Since 1979, my family has been in the business of making pretzels.
So in 2001, when our daughter Kelly was diagnosed with Celiac disease, one of the hardest things about being gluten free was the fact that she could no longer eat pretzels. To make matters worse, the only gluten free pretzels available were made with corn, another food she needs to avoid.
Fast forward to 2013, one year after the monarch of the family business (my father) died. My husband made it his mission to make a pretzel that was not only gluten free but also corn and soy free. First, he invested in a gluten free production line. Then we began the R&D process of sourcing ingredients, and bingo, we got it just right – a delicious tasting gluten free pretzel the whole family could eat.
One of my father’s favorite desserts was Pretzel Pie. The pie was made with a pretzel crust and a vanilla cream filling mixed with pretzel pieces. The combination of savory and sweet is the key to deliciousness here!
So this year, at Thanksgiving I decided to try making my own pretzel pie. This version is chocolate because well who doesn’t love chocolate covered pretzels right? You may be wondering why it took me so long to make it, and well let me just say, it was worth the wait! Next I will try the icrecream version 🙂
The moral of the story here is this:
There is always a way…..NEVER GIVE UP!
2 cups finely ground gluten free pretzels
1/4 cup coconut sugar
1 stick organic butter or vegan butter
Preheat oven to 325. In a mixing bowl, combine the pretzel crumbs with sugar and melted butter. Stir until throughly combined, adding more butter if mixture is too dry or crumbly. It should clump together in your hands. Pour into to a 9 inch pie pan and then using your hands, press down to form a uniform crust including up the edges of the pie pan. Bake for 10 minutes or until slightly brown around the edges. Set aside to cool.
4 ounces unsweetened dark chocolate
3 organic eggs
1 cup coconut sugar
1 cup full fat coconut cream (see below)
1 teaspoon gf vanilla extract
11/2 (12 TBSP) sticks organic butter (or vegan version) or 3/4 cup of ghee – softened at room temperature
Place the can of coconut milk in the fridge for several hours. Melt chocolate in a small sauce pan over low heat until melted. Set aside to cool.
Carefully scoop out the coconut cream from can –
Note: the cream will settle to the top of the can leaving the liquid on the bottom. This will work really well if the can is refrigerated for an hour or more before opening. Do not use the liquid, only the hardened cream portion.
In a medium bowl, using an electric mixer beat cream until stiff peaks form. This will be less dramatic than say when beating egg whites. It should take about 2 minutes. Cover and refrigerate the cream.
In a separate bowl, beat the softened butter and beat for about a minute.
Add coconut sugar and beat until light and fluffy, about 3 minutes.
Add the cooled chocolate and beat until incorporated.
Add two out of the three eggs and beat on medium speed for another 3 minutes. Then add the list egg and beat again for 3 minutes until mixture is smooth.
Gently fold in the vanilla then the coconut cream until smooth and no longer streaked.
Pour filling into crust and smooth with a spatula Refrigerate for 2-3 hours or overnight.
Garnish with additional whip cream – YUM😋