I got to bring home my favorite trophy again this year! Yes she might be a little creepy but I love her! This is actually my 4th win for Pie in a Chili contest my friends have been hosting for maybe 10 years and added the Pie portion 7 years ago. This is the first year I entered a chili and a pie and my kitchen was a wreck! Everyone is welcome to bring a chili and/or pie then all attendees taste and vote for their favorite, the winners keep the trophies until the next year.
Here are links to two of my past wins with the recipes, all are gluten free and there are links to my favorite pie crust recipe which has stood up well against it's gluten full competitors.
Cream Cheese Turtle Pie
This year's pie theme was chocolate and besides a Chocolate Bourbon Pecan Pie I won my first contest with I don't usually do chocolate pies so I created this combo I'll call it...
Chocolate Pudding Coffee Pie
- 1 1/2 cups Flour or I used 1 cup Pamela's GF Pancake and Baking mix. If using a 1 to 1 gf substitute mix use 1 1/2 cups
- 3/4 cup Pecans finely chopped
- 1/4 cup Brown sugar
- 1 oz Bittersweet chocolate
- 1/4 tea. Salt
- 1/3 cup Butter unsalted, room temperature
- 1 tea. Vanilla extract
- 2 Tbl. Cold water or more, I needed a little extra
- 1 cup + 2 Tbl. Sugar
- 3/4 cup Heavy cream
- 3/4 cup Buttermilk
- 3 1/2 Tbl. Cornstarch
- Pinch Salt
- 4 Egg yolks
- 2 1/2 oz Good semisweet chocolate
- 1 Tbl. Butter
- 3/4 tea. Vanilla
- 2 Tbl. Instant coffee or instant espresso
- 2 cups Heavy whipping cream
- 1 tea. Vanilla extract
- 1/4 cup Powdered sugar sifted
To make the crust, preheat oven to 350F. Lightly butter a springform pan, 9-10 inch. Cut wax or parchment paper to fit bottom. Brush with butter then place butter side up in pan.
Using a fork, stir flour with chopped nuts, sugar, chopped chocolate, and salt in a medium mixing bowl. Stir in butter and vanilla. Add 2 tablespoons water and mix until crumbly. If mixture seems dry add another tablespoon of water.
Press into bottom and halfway up the sides of pan.
Bake in center of pre-heated oven until set and edges are just starting to brown, about 18-20 minutes.
Cool on rack. Do not remove sides.
To make the filling, in a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch, and pinch of salt, and whisk until smooth. Cook over medium-high heat. Bring to a boil whisking from time to time until the mixture thickens and the sugar dissolves, about 5 mins. Continue to cook at a low boil for 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined (mixture will be very thick).
Pour the chocolate batter into the prepared cooled pie crust and refrigerate until firm and cool, at least 4 hours.
To make the topping, stir the instant espresso or coffee into the heavy whipping cream, beat until soft peaks form when the beaters are lifted. Gradually beat in the icing sugar and vanilla. Use a spoon to mound over the filling and top with chocolate curls. You can refrigerate up to 2 hours.