Aunt Harriet’s Dixie Pie - Made Gluten Free
Bake 350 for 40 minutes
Makes 1 Pie (Can be doubled for 2 Pies)
1 – Gluten Free Pie Crust (I have used the frozen one from Whole Foods)
OR 9 ¾” Deep Dish frozen pie shell - (I prebake the crust before filling)
1 – Cup of Sugar
1/3 - Cup of Bob’s Red Mill Gluten Free 1 to 1 Flour*
(*For regular flour use 1/2 cup)
3 – Eggs* (*for regular flour use 2 eggs)
1 – Stick of butter or margarine (melted and cooled)
1 – Cup of Ghirardelli Dark Chocolate Chips
1 – Cup of chopped pecans or walnuts
1 – Teaspoon of vanilla
***Before I begin mixing the batter I bake the pie crust. I take a fork and make many “holes” all over the bottom of the crust (so the crust won’t puff up while baking) and then I pre-bake the pie shell at 350 about 10/15 minutes or more until light brown. Every 5 minutes check the crust, if it starts to “puff up” just open the oven and take the fork and make more “holes.” I cook the crust first because sometimes it does not bake well on the bottom if you just put the batter in and then bake it. I like the bottom crust to be brown and flaky!!!!!!
Melt butter and set aside to cool. In a large bowl mix flour and sugar, add beaten eggs to flour mixture and mix well. Add melted butter and mix well. Add chocolate chips, nuts and vanilla.
Pour filling into pre-baked pie shell.******
****** I have baked this in a pie dish without a shell and it still came out great!
Bake at 350 for 40/45 minutes, or until the filling does not jiggle in the center and the top is golden brown. Can be served warm (it is soooo good warm), with ice cream…..or cooled. We store leftovers in refrigerator until ready to serve. Can also be frozen.
Watch the full video HERE!