Gluten Free Fresh Peach and Strawberry Pie

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Fresh Peach and Strawberry Pie

 

Terrible picture

     I can't pass up an opportunity to make a dessert with our WONDERFUL, fresh fruit!  So sorry, to all of you chocolate lovers, it's fruit time for a little while longer.  So, I have been all over Pinterest and my cookbooks, looking for yummy ways to make cold desserts, and NOT COOK the fruit; in case I haven't mentioned, I hate cooked fruit with a passion!!!!  So, if you see a recipe with cooked fruit in it, my family begged for it.  This pie was pretty quick and tasty, it looks ugly in the picture (now I see why the lady I got the recipe from didn't take a photo of it cut)  it slides apart, so if you are looking for a dessert that is BEAUTIFUL to serve this is not the one.  Of course if you are looking for tasty treat, full of fresh fruit, this is for you!  I hope you enjoy it.  Happy Baking, Natalie

Ingredients:
Adapted from 5 boys baker.com
 Crust-
-2 cups crushed gluten free graham crackers(I used K-Kritters)
-1/4 cup butter,  or4TBS (melted)
- 1/3 cup powdered sugar

Preheat oven to 350 degrees, bake 12 minutes,  then cool.
Combine in a bowl, spray the pie pan with Pam.  Then press into the sides and bottom of pan firmly.  I didn't crush my cookies enough, they were a little large.

The topping is also graham cookies

Filling:
-1 pound of strawberries hulled and sliced.
-3 or 4 ripe peaches peeled and diced in bite size chunks.
-1 can sweetened condensed milk 
-1/4 cup or a little less if you don't love lemon 
-1 cup heavy cream or cool whip to put on the top of the pie when you're done ( depends if you are in a hurry or not) 

Mix the peaches and strawberries in a bowl, give them a toss, then spoon it onto the crust.  Now in the same bowl put the sweetened condensed milk and lemon juice, mix together, then pour it over the peaches and strawberries.  Let  it chill in the fridge for about 30 minutes, then top with the whipped cream or cool whip.  EAT THIS THE FIRST DAY, IT WON'T STAY TOGETHER.

To me, nothing is better then a fresh fruit dessert on a HOT day!

Gluten Free Dark Chocolate Truffle Pie

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          Dark Chocolate, Truffle Pie


     Holy cow, this has taken me 2 weeks to get this recipe up.  I want to tear my hair out, I have been trying to get ready for Girls Camp and it has taken all of my time and concentration; I am the Camp Chef for 75 people and only 5 are Gluten Free, this is 5 days 3 meals a day.  Way more work then I thought it was going to be!!!  I have to put it out there, I am SO NOT a camper, but I actually can't wait to go, and spend time with all these GREAT girls, my only wish is that I could have some of this pie brought up to Camp, that would be fabulous!  If you read my Blog, you know I LOVE Chocolate, and oh my gosh, this pie is to DIE for!!!!   As as I had my last bite, I was ready for my next piece, this is SUPER RICH AND CREAMY, if you don't love Dark Chocolate, this probably isn't for you.  One thing is for sure, this is Quick and Easy, so give it a try!  I hope you love it as much as I did,  Natalie

 

Ingredients:
 This recipe was adapted from Allrecipes.com
Crust-
-2 cups finely crushed Pamela's Extreme Chocolate Mini cookies
-1/4 cup (1/2 stick) melted butter
-1/4 cup sugar
  

 Bake at 350 degrees for 12 minutes. 
 Cool completely

Use a bowl and mix the the cookies, butter and sugar.  Then press it into a Pam sprayed pie tin, and press it well.

Chocolate Truffle-
-12 oz. semi-sweet chocolate chips
-1 1/2 Heavy whipping cream
-1/4 powdered sugar
-1 tsp pure vanilla extract
     
     In a microwaveable dish heat the chocolate chips and half the cream, cook on high for 1to2 minutes, stirring every 30 seconds until smooth.  Cool to room temperature, stir in sugar and vanilla and set aside.
      In a small bowl whip the rest of the cream until soft peaks have been formed.  Mix the chocolate and cream together on high until it is combined.  
     Refrigerate for 8 hours, then serve.

 

This almost tastes like
Cheesecake, to me!  So Delicious :)