Sounds amazing, right? For my kids, this pie falls into the same category as my Strawberry Creme Cake. Sooo many birthday cakes made out of that vanilla cake recipe! It's the best! Anyway.. back to pie.

“But pie is hard!” Actually this one is easy! (No dismantling a pineapple, thankfully!) I’ll show you all the steps and you’ll be adding this to your must-make pie list for Thanksgiving. Or pi day. Or any “bake your feelings” day in the middle of the summer.

You will love this Easy Pineapple Pie Recipe

Pineapple Pie is another one of my grandma's famous desserts. Whenever I mention it to someone who hasn't had it, I always wonder what kind of mental pictures they get. A pie crust full of steaming pineapple rings? Ugh. No wonder they make faces at me.

This is what goes through my head . . .

thick, creamy, pineapple-y filling topped with a toasted meringue. Good hot or cold, for dessert or for breakfast, or the middle of the night. I would definitely eat this in a box. Or with a fox. (As long as he didn't sneak into my half.)

My grandma quit asking me what dessert I want her to make when we visit. She just makes one of these. Sometimes two. One for me and my grandpa and the other one for everyone else. :)

Lately I've been making this with my Perfect Gluten-Free Pie Crust and it's just as good. Honest.

Pineapple Pie Recipe ingredients

• Butter
• Egg yolks (save whites for meringue)
• Cornstarch or potato starch
• Vanilla
• Crushed pineapple
• Water
• Perfect Gluten-Free Pie Crust
• Egg whites
• Salt
• Cream of tartar
• Sugar
• Vanilla

Easy Pineapple Pie substitutions

Less sweet - If you prefer a less sugary tart, you can lessen the amount of added sugar. Just remember sweetness will tone down the sour pineapple flavor.

How to make Pineapple Pie

1. To prepare the pie: Cream sugar, butter, and egg yolks in a medium saucepan with a hand-held electric mixer.
2. Blend in cornstarch and vanilla. Add water and crushed pineapple with its juice; blend once more.
3. Transfer saucepan to the stove and cook over med heat, stirring constantly until thick. Pour into 9’ baked pie crust.
4. To prepare the meringue: Whip egg whites until they begin to get foamy.
5. Add remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy.
6. Place meringue over cooled pie. Brown in the oven at 400°F (200°C) for just a few min until golden brown. Store in the fridge.

How to serve this Recipe for Pineapple Pie

This tart can be served while it’s still warm (I actually prefer it this way!) or chilled. Garnish with a mint leaf to add a bit of freshness to this sweet dish.

Storing this Easy Pineapple Pie Recipe

Store in the fridge for up to 3 days in a container. I love these pie storage containers on Amazon.

More Delicious Pie and Tart Recipes on Perry's Plate

Psst.. all of these can be made gluten free!

• Caramel Chocolate Tart
• Gluten Free Chocolate Silk Pie
• Cranberry Curd Tart
• GF Pumpkin Pie
• Berry Hand Pies
• Keto Frozen Key Lime Mini PiesSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grandma Inez’s Easy Pineapple Pie

Yield: 1 pie

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

My favorite pie in all of the universe. Think lemon meringue, but with pineapple instead!

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Ingredients

For the pie:

Toggle ingredient group

• ¾ cup sugar
• ¼ cup butter (4 T.)
• 2 egg yolks (save whites for meringue)
• ⅓ cup cornstarch or potato starch
• ½ teaspoon vanilla
• 1 8-ounce can of crushed pineapple
• ½ cup + 2 Tablespoons water
• 1 pre-baked pie crust shell

For the meringue:

Toggle ingredient group

• 2 egg whites
• ⅛ teaspoon salt
• ¼ teaspoon cream of tartar
• ¼ cup sugar
• 1 teaspoon vanilla

Instructions

1. To prepare the pie: Cream sugar, butter, and egg yolks in a medium saucepan with a hand-held electric mixer.
2. Blend in cornstarch and vanilla. Add water and crushed pineapple with its juice; blend once more.
3. Transfer saucepan to the stove and cook over med heat, stirring constantly until thick. This should take about 5-10 min. Pour into 9’ baked pie crust.
4. To prepare the meringue: Whip egg whites until they begin to get foamy.
5. Add remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy.
6. Place meringue over cooled pie. Brown in the oven at 400 degrees F for just a few min. Store covered in the fridge.

Notes

Use my Gluten Free Pie Crust Recipe to make this gluten free!

Nutrition Information

Yield 6 Serving Size ⅙th
Amount Per Serving Calories 439Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 82mgSodium 247mgCarbohydrates 68gFiber 2gSugar 40gProtein 5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grandma Inez’s Easy Pineapple Pie Recipe appeared first on Perry's Plate.

I wonder if anyone will even read my little intro with that gorgeous tart staring at you up there. That's kind of how Karly rolls. The things she posts over at Buns in My Oven either make the world stop around me or knock me out of my chair. And she makes me laugh. I like her a lot, even if she doesn't dig my attempts at stuffing every recipe with as many vegetables as possible. Opposites surely attract. :)
*****
I'm so happy/scared/excited/nervous to be guest posting on Natalie's gorgeous blog today! I've loved Natalie for a long time. I even threatened to kiss her once. True story. Don't tell my husband.

Anyway, Natalie's instructions to me were to share a recipe that was made from scratch to fit with the theme of her blog. She said it didn't have to be super healthy, though.

Well.

Thank goodness for that. You see, Natalie is kind of the yin to my yang. She cooks and eats vegetables. She even manages to make them delicious. I think she's magic. I bake and eat all manner of sweets and treats. I also cook things that are full of heavy cream, butter, and bacon. Oh, and cheese. Don't forget the cheese.

So, homemade I can do. Healthy? I'd rather not. It's just not how I roll.

That's why I whipped up this decadent chocolate tart. Then, because I do actually like fruit, I topped it with raspberries. Strawberries would be great here as well, but I loved the tart bite of the raspberries against the rich chocolate.

I took this tart to my mama's house for Sunday dinner and everyone gushed over how gorgeous it was. I was proud. Seriously, this was so simple to make, but it looks difficult, fancy, and time consuming. I like food that makes me look like a super star.

I honestly am not sure how to even describe the flavor here. It's just out of this world. The tart dough is sweet, almost like a sugar cookie. It was beyond easy to make (even for me, the baker who can't make pie dough to save her life) and the flavor perfectly complimented the semi-sweet chocolate filling.

Now, about that chocolate filling. It's just two ingredients. Chocolate and heavy cream. Pretty sure it doesn't get simpler or tastier than that.

Enjoy! And, thanks Natalie for letting me take over your blog for the day!

Chocolate & Raspberry Tart

Yield: Serves 8

This decadent chocolate tart is easy to make and makes such an impressive dessert topped with berries! The crust can even be made ahead for even quick prep the day you serve it.

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Ingredients

• For the crust:
• ½ cup unsalted butter, at room temperature
• ¼ cup sugar
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 1 egg yolk
• For the filling:
• 12 ounces semi-sweet chocolate chips
• 1 ¼ cups heavy whipping cream
• 1 cup raspberries or strawberries, for topping

Instructions

1. To make the crust: In the bowl of your stand mixer, cream together the butter, sugar, and salt with the paddle attachment. Scrape the sides and bottom of the bowl when the mixture becomes light and pale. Continue mixing for another 30 seconds.
2. Add the flour and beat on low speed for 30 seconds. The mixture should look like wet sand. Add the egg yolk and continue to mix on low speed for about 30 seconds or until the dough comes together.
3. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. (The dough can also be stored in the fridge for 5 days or in the freezer for 2 weeks.)
4. Remove the dough from the refrigerator and let soften at room temperature for 30 minutes. Use a rolling pin to bang and flatten the dough into a disk about ½ inch thick. Flour the work surface and sprinkle the dough disk with a little flour. Roll the dough into a circle about 10-11 inches in diameter and about ¼ inch thick. Make sure the work surface is well floured so the dough doesn't stick.
5. Roll the dough circle around the rolling pin and then uncurl it on top of the 10 inch tart pan. Press the dough into the bottom and sides of the tart pan. Trim the edge of the dough to be even with the tart pan. If the dough tears or has holes, just use your fingers to press it all back together. Use any scraps to patch or fill in the dough as needed.
6. Refrigerate the pastry shell for at least 30 minutes to allow the gluten to relax so it doesn't shrink in the oven.
7. Preheat the oven to 350 degrees. Place a sheet of foil or parchment paper on top of the tart shell and fill that with pie weights, beans, or rice to keep the dough from poofing up in the oven.
8. Bake for 20 minutes and then remove the foil and pie weights. Use a fork to poke holes in the bottom of the dough in a few places. Bake for 10 more minutes or until golden brown. Let cool to room temperature on a wire rack.
9. To make the filling: Bring the heavy cream to a simmer in a small sauce pan. Place the chocolate chips in a medium bowl and pour the hot cream over them. Whisk to combine.
10. Pour the chocolate into the tart shell and let cool to room temperature on the counter about 2 hours. Place the berries in a decorative pattern (or just toss them on top) and refrigerate for at least 1 hour before serving.

Notes

Recipe by Karly Campbell from Buns In My Oven

The post Meet Karly! + Chocolate & Raspberry Tart appeared first on Perry's Plate.

This is the BEST Gluten Free Pie Crust

My grandma is an expert pie maker and her easy, forgiving recipe was a perfect jumping off point to make a gluten free pie crust that doesn’t make you want to stab your eyes out. AND tastes good.

Gluten Free Crust Recipe Ingredients

• Gluten-free flour blend - I like mixing up brown rice flour, potato starch and tapioca flour/starch. Mix thoroughly and store the remaining flour blend in an airtight container at room temperature. Use 1:1 in any recipe that calls for all-purpose flour.
• Sea salt
• Cold butter or vegan butter - I like the taste of Kerrygold grass-fed butter and for a dairy-free version, I liked Earth Balance vegan butter sticks
• Egg

And that reminds me — yes, I use cold butter. You can probably use palm shortening for a dairy free option, but I make no promises about the outcome. I use Kerrygold grass-fed butter because it tastes amazing. And because, butter.

Best Gluten Free Flour for GF Pie Crust

The flour I used is an adapted version of the King Arthur Gluten-Free Brown Rice Flour Blend Recipe.

IMPORTANT NOTE: If you try this recipe with other gluten free flour blends, I can't guarantee it will turn out well. Also, this recipe will not work with almond flour, cassava flour, or coconut flour.

Since the website with the recipe isn’t online anymore, here’s the recipe:

King Arthur Flour Blend for this Gluten Free Pie Crust Recipe

• 3 cups brown rice flour
• 1 cup potato starch
• ½ cup tapioca flour/starch

I’ve been using this gluten-free flour mixture a lot lately, and it’s my current favorite. The ingredients are all easy to find, especially if you have a grocery store with a bulk section.

(If you are baking for someone with severe gluten allergies, then bulk bins aren’t a great idea because the risk of cross-contamination is higher.)

How to make Gluten-Free Pie Crust

 While you could use a pastry blender, pastry cutter, or a couple forks, I highly recommend using a food processor!

1.Just toss that flour and salt into the work bowl, give it a buzz, and then drop pieces of butter in and pulse it up.

Leave some larger chunks of butter in there and don't blend it too much.

2.Here’s the important part. Have a big glass of ice water ready, and measure out ¼ cup of the water. Break an egg into it and beat it with a fork.

Ice water is super important here. Keeping that butter chilled as long as possible is important no matter what pie crust recipe you’re using.

3.Then pour it into the dry ingredients and pulse some more.

4.Keep pulsing. It’ll start to get chunkier and form pea sized clumps.

And chunkier…

Until the dough starts to gather to one side of the processor in a big clump.

How to Roll Out Gluten Free Pie Dough

Empty the dough out onto a floured surface, split it in half, and shape it into two disks.

Cover them with plastic wrap and chill for about 30-40 minutes. You want the dough to be cool to the touch, but not hard.

Now we move to my countertop with the ugly sand-colored formica. Sigh.

Flour the surface and use a rolling pin to gently roll out the dough. Move from the center of the dough out toward the sides in all directions. You'll want to work quickly, too, because as the dough warms up to room temperature it'll be more difficult to work with.

If you happen to have a pastry scraper you’re in good shape. You can also use a metal spatula.

TIP: Laying a piece of parchment paper or plastic wrap on the counter makes it much easier to transfer the rolled dough to a pie plate.

I like using glass pie plates because you can invert it on the rolled out pie crust dough and see exactly how much you need to roll out your dough.

Slide it around the edges of the crust to release it from the counter and then gently transfer it to a pie plate.

Boom.

Sometimes it will tear a little, but just pinch it back together.

Trim the edges if there’s more than ½ inch hanging off the plate and then tuck the edges under to clean it up.

I like to crimp the edges with my knuckle because Grandma always crimps hers, and I think it looks prettier than using a fork around the edges which also flattens it and make it burn more easily.

Gluten Free Pie Crust Recipe for Single or Double Crust Pies

Did I mention this recipe makes a double-crust pie? Or two single-crust pies.

At this point you can add your pie filling to the bottom crust and bake it like normal! Or use it to make a double crust pie.

How to Blind Bake or Pre-Bake a Gluten-Free Pie Crust

If you’re going to pre-bake it, prick the bottom of the crust with a fork so it doesn’t bubble, cover with parchment or foil and add some pie weights or dry beans. Then toss it in a 400 degree oven until golden brown — maybe 15-20 minutes.

Remove the foil halfway through baking to get it a nice light golden color. 

I don’t have pie beads, weights, or dry beans so I just lightly press foil onto the crust and cover the edges.

Ready to be filled!

How to store Gluten Free Pie Crust Dough

If you'd rather make your pie crust ahead of time, here are a few ways you can freeze it:

1. How to freeze Raw & Unrolled Gluten Free Pie Dough

The step where you form the dough into a slightly flattened disk? Instead of putting it in the fridge, wrap it again with some foil and stick it in a freezer bag. You can fit several crusts in a gallon bag, so this way saves a lot of space. Lasts a couple months in the freezer.

TO USE: Let it thaw for several hours -- the last couple of hours can be room temperature. It should be somewhat chilled when you roll it out.

2. How to freeze raw & rolled out gluten free pie crust

This option works whether you plan to pre-bake your crusts or not. Roll it out and form it in a freezer-safe pie plate. Cover the whole thing with plastic wrap and a layer of foil and then freeze. I wouldn't leave this in the refrigerator for more than a week because it has a higher chance of drying out since it's already rolled out.

TO USE: Thaw it out (but at least keep it chilled -- room temperature is like death to a pie crust) and either pre-bake it or fill it and then bake. This probably goes without saying, but DON'T put frozen Pyrex dishes in a hot oven unless you plan on making a broken glass/pie dough mosaic art piece.

3. How to store baked gluten-free pie crust

Wait until the crust cools, wrap it in plastic wrap and foil and freeze for up to a week. Honestly, I probably wouldn't do this unless I was REALLY pressed for time for Thanksgiving pie making on the actual holiday because the pie crust could dry out really easily and you may run the risk of breaking it while trying to wrap it.

TO USE: Let it thaw somewhat so it isn't icy when you add your filling.

Here are a few recipes on my site that use this delicious Gluten-Free Pie Crust recipe!

How to use this GF Pie Crust Recipe

Grandma Inez's Pineapple Pie is at the top of this list. It's my favorite pie in the whole world. If you've never had it, it's like a pineapple version of lemon meringue.

Cleaned-up Chocolate Silk Pie was mentioned above. It's a rich, decadent chocolate silk pie that's naturally sweetened and the only dairy is grass-fed butter!

Gluten-Free Berry Hand Pies use my Easy Berry Sauce to make the cutest hand-held pies! The Easy Berry Sauce can also be used as a mixed berry pie filling (see recipe notes)

I filled one with this Cleaned-Up Chocolate Silk. You may want to get in on this. It's a naturally sweetened chocolate silk pie and the only dairy is grass-fed butter. It's rich and decadent and delicious.

Obviously this recipe works beautifully for sweet pies This gluten free pie crust works well for savory pies, too! It makes a delicious top crust for a chicken pot pie.

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Frequently Asked Questions

Best Gluten-Free Pie Crust Recipe

Yield: 2 crusts

Prep Time: 15 minutes

Total Time: 15 minutes

This is the best gluten-free pie crust I've ever eaten. It's also fairly easy to work with. Just be sure you use the gluten-free flour blend I recommend in the notes!

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Ingredients

• 2 cups gluten-free flour blend (recipe in Notes)
• ½ teaspoon sea salt
• 12 Tablespoons cold butter (grass-fed, if possible)
• 1 egg

Instructions

1. Fill a tall glass with ice water and set it aside.
2. Combine the flour and salt in the work bowl of a food processor. Pulse to combine.
3. Cut the butter into ½-inch pieces, and add them to the food processor 2-3 pieces of the time and pulse a few times in between additions. The mixture should resemble coarse damp sand. Don't overmix it.
4. Measure out ¼ cup of the ice water into a small bowl. Crack the egg into the water and beat it with a fork.
5. Pour the egg mixture into the processor slowly while pulsing. Continue to pulse the crust until it gradually thickens and gathers to one side of the mixing bowl.
6. Transfer the dough to the countertop and gather it into one ball. Cut it in half and form each half into a disk. Cover the disks with plastic wrap and chill for 45-60 min (or put it in the freezer for 20 minutes).
7. Place the chilled disk on a floured surface and gentle roll it out working from the middle outward. If the crust cracks, just pinch it back together. Roll it out to the desired size -- I like to turn the pie plate I'm using upside down to make sure the crust is big enough.
8. Using a pastry scraper or a metal spatula, loosen the edges and work your way into the center to release it from the work surface. Transfer it to a pie plate.
9. If there is any crust that hangs over the edge of the plate more than about ½-inch, trim it off. Tuck the edges under and crimp them if you want.
10. At this point you can fill the crust and bake it. If you want to pre-bake it, prick the base of the crust with a fork and press a piece of foil over the crust, covering the edges.
11. Bake the crust at 425 degrees F for 12 minutes. Remove the foil and continue to bake for another 6-8 minutes until the crust is baked through, but not too browned.

Notes

Recommended Gluten-Free Flour Blend:

3 cups brown rice flour, 1 cup potato starch, ½ cup tapioca flour/starch. Mix thoroughly and store the remaining flour blend in an airtight container at room temperature. Use 1:1 in any recipe that calls for all-purpose flour. Works especially well for pancakes, waffles, and crepes.

• If you don't have a food processor, you can use a pastry blender or a couple of forks to cut the butter into the flour and make the dough.

• You can store the dough disks and the pre-baked crusts in the fridge, covered, for up to a week.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 46mgSodium 186mgCarbohydrates 16gFiber 1gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Gluten Free Pie Crust Recipe appeared first on Perry's Plate.

Oh, this pie. It's like a fluffy, fudgy plate of heaven.

What do I mean by "cleaned-up" chocolate silk pie? Well, for starters it's gluten-free. I used my Perfect Gluten-Free Pie Crust for this, and I swear, it's a match made in heaven. (More on that later.)

Also, it's naturally sweetened. I used coconut sugar in the filling and a little stevia in the coconut cream. I was afraid it would be a grainy mess, but it's actually smooth like buttah.

Speaking of buttah... It has buttah. Grass-fed buttah.

(Ok, I'll stop saying buttah. It's so fun though!) (You said it out loud, didn't you?)

I really wanted to make this pie completely dairy-free, and maybe I'll tinker with it later on, but for now it's not. We actually do OK with small amounts of dairy (mostly butter, cheese, and plain yogurt), so it's not something we have to avoid. Except for the baby, but he's allergic to a ton of things right now -- I'm hoping he grows out of all of it.

That was a really long explanation that yes, it has butter, but that's the only dairy in the pie. And use grass-fed butter (like Kerrygold!) because it tastes amazing, and it comes from healthy cows.

So, yes "Cleaned up." Not paleo, but gluten-free and naturally sweetened. Sweets are sweets though, and I'm not claiming this pie is healthy, but it's probably a couple steps up from a regular chocolate silk pie. And your gluten-intolerant friends will thank you.

You might notice in the recipe that it uses raw eggs. This is what makes the texture so fluffy and smooth without using cream, and because I've never been one to avoid eating raw cookie dough (like, for my entire life) and we buy high-quality eggs, it's not a problem for me.

If it still makes you nervous, use pastured eggs.

Also, I highly recommend using a stand mixer for this. It whips for a long time, and you'll be standing with a hand mixer for like, a half hour, to get the texture you need. And even then it might not quite be right.

Gorgeous, right? I've grown to love coconut cream, much to the chagrin of my kids. I'm still convincing them that it's an acceptable substitute for real whipped cream.

I have the baby convinced, but he's allergic to dairy anyway, and he loves everything I give him.

I had a few pomegranate arils in a bowl leftover from breakfast, and I'm so glad I sprinkled them on top! This isn't really a holiday-specific pie, but those little jewels add some Christmas twinkle.

After chilling for a couple of hours it firms up and slices beautifully.

And can I brag about this crust for a minute? This pie sat overnight in the fridge and look how flaky it still is! The bottom is just as flaky, too. And look at those layers!

Seriously, whip one of these up for the holidays!

(It's rich though, so pace yourself. I realized this after I wolfed two slices and later felt like a pile of rocks was sitting in my stomach. #worthit)

If you like the filling in this recipe, try my Caramel Chocolate Tart! I reworked the filling recipe into a creamy chocolate tart in a pretzel crust drizzled with sea salt caramel. You'll love it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cleaned-Up Chocolate Silk Pie

Yield: 8 servings

Prep Time: 20 minutes

Additional Time: 1 hour 40 minutes

Total Time: 2 hours

Here's a cleaned-up version of a chocolate silk pie -- naturally sweetened atop a gluten-free crust.

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Ingredients

Toggle ingredient group

• 4 ounces high-quality unsweetened baking chocolate
• 8 ounces (2 sticks) of grass-fed butter, softened
• 1 ½ cups coconut sugar
• 1 teaspoon vanilla extract
• 4 high-quality, fresh eggs
• 1 8 or 9" pre-baked Perfect Gluten-Free Pie Crust
• 1 ½ cups coconut cream (see note)
• 3-4 drops vanilla stevia or 1 Tablespoon pure maple syrup
• Pomegranate arils and cocoa powder, for garnish (optional)

Instructions

1. Melt the chocolate using a microwave (30-second intervals) or a heat-safe bowl resting in a pot with 1-inch of water in the pot -- over medium-high heat.
2. Allow the chocolate to completely cool. Remove the bowl from the pot if using that method. It's really important that the chocolate is pourable, but room temperature.
3. Meanwhile, add the butter and coconut sugar to the bowl of a stand mixer fixed with the whisk attachment. (You can use a hand mixer, but you may not get the same results.) Whip the butter and sugar on medium-high speed for at least 3-4 minutes until it has lightened several shades of brown and is somewhat fluffy. Don't worry if the mixture is still grainy -- it'll all work out in the end.
4. Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip.
5. Add the eggs, one at a time, whipping for 5 minutes in between each addition. When you're done the mixture will no longer be grainy and it will resemble fluffy chocolate pudding.
6. Transfer the filling to the pre-baked crust. Smooth it out.
7. Transfer the hardened coconut cream to a bowl. Whisk well, to loosen it up. Add the stevia or maple syrup and whisk to combine. Use the cream immediately or cover and chill later. If it seems too runny, put it in the fridge for 10-15 minutes and it will firm up.
8. At this point you can add the coconut cream before chilling. Or you can wait and add it later, immediately before serving. The coconut cream will harden somewhat after being chilled.
9. Garnish the pie with a dusting of cocoa powder and pomegranate arils.

Notes

Nat's Notes:

1. You can either buy coconut cream or gather it from 2-3 cans of coconut milk. Either way you'll need to chill the cans of cream/milk for several hours to harden the cream and allow it to separate from the clear-ish liquid. Turn the can upside down when you open it, drain out the liquid (save it for smoothies!) and then scrape out the hardened coconut. If you use coconut milk you'll get about ⅓ cup of coconut cream per can, depending on the creaminess of your coconut milk.

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This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Decadent Chocolate Silk Pie (Gluten-Free & Naturally Sweetened) appeared first on Perry's Plate.

Remember when I convinced you to buy a tart pan to make a Cranberry Curd Tart last year? Pull it out again because I've got another tart that will make your head spin. In the very best way.

The filling in this tart is so silky smooth and fluffy. It takes a few minutes whipping in a stand mixer, but the extra whipping will be well worth your time. You can have this tart prepped for the fridge in under an hour and you can make it a a few days ahead of time!

This Chocolate Mousse Tart makes any day a special one!

Are you a sucker for salty-sweet desserts like me? Give me all the chocolate covered pretzels and sea salt caramel ice cream.This chocolate tart combines everything I love about those flavors into one dessert.

One of the best things about this dessert is that it can EASILY be made gluten free. Just swap out those pretzels for gluten free and use a little 1:1 GF flour in the crust and BOOM. You're on your way.

What you'll need for this Caramel Chocolate Tart

• Salty Pretzel Crust (see below)
• Chocolate Mousse Filling (see below)
• Extra pretzels and mini chocolate chips (optional, for garnish)
• Sea Salt Caramel Sauce
• Sea Salt Flakes - I highly recommend using Maldon Sea Salt Flakes. I also use these in my Everything Bagel Seasoning so I always have some on hand. They're delicate and delicious and are a subtle boost of salty flavor.

Chocolate Tart Crust

• Pretzels - Any plain pretzels will do of any shape. Just don't get flavored ones (obviously). Gluten free pretzels work just as well as regular ones, too.
• Butter
• Flour - All-purpose or a 1:1 GF blend will do here. I used King Arthur gluten free flour.

Chocolate Tart Filling

• Unsweetened baking chocolate - I like Ghirardelli 100% cacao bars or Bakers unsweetened baking chocolate.
• Butter - There's quite a bit in this recipe - both in the crust and in the filling. We're not on the low-fat train with this.
• Coconut Sugar - You can also use brown sugar here, but I like the caramely flavor of coconut sugar in this recipe.
• Vanilla extract
• Eggs - You might notice that I use raw eggs in this recipe. If that freaks you out, use pasteurized eggs. There's a quick tutorial in this recipe post if you want to pasteurize your own eggs!
• Heavy cream

Salted Caramel topping

Trader Joe's Fleur de Sel Caramel Sauce is my favorite but feel free to use whatever you can find. Or make your own naturally sweetened caramel sauce with this recipe: Paleo Caramel Sauce.

How to make a Chocolate Caramel Tart

1. Crush the pretzels, mix with melted butter, flour, and a little water and press it into a tart pan. Bake for 8 min.
2. Meanwhile make the filling by whipping the sugar and butter. Add the melted and cooled unsweetened chocolate and vanilla. Keep whipping.
3. Add the eggs, whipping for a few minutes between each addition.
4. Whip the cream and fold it into the chocolate mixture.
5. Transfer the chocolate filling to the baked and cooled pretzel crust. Cover and chill for 2 hours.
6. Top with extra pretzels, sea salt flakes, sea salt caramel sauce, and some mini chocolate chips. (optional, but cute)

Tips for making this Chocolate Tart Recipe

• Make sure the pretzels are crushed really, really finely. It'll make it easier for it to stick together when you cut into the tart.
• Temperature is important during different times in this recipe. Make sure the chocolate is cooled to room temp or else your butter will melt and it will affect the texture of the mousse. Also, make sure the crust is cooled before you add the filling or it will melt.
• There's a lot of whipping in this recipe. Make sure to whip everything as stated in the recipe for the fluffiest mousse!
• Chilling the tart will help it cut more easily when you serve it.

Salted Caramel Chocolate Tart variations

Use a different pan: If you don't have a tart pan, you can use a 9-inch shallow pie plate or a 8/9-in springform pan. The crust won't reach the top of those pans, but that's OK because the tart itself is supposed to be rather short.

Make individual tarts: Use 6 or 8 ounce ramekins to make individual desserts. I haven't tried that with this recipe, but I estimate you could get 5-6 mini tarts out of the crust and filling.

Top with fruit: If chocolate + fruit is more your thing, skip the toppings listed in the recipe and pile a bunch of fresh berries on this tart! Raspberries would be especially delicious.

Make a S'More Tart! You can also use a pre-made graham cracker pie crust and top it with some toasted marshmallow fluff to make a s'more situation.

Storing leftover Caramel Chocolate Tart

This tart is kinda rich so I imagine you'll have some leftover unless you're feeding a bunch of people.

Store any leftovers, covered, in the fridge for up to 7 days for best flavor.

Chocolate Mousse Tart FAQs

More Easy Tarts and Pies on Perry's Plate

If you like this chocolate tart recipe, try one of these other recipes!

Cranberry Curd Tart - A showstopping, fuchsia-hued tart that combines cranberry curd and sweet orange for a perfect holiday dessert.

Pineapple Pie - Think lemon meringue, but pineapple. My favorite cold pie, hands down.

Gluten-Free Pumpkin Pie - Mine is infused with maple and chai spices!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chocolate Mousse Tart

Yield: 8 slices

Prep Time: 45 minutes

Cook Time: 8 minutes

Additional Time: 2 hours

Total Time: 2 hours 53 minutes

The silky chocolate mousse nestled in a salty pretzel crust and drizzled with salted caramel sauce combines for the best salty-sweet dessert you've ever had!

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Ingredients

For the Crust:

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• 4 cups pretzels (twisted are easier to measure than sticks)
• 6 Tablespoons melted butter
• 3 Tablespoons flour (all-purpose or GF 1:1)

For the Filling:

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• 2 ounces unsweetened baking chocolate
• 8 Tablespoons softened butter
• ¾ cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 2 eggs (pasteurized if you prefer)
• ½ cup heavy cream

For the Topping:

Toggle ingredient group

• Extra broken pretzels
• 3 Tablespoons sea salt caramel sauce
• Pinch of sea salt flakes
• Sprinkle of mini chocolate chips (optional, but cute)

Instructions

1. Preheat oven to 400F. Place an 9-inch tart pan on a large cookie sheet.
2. Put the pretzels in the work bowl of a food processor and process until they're as finely chopped as you can get them. (Alternately you can put them in a zip top bag and use a rolling pin to crush them.)
3. Add the 6 Tablespoons melted butter, flour, and 2 Tablespoons of water to the bowl and pulse until well blended. Mixture should be crumbly, but If you pinch, it should stick together. Add another Tablespoon of water if it seems dry.
4. Transfer the pretzel mixture to the tart pan and press it to cover the entire bottom and up all of the sides as evenly as you can.
5. Bake for 8 minutes. Set aside to cool. (Can be done a day ahead.)
6. Start the filling by breaking the chocolate into smaller pieces and microwaving it in a small bowl for 15-second increments, stirring after each one, until the chocolate is completely melted. Set aside to cool. It should be room temperature when you use it.
7. Put the softened 8 Tablespoons of butter into the work bowl of a stand mixer (fitted with the whisk attachment) along with the coconut sugar. Whip the butter and sugar for 3-4 minutes until it has lightened several shades. (Don't worry if it's grainy -- it'll all work out in the end.)
8. Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip.
9. Add the eggs, one at a time, whipping for 5 minutes in between each addition. When you're done the mixture won't be grainy and it will resemble fluffy chocolate pudding.
10. Whip the heavy cream until soft peaks form. Fold it into the chocolate filling.
11. Transfer the filling to the cooled pretzel crust and smooth it out.
12. Cover with plastic wrap and chill for at least 2 hours in the fridge to firm it up. It'll be easier to cut this way.
13. When you're ready to serve it, sprinkle on some extra pretzels, a bit of sea salt flakes, some mini chocoalte chips (if you want), and a generous drizzle of sea salt caramel. Store refrigerated for up to 7 days for best flavor.

Notes

1. I have made this with both gluten free and regular pretzels and flour and it works beautifully both ways.
2. If you're using the last of a bag of pretzels, make sure you don't pour the excess salt at the bottom of the bag into the crust or you'll be bummed later.
3. If you don't have access to a tart pan you can use an 8-in springform pan or an 8-in shallow pie dish. It will turn out thinner than a traditional pie, but still delicious.
4. Also, sorry for all the of the dishes dirtied in this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  RICHSC-PAN Tart Pan, 9 Inch Tart Pans, Non-Stick Removable Loose Bottom
• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 1.5 lbs,24 Ounce
• 
  Maldon Salt Company, Sea Salt Flakes, 8.5 Ounce (240 gram box)
• 
  King Arthur Measure for Measure Gluten-Free Flour

Nutrition Information

Yield 8 Serving Size ⅛
Amount Per Serving Calories 600Total Fat 38gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 12gCholesterol 117mgSodium 2953mgCarbohydrates 63gFiber 4gSugar 34gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Caramel Chocolate Tart appeared first on Perry's Plate.

This Maple Chai GF Pumpkin Pie is a delicious twist on a classic

Besides being creamy, perfectly spiced, and super delicious, I made some tweaks to a classic pumpkin pie that I know you're going to love. If you'd like to un-tweak this recipe while still creating a delicious gluten free pumpkin pie, I added some substitutions in the ingredient section below.

1. Chai Spice. My Homemade Chai Spice gives this pumpkin pie a little more mystery. It's Pumpkin Pie Spice's exotic cousin.
2. Naturally sweetened with maple. I really wanted the maple flavor to shine so I used a combination of pure maple syrup, maple sugar, and a little maple extract. I buy maple sugar on Amazon.
3. Coconut milk. I really love coconut milk in this pie. There isn't a pronounced coconut flavor in this pie, but it does give it a little something extra.

Gluten Free Pumpkin Pie Ingredients

GF Pumpkin Pie Substitutions

• Gluten Free Pie Crust - If you have a store-bought one you prefer, use that one! If you need a recipe, here's mine: Gluten Free Pie Crust.
• Pumpkin Puree - Not pumpkin pie filling.
• Full-Fat Coconut Milk - Avoid using fat-free or the pie's texture and creaminess will be affected. This makes the filling dairy free! If you use a GF/DF pie crust then the whole thing will be gluten and dairy free.
• Eggs
• Pure Maple Syrup - Don't use pancake syrup.
• Maple Sugar - You can use another natural granulated sugar or regular white cane sugar if you're not concerned with it being naturally sweetened.
• Homemade Chai Spice - I know, I know. Hear me out. Pumpkin pie spice would be 100% fabulous in this recipe (I know, because I used it once. It's delicious.) Give it a try and let me know what you think.
• Salt
• Maple Extract - It's actually tricky to find maple extract that isn't artificial. (If that's what you have and all you can find -- use it! Some people prefer not to use them.) Here's the Maple Extract on Amazon that I use that isn't artificial.

How to make Pumpkin Pie Gluten Free

1. Place your gluten free pie crust dough in an 8-9 inch pie plate. Flute the edges with your fingers or use a fork to crimp the edges.
2. Put the rest of the ingredients into a bowl and whisk them up really well.
3. Pour the filling into the pie plate and smooth out the top if needed.
4. Bake at 400F degrees for 70-80 minutes.
5. Let the pie rest for 10-15 minutes before slicing. If you prefer it cold, let it come to room temperature then chill for a couple of hours.
6. Top with whipped cream (if you want) and serve!

How long to bake Pumpkin Pie

A pumpkin pie baked in an 8-9 inch pie plate will take about 70-80 minutes. It's not a quick baking pie -- that custard filling takes time!

How to tell if Pumpkin Pie is done

If you take a hot pad and nudge the pie plate the pie filling should wiggle slightly, but not look like it's still liquid, if that makes sense.
You can also insert a butter knife into the center and it should come out clean.

Tips for making the Best Gluten Free Pumpkin Pie

• Use the recommended ingredients listed above or the substitutions listed above. If you have a question about an ingredient substitution, leave a comment below or send me an email through my contact form and I can help advise.
• Don't prepare this pumpkin pie ahead of time and bake later. You may prep the pie crust in the pie plate, cover with plastic wrap, and refrigerate until ready to fill. The filling comes together really quickly, so you don't need to do this ahead of time.
• Make sure your Chai Spice or Pumpkin Pie Spice is fresh! If you are using the same jar of pumpkin pie spice you bought in 2004, it's time to replace it. Ground spices lose their potency after several months.
• If you decide to use my Gluten Free Pie Crust, please please use the recommended flour blend. I can't guarantee other gluten free flour blends will work with that recipe. The ingredients for that blend are easy to find and if you do a lot of gluten free baking you probably already have them.

What to do with leftover Pumpkin Pie Filling

I don't anticipate you having leftover pumpkin pie filling unless your pie plate on the small or shallow side.

IF you do, however, just grease a few muffin tin molds and pour the filling into those. Bake at 400F degrees for about 15-20 minutes or until the filling is no longer liquid and a knife inserted into the center comes out clean. You'll have some tasty Crustless Pumpkin Pie Cups! Similar to these Instant Pot Crustless Pumpkin Pie Cups.

Storing leftover GF Pumpkin Pie

Chill, covered with plastic wrap or a lidded container.

How long does Pumpkin Pie last unrefrigerated?

You can leave a baked pumpkin pie out at room temperature for a couple of hours. After that it's probably a good idea to put it in the fridge.

How long does Pumpkin Pie last in the fridge?

Store your pumpkin pie, covered, in the fridge for up to 5 days for best results.

How to freeze Pumpkin Pie

Freeze, wrapping the pie plate well with plastic wrap and a layer of aluminum foil, for up to 4 months.

More Pumpkin Recipes on Perry's Plate

If you like this recipe, try one of my other pumpkin recipes!

Gluten Free Pumpkin Chocolate Chip Cookies

Crustless Pumpkin Pie Cups for Instant Pot

Pumpkin Cheesecake Swirl Brownies

Cooking Pumpkin or Squash in an Instant Pot

If you like this recipe, try my Caramel Chocolate Tart or Cranberry Curd Tart! Either would make a beautiful (also gluten free) addition to any holiday spread.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Maple Chai Pumpkin Pie (Gluten Free)

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Print

Ingredients

• 1 gluten free pie crust (uncooked)
• 1 15-oz can pumpkin puree
• 1 13-oz can full fat coconut milk
• 2 eggs
• ½ cup pure maple syrup
• ¼ cup maple sugar (see note)
• 2 teaspoons Homemade Chai Spice (see note)
• 1 teaspoon maple extract
• ½ teaspoon sea salt
• Sweetened Whipped Cream (for serving)

Instructions

1. Preheat oven to 400F. Make sure your pie crust dough has been placed in an 8-9 inch pie plate with the edges fluted using your fingers or crimped using a fork.
2. In a medium bowl whisk together these recipe ingredients: pumpkin puree, coconut milk, eggs, maple syrup, maple sugar, chai spice, maple extract, and salt. Whisk well to ensure there are no lumps, especially if your coconut milk has firmed up from being cool.
3. Pour the pumpkin mixture into the prepared pie plate.
4. Place the pie plate on a sheet pan (sometimes pumpkin pie can splatter a bit and it will keep your oven a little cleaner) and place it in the oven on a middle rack.
5. Cook for about 70-80 minutes, until a knife inserted into the center comes out clean. If you push the plate a little with a hot pad it should wiggle slightly in the middle and not as if its still liquid.
6. Allow the pie to cool. For best flavor, cut when the pie has reached room temperature or has been chilled for a few hours. (My kids like it better cold.)
7. Serve with sweetened whipped cream.

Notes

1. If you have a gluten free pie crust recipe or brand that you like, feel free to use it here! Just make sure it's uncooked when you put the filling in it. Here's my recipe if you need it: Gluten Free Pie Crust.
2. I love Homemade Chai Spice in this recipe (it's not hard to make!) since it gives the pie a slightly different flavor, but if you'd rather use pumpkin pie spice, that's fine too. I have a recipe for it and the ingredients in pumpkin pie spice are simple.
3. I used maple sugar in this recipe to boost the maple flavor. It works really well here, but you can use coconut sugar or a low-carb granulated sweetener if you'd rather not use white sugar. (Regular granulated white sugar also works, too!)
4. Sweetened whipped cream is easy to make -- just put 2 cups of chilled heavy cream in a bowl with 2-3 Tablespoons maple syrup and whip until thick and creamy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nova Maple Sugar - Pure Grade-A Maple Sugar (24 Ounces)

Nutrition Information

Yield 6 Serving Size 1 slice
Amount Per Serving Calories 393Total Fat 22gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 335mgCarbohydrates 46gFiber 3gSugar 25gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Maple Chai GF Pumpkin Pie Recipe appeared first on Perry's Plate.