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Classic Gluten Free Chocolate Chip Pie
Ingredients
  • subheading: For the crust:
  • 1 ½ cups (210 g) all purpose gluten free flour (I highly recommend Cup4Cup, my Better Than Cup4Cup blend, my Mock Cup4Cup, or my Better Batter Pastry Hack blend), plus more for sprinkling
  • ¾ teaspoon xanthan gum (omit if your blend  already contains it)
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
  • ⅓ to ½ cup cold water, iced (ice cubes do not count in volume measurement)
  • subheading: For the filling:
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed light brown sugar
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • ¾ cup (105 g)  all purpose gluten free flour
  • ¼ teaspoon xanthan gum (omit if your blend already contains it)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips
  • note: Cookie Crumb Crust Option: Instead of a single pastry crust, make a cookie-crumb crust. Place 1 ½ cups (225 g)  gluten free crunchy cookie crumbs, 6 tablespoons (84 g) melted unsalted butter and 1 egg white in a large bowl and mix until well-combined. Press the mixture into the bottom and halfway up the sides of a 9-inch deep-dish pie plate. Do not parbake the crust, and otherwise proceed with the recipe as written.
Steps
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