Keeping it hot GMO and Gluten Free this Valentine's Day.
Gluten-Free Chocolate Blueberry Pie
Step one: Get an 8 inch aluminum or glass pie panStep two: Make pie crust.
8 Andean Dream Gluten Free Cocoa Orange Cookies
2 Tablespoons non-dairy margarine or butter.
In a food processor crumble the cookies to a fine consistency. Add to a mixing bowl.
Melt the margarine and mix into the crumbled cookies and stir until well blended.
Press into an 8 inch pie pan extending up to the edges. (No need to grease the pan.)
Bake the pie crust at 350 degrees for 5 minutes to set.
Step three: Make the Pie Filling.
Preheat the oven to 350 degrees.
1 quart fresh blueberries, washed
3 tablespoons minute tapioca
3/4 cup sugar
Dash ground cinnamon
Dash freshly grated nutmeg
1 teaspoon lemon juice
4 teaspoons non-dairy margarine
In the bowl with the washed berries, add minute tapioca, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
Place the berry mixture in the bottom crust and sprinkle lemon juice over it. With an ordinary teaspoon, place 1/2 teaspoon of soft non-dairy margarine evenly over the top of the berry filling.
Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown. Serve and enjoy.
Can serve with whipped cream or a la mode with a scoop of ice cream.