Mixes From The Heartland Chocolate Pudding Delight and Pie Crust

I combined Mixes From The Heartland’s Chocolate Pudding Delight and their Pie Crust Mix to make a fabulous chocolate pie.

I made the pie crust first. Now my confession here, is that I have never been able to make a pie crust before, either from scratch or from a mix, using wheat flour or using gluten free flours. I am just “pie crust challenged”.

But this pie crust was easy. Because the bag has instructions for makin four crusts, and I only needed one, I divided the mix  and used the following:

1 cup of Pie Crust Mix
¼ cup butter
1 egg

Cut the butter into the dry ingredients with a fork, then add the egg and mix until everything is wet and sticks together. Form into a ball.  Roll out between waxed paper (I didn’t have any waxed paper—aluminum foil works fine). Now here is the real test of a pie crust: the whole thing held together while I transferred it from the aluminum foil to the pie plate. Fit the crust into the pie plate and press the tines of a fork all along the edge. Trim off excess dough. Prick the bottom of the crust a couple of times with a fork. Bake in a 400 degree oven for twenty minutes. This crust came out nice and golden brown.

While the crust was baking, I made the pudding mix. Add dry mix and ½ cup hot water in a pan. Mix well. Cook over low heat until ingredients dissolve.

Add 2 cups milk and stir until mixture thickens.  Because I was making this into a pie, I added 2 tablespoons of tapioca flour so it would be thicker. You could also only use 1 ½ cups of milk instead.  I let the pudding and the crust cool for about an hour, then poured the pudding into the crust. Place a piece o plastic wrap on top of the filling. Refrigerate overnight.

The next day, I cut the pie and served to FabGrandpa. The crust held up very nicely—it did not crumble and fall apart before I could get the piece onto a plate.  And the filling wasn’t too loose—it didn’t spread all over the plate:

If you’re looking for a really good, easy to prepare, gluten free chocolate pie, this is a  good choice.

Ingredients:

Pie Crust Mix:  Brown and white rice flour (organic), cornstarch (Non GMO), xanthan gum, tapioca starch, sugar, non aluminum baking powder and sea salt.

Calories: 150 per ¼ cup mix Carbohydrate: 35 grams per ¼ cup mix

Chocolate Pudding Delight: White and brown rice flour (organic), sugar, tapioca flour, corn starch (Non GMO), xanthan gum, cocoa, natural vanilla powder (Non GMO corn starch, vanilla beans).

Calories: 180 per ¼ cup mix (about 1/6 of mix) Carbohydrates: 42 grams per ¼ cup of mix.

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Mixes From The Heartland Impossible Coconut Pie

Mixes From The Heartland sent me a package of their Impossible Coconut Pie Mix to try out. This pie is surprisingly easy to prepare, and tastes really good. All you have to do is add 4 eggs, ¼ cup of soft butter or margarine, 2 cups of milk, and the mix to a bowl, mix well, and pour into an 8” pie pan. Then, let it rest for five minutes before popping it into the oven.  40 minutes later, you take a coconut pie, complete with a crust, out of your oven!

Ingredients: White and brown rice flour (organix), sugar, (Non-GMO) corn starch, xanthan gum, tapioca starch, coconut, natural vanilla powder (Non-GMO corn starch, vanilla beans).

Calories per serving: 160  Total carbohydrate 31 grams per serving

FabGrandpa and I enjoyed this very much.  The package makes two pies. I froze half of the prepared mixture to use later. When I was ready to use it, I just let it thaw out, poured it in the pie pan, and baked. You could mix the ingredients well, then measure out half, and add half of the egg, butter, and milk. Either way, this is a good, easy dessert.

Mixes From The Heartland Impossible Pie sells for $5.99 on their website