Wednesday, December 3, 2008

Almond Joy Impossible Pie (Gluten Free)

I've mentioned my friend Clara several times. She's a gem of a friend who shares my random sense of humor, and my new love of almond flour!

I cannot sing the praises of this wonderful, naturally gluten free flour enough. I'm tempted to turn into Elana of Elana's Pantry, who uses almond or other nut flours exclusively in her cooking and baking. She's a genius! (If only I could be that skinny!)

I decided this holiday season that I didn't want to spend so much time working on pie crusts. Don't get me wrong, I do love a good pie crust. I've even created some really tasty gluten free versions that I'm quite proud of. But they also take a lot of time and planning to prepare.

And I like easy. I'm all about easy.

In my pre-gluten-free days I often made "Impossible Pies." Basically a simple savory or sweet pie that creates it's own crust during baking. You include a small amount of flour or a baking mix like bisquick in the pie batter which rises all around the pie and voila... instant crust!

I love those kinds of pies! Last year, I created a gluten free custard pie with this concept. I loved that pie and I decided to play around with that idea and make a new pie with almond flour. And chocolate. And coconut. And that wonderful gluten free Master Baking Mix.

Do you see where I'm going with this? Yes.

An Almond Joy Pie. Oh my. This pie may not be the prettiest girl on the block, but she is absolutely one of the most delicious pies I've ever tasted!!

The almond flour and finely shredded coconut make an amazingly decedent, golden crust. The chocolate chips sink to the bottom to create the ultimate "melt-in-your-mouth" sensation.

This pie is gluten free, (can be) casein free, low in saturated fats, low in sugar, and has no added salt. Enjoy this pie without an ounce of guilt!

This is probably my favorite pie this season. I promise you'll love it!

Almond Joy Impossible Pie

Wet Ingredients:
2 eggs
3 tablespoons coconut oil or butter
1 (12 oz.) can coconut milk
1 teaspoon almond extract (**optional -- see notes**)
1/2 teaspoon vanilla extract
1/4 cup turbinado sugar
**1/4 cup sugar substitute equivalent of your choice (or another 1/4 cup sugar)

Dry Ingredients:
1/4 cup GF Master Mix (or 1/4 cup gf flour of your choice with 1/4 teaspoon baking powder)
1/2 cup almond meal
1/2 cup finely shredded unsweetened coconut
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chocolate chips

Whisk together all dry ingredients into a large bowl. Make a "well" in the center of the dry ingredients and add all wet ingredients. Whisk wet ingredients together thoroughly and whisk with dry ingredients. Pour into a greased 10" pie pan. Bake @ 350 degrees for 45 minutes or until a knife inserted in the middle comes out clean!

Carrie's Notes:

** Sugar Substitute = I'm becoming a big fan of an all natural substitute called "Truvia" It's made from the same plant as Stevia, but it's a non-bitter formula. I have been using this the past few weeks. I will substitute up to half of the sugar in a recipe with Truvia. For this recipe, I used 6 packets of Truvia. Each packets equals the sweetness of two teaspoons of regular sugar.

**Almond extract = Clara said that she did not like the addition of almond extract to the pie, she said that it added a bit of an "alcohol" flavor... so use the almond extract with caution, or use none-at-all!

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  1. That pie sounds such a great idea. wonder what it would be like with a different nut flour as I'm wary of too much almond as I am fairly sure I've reacted to it in the past though I do eat it in small quantities.

    Glad you like the look of my cauliflower cheese it is one of our favorites.

  2. Slightly off-topic question, here. I've been paging through your site and enjoying the recipes. I noticed that "gluten free oat flour" is an optional ingredient in your GF Master Mix.

    What is the deal with oats? I've read that oats, when properly processed, are gluten-free---and yet, some people with CD cannot tolerate them? I am a little wary of experimenting with oats, even certified gluten-free ones.

    I want to make your cheese biscuits. Will they come out okay with the millet flour instead of oat flour?

  3. Anonymous -- I love gluten free oat flour. I actually do not have a reaction when eating oats that are not specified at gluten free, but MANY CELIACS DO!! So you do need to be careful when using oats! But I also love millet flour and you can definitely use it in the gluten free master mix without any problems! It makes great biscuits!! Hope this helps!

  4. Thank you--I was worried some Celiacs might have a problem with oats, even when they're labelled gluten-free.

    btw, I was astonished to find the recipe for the biscuits. I was thinking about those Red Lobster cheese biscuits and wondering if by some whisper of a chance there was a gluten-free version. Google led me right to your site when I typed in the keywords. Great site---I've bookmarked it.

  5. I can't believe I am just seeing this now -- this looks amazing! I sooo miss almond joys since going dairy free too. YES!

  6. Oh man, this sounds awesome. Think subbing agave nectar for all of the sweeteners would work? Would I need to compensate for the additional "wetness"? This sounds like my kinda pie.

  7. Just lifted this recipe right off the page. Immediately. No thought, no debate. Anything with coconut, almond and chocolate gets the green light from me. This sounds amazing, Carrie. I'll definitely be trying this at Thanksgiving. Must "test" it a couple of times before that though. =)
    Peace, love and almond joy!

  8. Thank you Melissa!! I can't WAIT to try this again!! I think it's best served warm because the chocolate is all melty and gooey wrapped up in the coconut! yummm!! :-) And it's relatively healthy too! Can't beat that!

  9. This looks sooo good. I'm glad I stumbled on this! I think I'll use homemade coconut milk--I find any excuse to make it--as well as coconut palm sugar. Thank you!

  10. Hi Carrie,
    Thanks for all you do and your incredible site!

    I'm allergic to coconut. What would you use/recommend as a substitute for the shredded coconut in this recipe?

  11. Vicki - Thank you! I would use something like quick oats or cooked quinoa in place of the coconut, I think...

  12. Could I use gf bisquick instead of the master mix? This looks incredible by the way! Almond Joy is my favorite candy, and having a gf pie that tastes just like it sounds wonderful :)

  13. Sounds great!
    I found your recipe looking for suggestions for a friend on a FB group [Celiac & Gluten Intolerant (or parents of them!)] who wondered about using GF bisquick to make one of these :)

    I'm a coconut fan, usually use flax as egg replacement (& recently started blending some baked squash with coconut milk for the 'wet' part) my daughter is allergic to almonds, so I'd use hazelnuts or cashews (which she can have)
    & I love the allergen free chocolate chips (no gluten, soy or dairy!) available at our Natural foods store - yum!