Pie! Everybody loves pie, right? Pudding pies are some of my favorite to make (like this one). They can be whipped up quickly with a box of pudding mix, or you can take your time and make pudding from scratch. The crust here is what really stands out, though. The crust is essentially just the same coconut macaroon recipe used to make cookies. I love coming up with fun and delicious gluten-free pie crusts. This one is no exception!
Ok, I missed Pi day last week but it’s not too late to make pie, right? This pie is a life-changer. The salty-sweet crunchy pretzel crust is the base of a chocolate pudding pie topped with homemade light and fluffy peanut butter whipped cream. The idea for this pie came to me in a dream (I know…ridiculous..) and I have a feeling I’ll be dreaming about it a lot more now that I’ve actually made and eaten it!
It’s time for more pumpkin (thank goodness). This time it’s pie! This pie is made with a gluten-free oatmeal cookie crust and a heavenly white chocolate cinnamon drizzle. Usually I like about 20 spoonfuls of whipped cream on my pumpkin pie, but I decided that, with this cookie-crusted pie, some drizzled white chocolate might be amazing. It was. That’s not to say we didn’t have a few slices of this pie with both white chocolate AND 20 spoonfuls of whipped cream… Read more