At a recent dinner with friends I bought this and it became a huge hit. The best part is the totally unplanned crust. I was trying a new store bought gluten free pie dough, and followed the directions for baking the crust. Sadly I ended up with a “blackened” pie crust that just would not have cut it. Luckily I bought moondance gluten free cookie bars, and used them as the crust. The pie turned out great, and better than originally planned!
Active Prep Time: 20 minutes
Inactive prep time:2 hours
|1 box||moondance gluten free cookie bars|
|10 tbsp||room temperature butter|
|3 oz||70% bittersweet chocolate, melted and room temperature|
|2 tsp||gluten free vanilla extract|
|1 tub||gluten free whipped dairy topping|
- In a 3 inch deep, 9″ pan, press the cookie bars into an even layer for the crust. Set aside.
- In a double boiler over medium heat, beat the eggs, 1/4 c sugar, and coffee for 5 minutes with an electric beater or until soft peaks form. Remove the eggs from double boiler and transfer them to a large mixing bowl to prevent them from cooking further. Set the bowl aside.
- In a medium bowl, whip the butter and sugar until the butter has become fluffy. Beat in the chocolate and vanilla until well combined. Beat in the egg mixture with an electric mixer for 5 minutes. Transfer the chocolate pie filling to the pan and spread evenly. Cover and refrigerate for 2 hours.
- Before serving, top the pie with the whipped topping, and enjoy!