It brings me great joy to say that we are not gluten-free, but we do have a lot of friends from our church who are gluten-free. When you like to have people over for meals, or need to take someone’s dinner, a small handful of gluten-free recipes will always be helpful!
We had some friends over for dinner and I wanted to make something for dessert. Since I haven’t really done any gluten-free baking, I wasn’t sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don’t know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a gluten-free chocolate pie crust for a pie.
Gluten-Free Chocolate Pie Crust
Almond flour can be found in the grocery, very finely ground.
We use brown sugar to lend to a tender crust.
Whisk the chocolate crust ingredients together.
Add your melted butter and extracts. I said this was easy, yes?
Press into a pie pan.
Bake! Let cool, chill, and fill. Try our easy double chocolate cream pie filling.
This gluten-free pie crust can be made in less than 30 minutes, ready to chill, then fill! Enjoy, Jessica
- 2 cups almond flour (or very finely ground almonds)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 1/2 tsp. sea salt
- 6 TBSP. melted butter
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- Whisk all the dry ingredients together in a bowl.
- Add the melted butter and extracts.
- Press into a 9" pie pan.
- Bake at 400 degrees, for 12-15 minutes.
- Cool the baked crust, then chill and fill with your favorite no-bake filling.