BEST Chocolate Chip Pie and Flaky Pie Crust - Gluten & Dairy Free
- Melissa Moore
- Mar 24
- 1 min read
I love having a great dessert that is delicious, homemade and easy to take to a dinner party. This chocolate chip pie with a homemade crust is that dessert. The crust was the hardest part to get right. Trying to make a gluten and dairy free crust that is light and flaky was a challenge and a key to this pie. It's the combination of all the ingredients that turn out a pie crust that rivals the gluten full recipes out there. What I will say though is that this pie crust is sticky and I wish I'd used gloves, so don't make my mistake!
This pie is a staple in the midwest and south. You might hear it called Tollhouse pie, but in our Indiana house it was just a chocolate chip pie. It's not a cookie and not a pie, but a great hybrid of all the things you love about both. Served warm and with a scoop of ice cream and you'll taste the magic. My husband loves it cold the next morning with coffee - your choice.
Enjoy this dessert, take it to a dinner party or just serve it to your family. Send me any questions that you may have and let me know how you like it. xox Melissa
1
Pie Crust
GF and DF pie crust is sticky! Wear gloves when mixing in egg white and water to the cut-in butter and sugar mixture. Add more water slowly if dough feels too dry. Start with 1 TB water and slowly add in second. Form ball, wrap in plastic wrap and put in refrigerator for up to an hour. Too long and it will dry out. Double for two pie crusts.
2
Make sure butter is cooled before adding!
Melt butter first - let cool. If butter is too hot it will melt the chocolate chips in the batter.
3
Serve with DF Ice Cream or Whipped Topping
Serve pie warm with cool ice cream or whipped topping. Refrigerate or freeze any leftovers.
Notes
1
For Pie Crust - Cut in GF flour with the cold butter. Use either a pastry cutter or two knives like scissors to cut in the butter. Cut butter and flour should end up as small balls - about the size of peas. Add salt, sugar to the cut butter/flour and lightly stir.
2
Pie Crust: Add egg white, apple cider vinegar and 1-2 Tablespoons of cold water to flour and butter mixture. Use hands to mix together and form ball. Put pie crust ball in saran wrap and place in refrigerator for 20-60 minutes.
3
Chocolate Chip Pie - Melt butter and let cool. In mixer, add egg whites and beat until foamy. Add flour, mix thoroughly. Next add brown sugar, white sugar - adding slowly until mixed. Add vanilla. Slowly add melted and cooled butter. Next stir in chocolate chips and chopped pecans.
4
Roll out chilled pie crust onto a floured surface. Once the correct size, place rolled out pie crust into a greased pie plate. Crimp edges of pie crust and make sure there are no cracks in unbaked pie crust. Pour chocolate chip pie batter into unbaked pie crust. Bake 60-70 minutes in preheated oven - 350 degrees.
5
Bake 60 - 70 minutes until pie is set and knife comes out clean.
Instructions
1 1/4 c GF Flour Blend (Bob's Red Mill 1-1)
1/2 c. cold Dairy Free butter
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
1 egg white
1-2 Tablespoons cold water
1 Tablespoon Sugar
Pie Crust - 1 Crust
1/2 cup + 2 Tablespoons GF Flour Blend 1-1
1/2 cup sugar
1/2 cup brown sugar
1 cup Dairy Free butter
3 egg whites or 2 whole eggs
1 cup Dairy Free chocolate chips
1/2 cup chopped pecans or similar nuts
1 teaspoon vanilla
Chocolate Chip Pie
Chocolate Chip Pie - Gluten & Dairy Free with GFDF Pie Crust
Messy Baker
Melissa Moore
A true WOW dessert that anyone who loves chocolate will enjoy. A chocolate chip pie with a homemade flaky pie crust that is gluten and dairy free. Perfect to make ahead of time or take warm out of the oven and serve.
Servings :
8
Calories:
Prep Time
10 min
Cooking Time
60 min
Rest Time
5 min
Total Time
1 hour 15 min
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