Gluten-Free Sweet & Spicy Chocolate Nut Pie
A pie is a pie if it has a crust and filling, correct? So, why isn’t a cheesecake called a cheesepie? Is it because the crust stops at the base and doesn’t usually go up the sides? Because that doesn’t stop pizza from being referred to as a pizza pie! These are questions I heard in the office recently and although I didn’t feel the need to find out the answers, I did feel the need to bake some pie. It is, after all, pie season. And just like the two sides of a debate about cheesecake (is it a pie or is it a cake?), this pie has two sides – sweet and spicy.
The sweet in this Sweet & Spicy Chocolate Nut Pie comes from Wholesome Organic Sugar and Light Corn Syrup. The spicy comes from ancho chili or chili powder. The result? A delicious contrast of flavors that is a nice change of pace from the traditional pies served this time of year.
Stay tuned for a couple more pies this month!
- 1 recipe perfect pie crust
- 3 large eggs
- ¾ cup Wholesome Organic Light or Dark Brown Sugar
- ⅔ cup Wholesome Organic Light Corn Syrup
- 1 tablespoon pure vanilla extract
- 2 tablespoons unsalted butter , melted
- 1-2 teaspoons ancho chili or chili powder (depending on how spicy you want it)
- ½ teaspoon kosher or fine sea salt
- 2 cups deluxe roasted and salted mixed nuts , roughly chopped
- ¾ cup bittersweet chocolate chips
Lightly grease a 9-inch pie pan. Roll out the pie crust and line the pan. Cut off any overhang and crimp the edges.
In a large mixing bowl, lightly beat the eggs. Add the sugar, corn syrup, vanilla, butter, chili powder, and salt. Whisk well. Stir in the nuts and chocolate chips. Pour into the pie crust and refrigerate the pie for 30 minutes.
Preheat the oven to 375 degrees. Place the pie pan on a rimmed baking sheet and place on the bottom shelf of the oven. Bake for 50 minutes or until the filling is set. Place the pan on a cooling rack to cool.
Pie can be served at room temperature or cold.
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