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Celiac.com 01/06/2024 - Indulge your sweet tooth and elevate your holiday dessert table with these Gluten-Free Pecan Pie Bars. These delectable treats offer a gluten-free spin on the timeless classic, combining a buttery gluten-free crust, a lusciously gooey pecan filling, and a touch of vanilla to create a mouthwatering experience. Whether you're catering to gluten-sensitive guests or simply looking for a delightful twist on tradition, these pecan pie bars are the perfect addition to your festive repertoire. In this comprehensive guide, we'll walk you through each step of the recipe, from crafting the gluten-free crust to achieving the perfect balance of sweetness in the pecan filling. Ingredients: For the Gluten-Free Crust: 1 ½ cups gluten-free all-purpose flour ½ cup unsalted butter, cold and cubed ¼ cup granulated sugar ¼ teaspoon salt 1 large egg For the Pecan Filling: 1 cup pecans, chopped 2/3 cup light corn syrup ½ cup packed brown sugar ¼ cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon salt Directions: Prepare the Gluten-Free Crust: In a food processor, combine the gluten-free flour, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg and continue pulsing until the dough comes together. Press the dough into the bottom of a greased 9x13-inch baking pan to form an even crust. Place the pan in the refrigerator while you prepare the pecan filling. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the Pecan Filling: In a medium bowl, whisk together the chopped pecans, corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined. Assemble and Bake: Pour the pecan filling over the chilled crust in the baking pan. Spread the filling evenly to cover the crust. Bake: Bake in the preheated oven for 25-30 minutes or until the edges are set, and the center is slightly firm to the touch. Cool and Serve: Allow the pecan pie bars to cool completely in the pan before cutting into squares. Serve and enjoy these decadent Gluten-Free Pecan Pie Bars, a delightful addition to your holiday dessert repertoire.

Celiac.com 06/28/2023 - This recipe for Creamy Key Lime Pie delivers a perfect balance of sweet and tart, creating a harmonious symphony of flavors that will leave you craving more. From the first bite to the last, you'll experience the zing of freshly squeezed key lime juice, and the silky smoothness of the filling, perfectly balanced with the gluten-free almond meal crust. Whether you're hosting a summer gathering, celebrating a special occasion, or simply treating yourself to a slice of tropical paradise, this gluten-free Creamy Key Lime Pie is sure to be a crowd-pleaser. It's a dessert that brings a burst of sunshine to any table and leaves a lasting impression on everyone lucky enough to savor it. Ingredients: 4 cups heavy whipping cream ¼ cup confectioners' sugar 1 teaspoon coconut extract 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk ½ cup Key lime juice ¼ cup sweetened shredded coconut, toasted Sliced Key limes, optional Gluten-free almond meal crust (See recipe below) Directions: In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes. Gluten-Free Nut Crust Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Directions: Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of a pie pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and slightly up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 04/19/2023 - This simple pie recipe is an easy, tasty way to enjoy the the fresh, zesty flavor of lemon. Top with Cool Whip or whipped cream for a surefire winner. Ingredients: 1 (8 ounce) package cream cheese, room temperature 1 (14 ounce) can sweetened condensed milk ⅓ cup lemon juice 1 (8 or 9 inch) almond meal crust (instructions below) ½ cup whipped cream for serving Directions: Mix together the cream cheese, milk and lemon juice. Mix well and spread into the almond meal crust. Chill until set, at least 2 hours, and top as desired. Gluten-Free Almond Meal Pie Crust Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Almond Meal Crust Directions: Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of a 9-inch regular pie pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 11/22/2022 - A good chiffon pie is a thing of delight, and a great way to create a memorable, holiday-themed dessert experience. This little gem is a gluten-free variation on a recipe from King Arthur Flour that harnesses the humble, yet versatile cranberry to create a sure-fire winner for your holiday dessert table. Gluten-Free Nut Crust Recipe Ingredients: 1½ cups finely crushed almonds or pecans 1½ cups almond meal ¼ cup granulated sugar ½ teaspoon salt 2-3 tablespoons butter, room temperature Directions: Note: This recipe originally contained almonds, but pecans work and taste great. Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Set aside. Curd Ingredients: scant 3½ cups cranberries, fresh or frozen 1 cup granulated sugar ½ cup orange juice, cranberry juice, or water zest (grated rind) of 1 orange, optional 6 tablespoons unsalted butter, at room temperature 2 large eggs 2 large egg yolks, whites reserved for the meringue 2 tablespoons water, hot 1 ½ teaspoons unflavored gelatin* Meringue Ingredients: ¾ cup granulated sugar 2 large egg whites, reserved from above ⅛ teaspoon salt Topping Ingredients: ½ to 1 cup heavy cream 1 to 2 tablespoons confectioners' sugar, optional To make the crust Heat the oven to 375°F. In the bowl of a stand mixer or medium bowl, combine the butter, flour, sugar, and salt. Mix on low speed until fine sandy crumbs form. Transfer the crumbs to a 9” pie pan, pressing them into an even layer across the bottom and up the sides of the pan. Bake the crust until it begins to color, 15 to 20 minutes. Remove the crust from the oven and allow it to cool on a rack while you prepare the curd filling. To make the curd In a medium saucepan, combine the cranberries, sugar, juice or water, and zest. Set the pan over medium-high heat and bring the berries to a simmer. Cook until all the berries have burst and softened, about 10 minutes total. Remove the pan from the heat and pass the cooked cranberries through a fine-mesh strainer into a bowl or measuring cup. Be sure to press the solids to extract as much of the smooth sauce as possible; you should be left with about 1 ½ cups (400g to 425g) of sauce. Stir the butter into the warm sauce until it’s melted completely. Clean and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce back into the saucepan with the eggs, whisking to incorporate. Return the pan to medium-low heat and cook the curd, stirring constantly, until it’s thick enough that the lines made by your spoon or spatula as you stir take a second or two to disappear. Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them. In a small bowl, combine the hot water and gelatin. Add a spoonful or two of the hot curd to the gelatin, stirring to incorporate, then stir the gelatin mixture back into the curd, mixing thoroughly. Set aside while you prepare the meringue. To make the meringue In a large heatproof bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt. Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk gently and continuously until the mixture reads 160°F to 165°F on a digital thermometer. Remove the bowl from the heat and beat the meringue with a whisk or your stand mixer's whisk attachment until stiff. Fold about a quarter of the meringue into the curd to lighten it, then fold the curd back into the meringue, mixing gently until no white streaks remain. Pour the filling into the cooled crust and refrigerate the pie (covered with a cake cover or large overturned bowl) until set, at least 4 hours or overnight. To make the topping Whip the cream and confectioners’ sugar until soft peaks form. Spread the whipped cream on top of the pie or serve it in a bowl alongside. Garnish with sugared cranberries, as desired. Pie can be covered and stored in the refrigerator for up to five days.

Celiac.com 07/20/2022 - Remember that story we did on the original Top Gun house getting turned into Tara Lazar’s new bakery, The Famous High-Pie, a beachfront gluten-free pie shop at the Mission Pacific Hotel in Oceanside? Turns out those guys are killing it! It seems the fan craze over the latest “Top Gun” release has that little Oceanside bakery selling nearly two-thousand hand pies a day! Talk about the little pie house that could! “I am in awe a little bit of the reaction,” Lazar told reporters. “I knew people really liked Top Gun, but I didn’t realize how much they liked Top Gun. We sell out of pies every day — we’re trying to not have to close down early each day — but we’re selling 1,500 to 1,800 pies a day." Since opening, the line out the door has been pretty much a constant for Lazar’s little pie shop; they’ve been selling out early since they opened for business. Lines of at least fifty people are cued up in front are not unusual on weekdays, and that can easily double on weekends. The gluten-free hand pies at High-Pie are great, but they don't account for the overwhelming reaction. In addition to those tasty gluten-free hand pies, a big part of the attraction seems to be fan mania around Tom Cruise and the new Top Gun film. In the original film, of course, the home belongs to Tom Cruise’s love interest, flight instructor Charlie, played by Kelly McGillis. Best part? It wasn't planned as part of the film release, or some other calculated marketing plan. It was just blind luck. While Lazar enjoys a good reputation for her restaurants like Cheeky’s, Birba and Mr. Lyons in Palm Springs. High-Pie is one of two new eateries she’s opened in Mission Pacific Hotel in the last year, the other being the casual cafe High/Low. Both are doing well, but High-Pie, like the Top Gun sequel, is crushing it. “It’s obviously so fortuitous for the sequel to come out now, and for it to be so great — it feels really good, says Lazar." If you plan to be in Oceanside and want to brave the crowd for a memorable gluten-free pie experience, be sure to check out High-Pie in front of the Mission Pacific Hotel in Oceanside, California. Read more at InsideHook.com

Celiac.com 06/07/2022 - If you're looking for a gluten-free pie destination for your next southern California road trip, we've got you covered. The tiny seaside Victorian house that served as the fictional home of Kelly McGillis in 1986’s “Top Gun” has found a new life as a gluten-free pie shop. Opening in Oceanside, about an hour north of San Diego, just weeks ahead of the release of “Top Gun: Maverick,” the shop is calling itself HIGH-Pie, in a salute to its roots in the original Tom Cruise film. The 500-square-foot home became a bit rundown in the decades since it was featured in the original film, and was later rehabilitated by a historical society, and moved from its original location to the beachfront courtyard of the Mission Pacific Hotel. If the first rule of real estate is "location, location, location, then the house has definitely done well for itself. In its new incarnation as His-Pie, the house enjoys prime views of the Oceanside Pier, the palm lined beach, and the Pacific Ocean. The 135-year-old Victorian cottage is a favorite with locals, says IGH-Pie owner and chef Tara Lazar told The Post. HIGH-Pie pies cost $3 each, with flavors currently include a locally sourced strawberry-rhubarb, among other sweet options. Two extra bucks adds a scoop of mascarpone ice cream to the pie, which is then deep fried. Drinks include dollar coffee, apple kombucha, a special cherry soda and an iced coffee drink made from condensed milk and Revolution Roasters’ beans. Read more in the NYPost.com

Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. Ingredients: 2 cups milk ½ cup GF baking flour ¼ cup butter ¾ cup white sugar 4 eggs 1½ teaspoons vanilla extract 1 cup flaked coconut ½ teaspoon of oil (to coat the pie plate) Directions: Heat oven to 350F (175C). Grease a 9 inch pie plate. Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into an oiled pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.

Celiac.com 03/28/2022 - A gluten-free, meat-free "Fake & Kidney Pie" delivers a knock-out blow to win Supreme Champion for first time at annual British Pie awards. Anyone who knows pies, or the British, knows that Brits take their pies very seriously. And we don't mean the fruity kind of pies. We mean the rich, meaty savory pies with those flaky, delicious pastry crusts that win legions of fans and anchor numerous favorite pubs across the nation. Well, that world woke up with a bit of a hangover this morning, with the news that, for the first time ever, the Supreme Champion at the annual British Pie Awards is not only meatless, but is also gluten-free! Created by Bristol-based Pieminister, the winning "Mooless Pie" is made with vegetable jackfruit “steak,” gluten-free craft ale, and black pepper in a gluten-free pastry crust. The pie emerged from among 975 candidates as the prestigious British Pie Awards' clear winner. Unhappy Competitors However, the results did not leave everyone pleased. A number of contestants felt that the decision to name the Mooless Pie as the winner was a mistake. Simon Bell, who owns a butcher’s in Bermondsey, South East London, said " It's outrageous that a traditional meat-based pie didn’t win. It feels like the competition organizers are trying too hard to be "woke." There’s such a wide and varied choice of meat pies they could have gone for instead of this one. Michelle James, owner of Raymond’s Pie and Mash Shop in Eltham, South East London, said: “If I put it in my shop, nobody would eat it.” Accolades for the "Mooless Pie" Others, though had nothing but good words for the winner. Matthew O’Callaghan, chairman of the Melton Mowbray Pork Pie Association, called it "a superb pie, it looked good and had a nice even golden bake. The pastry was crunchy, complemented by the moist filling, which had bite, and the balance of flavors in the pie was just right. Up to now, gluten-free pies were always compared unfavorably with other pies." And maybe that's the rub for some of these folks. The idea that a gluten-free pie can compete against a wheat-flour based crust, or that a vegetarian pie can compete against a meat pie is a new and challenging concept for some, it seems. Well, one thing's for sure: The gluten-free world will be plenty excited for the win. As O’Callaghan put it: "With this pie, gluten-free pies are now equal to any other pie.” Read more in the-sun.com

Celiac.com 02/09/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about gluten-free products available at Whole Foods Market. We recently did an article about top gluten-free desserts available at Whole Foods, but the questions keep coming. One question we've gotten a lot recently is what's the best gluten free pie crust at Whole Foods? A glance at the Whole Foods website will show a few good options for gluten-free pie crust. The bets selection is for mixes, as there appears to be just one option for gluten-free ready-made frozen pie crusts. Gluten-Free pie crust mixes available at Whole Foods include: Bob's Red Mill Gluten Free Pie Crust Mix King Arthur Flour Gluten Free Pie Crust Mix XO Gluten Free Pie Crust Gourmet Baking Mix Gluten-Free ready-made frozen pie crusts available at Whole Foods include: Wholly Wholesome Gluten Free Pie Shells

Celiac.com 10/07/2021 - If you're looking for a rich, decedent chocolate fix, say hello to my little friend, the diabolically delicious chocolate pie. This salacious marriage of coconut, pecans, and silky chocolate will have you holding onto yourself, and making all kinds of happy eating sounds. Just grab yourself a pre-made gluten-free pie crust, or make your own from scratch, with this gluten-free pie crust recipe. Then grab your other ingredients, and follow the directions below for what promises to be a gluten-free affair to remember. Ingredients: Makes One 9-inch gluten-free pie crust. Filling: 4 ounces German sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 can (14 ounces) sweetened condensed milk 4 large egg yolks 1 teaspoon vanilla extract 1 cup chopped pecans Topping: ½ cup packed brown sugar ½ cup heavy whipping cream ¼ cup butter, cubed 2 large egg yolks 1 cup sweetened shredded coconut 1 teaspoon vanilla extract ⅓ cup chopped pecans Directions: Heat oven to 350°. In a microwave, melt chocolates in a large bowl; stir until smooth. Allow melted chocolate to cool slightly. Whisk in milk, egg yolks and vanilla, and then stir in pecans. Pour into the pre-baked gluten-free pie crust. Bake 16-19 minutes or until mixture is set. Set aside to cool for 1 hour on a wire rack. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Serve chilled.

Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie! Ingredients: 5 Gala or Granny Smith apples (about 2½ pounds) 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 2 tablespoons butter ¼ cup whipping cream 3 egg yolks 2 tablespoons sugar ¼ cup sparkling wine, like Prosecco or cheap Champagne Salt Directions: Peel and core the apples. Cut each into 12 wedges. Set aside. Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean. Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled. Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL! Remove from heat; whisk 1 minute to set and put aside to cool. Fold in whipped cream until just combined. Spoon cream mixture over apples in the skillet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. Serve hot.