Grain Free Strawberry Rhubarb Pie

Some tastes are a very nostalgic thing for me, and Rhubarb pie is at the top of the list. I know I have waxed poetic about my Grandma's Rhubarb pie before (this Rhubarb custard post was one such occasion) but it really was that awesome. When I perfected my grain free pastry recipe, and my rhubarb was at that perfect spring readiness, I figured it was time to honour my grandma and her pie, pastry and all.

My favourite pie plate is quite large, if yours is smaller, use the extra crust and filling to make some lovely little tarts!


Grain Free Strawberry Rhubarb Pie

1 prepared Grain Free Pie Crust,(baked for 8 minutes as per directions in recipe)

3 cups chopped rhubarb (I used fresh but frozen would work too!)

2 cups sliced strawberries (hulls removed) (or sub 2 additional cups chopped rhubarb and omit strawberries)

4 eggs

1 cup sour cream

1 cup coconut sugar

4 Tbsp arrowroot starch

Pinch of salt

Preheat oven to 350F

Mix fruit together in a large bowl and set aside.

Measure the remaining ingredients into a medium mixing bowl and mix thoroughly with an immersion blender. Pour over the prepared fruit and mix gently to coat.

Pour into prepared pie shell.

Bake in preheated oven for 50-55 minutes or until the pie is set in the middle. Check 1/2 way thru and place a foil shield around the edge if it is already starting to brown. 

Carefully remove from oven and let cool thoroughly before serving. Store leftovers in refrigerator.

Chocolate Cream Pie

When one perfects a grain free pie crust , it is cause for celebration! And what better to celebrate with than a chocolate cream pie? With this pie, the crust takes on a more graham-cracker-crust-like texture, which suits the pie wonderfully. Again, my favourite pie plate is rather large, adjust amounts if your pie plates are smaller, or use the extra to make some lovely little tarts!

Grain Free Chocolate Cream Pie

1 pre-baked grain free pie crust, using chilled pie baking time.

Filling:

3 ½ cups whole milk, divided

4 egg yolks

½ cup cocoa powder

¼ cup arrowroot powder

½ cup coconut sugar

Pinch of salt

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1 cup chocolate chips (Enjoy Life are awesome)

In a medium heavy bottomed pot, whisk together egg yolks and 3 cups of the milk. Heat over medium heat, stirring often.

While mixture is heating, in a mixing bowl, whisk together the dry ingredients until well combined. Mix in the rest of your milk (1/2 c) and whisk until smooth.  Add to the heating milk, and using a wooden spatula, stir constantly, ensuring to cover all of the bottom surfaces of the pot. The mixture will start to thicken after about 8 minutes or so. (It seems like it will never get thick, but be patient! It will!) Keep stirring for 3-4 minutes or until it becomes creamy and thickens nicely. Remove from heat and stir in the chocolate chips. Stir until melted and the mixture is smooth again. Strain thru a fine metal strainer to remove any lumps that may remain.

Pour into prepared pie shell and chill for a minimum of 2 hours. 

Top with fresh whipped cream if desired.

Store leftovers in fridge for up to 2 days.