Gluten-Free Makeovers (88 page)

In a medium bowl, combine the almonds, cinnamon, sugar, and salt. Add the melted butter and mix well. In small bowl, whisk the egg until foamy. Add to the almond mixture and mix well. Pat the mixture into the bottom of the pie pan.

Bake for 12 to 15 minutes, until lightly browned. If the crust rises, pierce with a fork and press down. Let cool.

Make the filling: Melt the chocolate with the butter in the microwave on medium power. Stir to combine. Let cool slightly, but do not let the chocolate solidify. Fold in the whipped topping and vanilla.

Pour the filling over the cooled crust. Smooth the top with a spatula and garnish with the almonds. Chill for 2 hours or overnight. Serve and enjoy.

Avoiding Eggs?
The egg may be omitted.

Grandma was known for the array of pies she made for every holiday, but none was requested more often than this pumpkin pie. This gluten-free version rivals her original. Start with the Dream Crust on page 232 or use a commercial gluten-free piecrust or a piecrust mix.

Preheat the oven to 400°F.

Combine the pecans, ⅓ cup of the sugar, and butter. Press into the bottom of the piecrust with the back of a spoon. Set the piecrust on a baking sheet and set aside.

Beat the eggs in a bowl until frothy. Add the pumpkin, the remaining ⅔ cup brown sugar, salt, mace, cinnamon, ginger, cloves, half-and-half, and cornstarch. Beat until well-blended.

Pour the filling into the piecrust and bake 10 minutes. Reduce the oven temperature to 350°F and bake for 50 minutes, or until a knife inserted near the center comes out clean. Cool completely. Refrigerate until ready to serve, or cover with plastic wrap and store in the refrigerator for up to two days.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

This is the dessert version of the Mini Quiches (page 104). Both are elegant and will fool guests into believing you were baking all day. In reality, this is an easy, foolproof recipe that can be done a day ahead. The crust can be formed and kept in the refrigerator for up to three days.

Spray thirty metal or silicone mini muffin cups with vegetable spray.

Press 2 teaspoons of the tartlet dough evenly into the bottom and up the sides of each cup. Pierce the bottoms with a fork. Cover with plastic wrap and refrigerate for 1 hour or overnight.