Of course I couldn’t resist taking a couple entries, although I sometimes wish people understood how unfair it is to stack gluten-free, sugar-free baked goods against the “real” thing. Nonetheless, I wanted to have a couple of pie options which my kids could eat at the wedding, and when my oldest son heard that his friend Todd was planning to enter a pie, I suddenly had a band of eager kitchen helpers.
Roman helped me make a banana cream pie, GF and starch free, sweetened with honey, and topped with honey toffee bits. It was delicious, but unfortunately did not set up (without corn starch I tried increasing egg yolks, but it didn’t work). So we scooped all the banana cream “soup” out of the crust, and tried it a second time, with more yolks, and had something worth taking, although pretty running. It was still delicious and every bit was taken. And an scd friend gave me a good idea for how to make it more successfully in the future (folding a cooked custard into whipped cream rather than cooking the cream in the custard).
Because of all the uncertainty about the banana pie, I decided to make a second pie; chocolate peanut butter. Hudson helped stir and melt and press, so he was super excited to have his pie win 3rd place (out of about 30 homemade pies)!
I was amazed at how well this pie crust held up, especially with the abuse of being used twice for the banana cream pie. Served well out of the pan, too.
SCD Pie Crust
1 packed cup blanched almond flour
1 Tb coconut flour
1/2 tsp salt
1/2 tsp cinnamon
2 Tb soft butter
1 tsp vanilla
1 small egg
1/8-1/4 cup honey
Blend just till smooth, press into a greased pie plate, using seran to spread smoothly on bottom and sides.
Bake in a 350 degree oven until golden brown begins to show on edges, 10-12 minutes. Cool before filling.
Chocolate Peanut Butter Pie Filling
Melt in double boiler:
10 oz. very dark chocolate
I don’t have an actual double boiler, but a glass Pyrex bowel over a saucepan of simmering water works great.
Spoon half of melted chocolate into pie crust and spread over bottom and sides of crust. Place pie pan in freezer to harden.
Using beaters, whip together:
3/4 cup soft creamy Peanut Butter
1/2 cup soft butter
1/2-3/4 cup honey
Spread over hardened chocolate, drizzle remaining melted chocolate in stripes over top of pie.