1 baked and chilled 9” pie crust
2 cups blueberries
1 tbs GF all-purpose flour mix
¾ cup sugar
1 cup evaporated milk
3 eggs, lightly beaten
Preheat oven to 425ºF.
Place blueberries into pie crust.
In a medium bowl, mix together flour and sugar.
Add milk gradually, beating as you go.
Beat in the eggs.
Pour mixture over blueberries.
Bake for 15 minutes.
Reduce heat to 350ºF and bake another 35 minutes.
Cool completely before serving.
NOTE: You can use non-dairy evaporated milk to make this recipe dairy free.
Non-dairy evaporated milk
One 9” half-baked gluten free pie shell
12 unwrapped caramels
1 can sweetened condensed milk
2 squares unsweetened chocolate
¼ cup margarine
2 tbs water
1 tsp vanilla extract
¼ tsp salt
1/2 cup chopped pecans
Preheat oven to 325°F.
In small heavy sauce pan, melt caramels with 1/3 cup sweetened condensed milk over low heat.
Spread evenly on bottom of prepared pie crust.
In medium sauce pan, melt chocolate with the margarine over low heat.
In large mixing bowl, beat eggs with remaining sweetened condensed milk, water, van, and salt.
Add chocolate mixture.
Pour into pie shell.
Top with pecans.
Bake 35 minutes or until center is set.
Your favourite homemade GF pie crust, glazed with an egg yolk and pre-baked
3 eggs, whisked
1 – 15oz can sweet potatoes (or two cups of cooked and mashed sweet potatoes)
1 ½ cups heavy cream
¾ cups brown sugar
1 tsp each cinnamon and ginger
½ tsp nutmeg and allspice
½ tsp salt
Preheat oven to 375ºF
Mix everything together.(Except the crust of course)
Pour into hot pie crust.
Bake 40-45 min.
Cool on rack.
Top with whipped cream.