Wednesday, June 15, 2011

Gluten Free Version of Paula Deen's White Chocolate Pie

You can read the whole process of making the pie, with pictures here.

1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup softened butter
2 tsp Xanthan Gum
(Now to make up that 1 cup of rice flour)
1/4 cup of rice flour, I used white because that's what I had open
1/4 cup of potato flour
1/4 cup of tapioca starch
1 TBSP of almond meal (I have a ton of this in the freezer because you only use it a tablespoon or two at a time) in the bottom of a 1/4 cup and then filled with potato starch. 
Ice Cold Water

Mix together, adding cold water 1 tablespoon at a time until a ball forms.  Roll out and place in a deep dish 9" pie pan.  (Metal browns on the bottom better than glass.)  Bake for 25-30 minutes at 350 until set.  It doesn't brown well so do not try to bake it until it is brown.

Paula's White Chocolate Pie  (click on the link to make it how she does below is my version of it)


  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy cream


  • 6 1/2 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1/3 cup heavy cream, plus 3/4 cup, whipped soft
  • 6 1/2 (1-ounce) squares premium white baking chocolate, melted
  • Garnish:
  • 1 1/2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla


Place chocolate chips in a metal mixing bowl. Bring cream to a simmer over medium heat. Pour simmering cream over chips and stir until melted. Set aside and allow to cool to room temperature.


Beat cream cheese and sugar with a handheld electric mixer until smooth. Scrape bowl with a spatula and mix in 1/3 cup heavy cream. Add the melted white chocolate, zest, and nuts and stir just until incorporated. Fold in the whipped cream. Spread into pre-baked pie shell and level off using a rubber spatula. Put in freezer until frozen.
To finish pie, place the ganache in the microwave on low for no more than 10 seconds at a time. Stir after each warming, until ganache pours loosely but is not even close to boiling. Be very careful when warming chocolate, as it will burn very quickly when heated in the microwave. Once chocolate is scorched it is unusable. Spread warm ganache over top of frozen pie, smoothing to the edges with a spatula.


Beat cream and confectioners' sugar with a handheld electric mixer to stiff peaks. Transfer to a piping bag and pipe edges of pie with whipped cream. Sprinkle macadamia nuts over top. Refrigerate until ready to serve.

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