Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

FeedIndy

Who Needs Pie?

Rate this topic

Recommended Posts

My aunt used to bring this dessert to every family dinner. I made it for Easter, substituting Pamela's gluten free baking mix for the flour in the original recipe. It turned out great-everyone ate it and didn't notice a difference. I thought it was slightly sweeter, but absolutely fantastic!

Lush (I have no idea where the name came from, but I have been a serious lush with the leftovers so maybe that's it!)

1/2 c chopped pecans

1 stick butter or margarine, softened

1 c Pamela's gluten free baking mix

1 8-oz pkg cream cheese

16-oz tub whipped topping

2 3-oz pkg instant chocolate pudding mx

3 c milk

Stir first 3 ingredients until smooth. Press into 9x13 baking dish. Bake at 350 for 10-11 minutes. Cool completely (this is key!) Mix cream cheese with 1 c whipped topping (reserve rest for top layer). Spread mixture onto cooled crust. I find this works best if you drop it on in a few places before attempting to spread so as not to lift the crust. Whisk pudding mix with milk and pour over mixture. Once set, add remaining whipped topping for the top layer. Refrigerate for 4 hours.

You can garnish with chopped nuts, colored sprinkles or even fruit. My aunt once created a flag with blueberries and strawberries for the 4th of July. I generally make the crust at night then finish in the morning. By lunch, it is chilled and ready to serve. This dessert is rich, but heavenly! I think it is almost like a chocolate cream pie only better.

Share this post


Link to post
Share on other sites

Thank you for sharing this. I used to make variations of this before gluten-free, like lemon pie filling(with a red berry garnish) instead of the choc pudding. Really glad to know the Pamelas worked well, makes things easier. ;)

Share this post


Link to post
Share on other sites

A friend of mine once told me that she uses Pamela's cup for cup in any sweet goods. I thought I would try it in this one since it has been a family favorite for years. Worked like a dream so I can't wait to try other old favorites with this simple replacement.

Share this post


Link to post
Share on other sites

This sounds fantastic!

Any suggestions on substitutions for the pecans? My daughter is intolerant to pecans and walnuts, allergic to peanuts and cashews, but can eat almonds with no problem...would they work in this recipe?

Also (I'm new to making crusts that include nuts, sorry! :ph34r: ) do you measure 1/2 cup and then chop, or use 1/2 cup of already chopped?

Thanks! :)

Share this post


Link to post
Share on other sites

I don't see why you couldn't use almonds. It will give it a different taste, but I think it would still work okay for the crust. To answer your second question, I chop first then measure 1/2 cup.

Share this post


Link to post
Share on other sites

I have made this same recipe before using crushed up pecan shortbread cookies made by Pamela and using Pistachio pudding. It was TDF!!

I am going to have to try the chocolate pudding and the baking mix now....sounds YUM!!!

Share this post


Link to post
Share on other sites
My aunt used to bring this dessert to every family dinner. I made it for Easter, substituting Pamela's gluten free baking mix for the flour in the original recipe. It turned out great-everyone ate it and didn't notice a difference. I thought it was slightly sweeter, but absolutely fantastic!

Lush (I have no idea where the name came from, but I have been a serious lush with the leftovers so maybe that's it!)

1/2 c chopped pecans

1 stick butter or margarine, softened

1 c Pamela's gluten free baking mix

1 8-oz pkg cream cheese

16-oz tub whipped topping

2 3-oz pkg instant chocolate pudding mx

3 c milk

Stir first 3 ingredients until smooth. Press into 9x13 baking dish. Bake at 350 for 10-11 minutes. Cool completely (this is key!) Mix cream cheese with 1 c whipped topping (reserve rest for top layer). Spread mixture onto cooled crust. I find this works best if you drop it on in a few places before attempting to spread so as not to lift the crust. Whisk pudding mix with milk and pour over mixture. Once set, add remaining whipped topping for the top layer. Refrigerate for 4 hours.

You can garnish with chopped nuts, colored sprinkles or even fruit. My aunt once created a flag with blueberries and strawberries for the 4th of July. I generally make the crust at night then finish in the morning. By lunch, it is chilled and ready to serve. This dessert is rich, but heavenly! I think it is almost like a chocolate cream pie only better.

I made that like 20 years ago (my dd turns 20 next month) only it called for a graham cracker crust. It was a favorite...yum! I kinda forgot about it raising kids and working full time. I should try it again...thanks for the idea!

You can make it as a pie. My real Oreo pie recipe is made like that only you stir some cookie crumbs into the pudding. Gee memories of "lo cal" food...no wonder I forgot about them. :P I used to make the real Oreo pie for Christmas and a cherry cheesecake.

This year everything will be gluten-free. Thanks for bringing this thread to our attention missy'smom! The holidays are coming and I need to practice making gluten-free pie/dessert.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • May 29, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • June 01, 2019 Until June 02, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
    • July 07, 2019 Until August 03, 2019
      0  
      For more information, visit www.kefss.com or call (407) 255-6550. info@kefss.com 

      KEF USA Summer Camps Announces the New KEF Gluten-Free Camp in Orlando, Florida for Youths with Celiac Disease.

      [Orlando, FL February 6, 2019]-KEF USA is excited to announce that we will offer a new 100% gluten-free camp program to give kids and teens with Celiac Disease a safe, exciting and healthy summer. KEF USA programs offer fun and unique experiences that can only be found in Orlando, Florida. Campers explore the theme parks and local attractions, make new friends, discover new interests and create memories that last a lifetime.


×
×
  • Create New...