There’s another blog post here that details my Grandma Ayres’ Chocolate Pie. We lived for that stuff – every other Sunday, we had lunch at her house, first on the farm in Porter, New Mexico, and then in Tucumcari after she and Papa sold the farm and moved to town. It was always a feast. And the chocolate pie was always my favorite.
For days, Toby’s been craving pie. Me too, along with everything we can get our hands on during the COVID-19 pandemic. But given my gut issues and my ever-widening backside, I decided to see what I could whip up that wasn’t so laden with flour and sugar. Here’s my best effort so far:
For the gluten free crust (borrowed from here):
In deep dish pie plate, mix together:
1 1/2 cups almond flour, 3 tablespoons equivalent sugar substitute (I’m a Swerve fan) and 1/4 teaspoon salt.
Pour in 1/4 C melted butter, 1 egg and 1 teaspoon vanilla.
Mix until dough forms.
Press into pie plate. Bake at 350 degrees F for 10 minutes.
Set on rack to cool slightly.