 days.(It never lasts that long around here)

If you are using a premade pie crust, skip steps 1-4.