Butter Tart Pie

   Some friends were coming over, and I was serving the roast for dinner, and thought a homey pie would be a great dessert. However, I'm not the biggest fan of traditional pies (apple, cherry, etc.). I basically really like things with chocolate! 
   So, I got inventive. I made a gluten free crust I hoped would work, and pulled out from my baking cupboard things I thought might be nice in a pie. To tie it all together, I used my regular butter tart filling recipe, but added some gluten free flour to make sure it would really set. 
    The result? Perfection.....for realz.....

Butter Tart Pie

Ingredients:

For the crust:

• 1 cup shredded coconut
• ⅔ Cup quick oats
• ⅓ Cup butter, melted 
• 1 Egg white

For the filling:

• 2 eggs, beaten
• 1/2 Cup brown sugar 
• 1/2 Cup white sugar
• 4 tbsp gluten free flour blend (I used Bob's Red Mill Gluten Free Flour Blend)
• 1/4 Cup butter, melted (let it cool slightly)
• 1 tsp vanilla
• Pinch of salt
• 2 1/2-3 Cups 'mix'. Use a mix of chopped nuts, chocolate chips, butterscotch chips, white chocolate chips, toffee bits, and marshmallows-almost anything you want that you might enjoy in a butter tart!. *I used approximately 1 cup chopped walnuts, 1/2 cup almonds, 1 cup chocolate chips, 1/2 cup and mallows.

1. 
   Method:
   
   ​1. Preheat oven to 325 degrees F
   
   
   
   2. In a medium sized bowl combine the coconut, oats, melted butter and egg white. Press into a pie plate (rinse the bowl you used) and bake for 10 minutes. It will come out looking a little puffy. Just gently (using a wooden spoon) press the crust back and down so that it's no longer puffy.
   
   
   
   3. Re-use your medium sized bowl, and beat together the eggs, sugars, g.f. flour, butter, vanilla, & salt. Set aside.
   
   
   
   4. Once the crust has been baked, and cooled slightly (at least 10 minutes), put into the pie crust your 'mix'. 
   
   
   
   5. Pour the egg mixture over the 'mix'.
   
   6. Bake for 45-50 minuets. If you use mallows, they will brown faster than the pie cooks, so at the 35 minute mark, simply put tin-foil over the top of the pie. Don't wrap it on or the mallows will stick.
   
   7. When the pie is done it will still seem a little 'wet', but just stick it in the fridge to cool for at least 2 hours. Once cooled completely, the pie will not be wiggly (wet looking). 
   
   

It's a fairly simple pie to get together

    This pie had the most fantastic, complex flavours from all of it's elements. The crust was not overwhelming, and held up well. The buttertart-ness of it was so good and not too sweet. We enjoyed it with a cup o' decaf coffee, and I enjoyed it again the next morning for breakfast with regular coffee! 

Hot out of the oven

    So often my gluten free experiments don't always work (I just threw out a big batch of quiche with gluten free pastry crust last week!), but when they do work out, gosh, it makes my day! :)
    I will be making this pie again (and again!). 

     Have a great weekend!