Since I’ve been gluten-free for a while and expect people to accommodate my needs (to some extent at least), I have gotten better about asking others about their dietary needs as well. When I was asked to bring a gluten-free dessert for myself and one other person at a social event I made sure to reach out to see if that individual had any other restrictions. It’s a good thing that I did because I found out he’s gluten-free (Celiac), egg-free and dairy-free. There went my idea for an ice cream pie in a gluten-free crust. I had to go back to the drawing board.
Honestly, what did people do before the Internet? Did they have to scour the library for a cookbook with a recipe they could use? Luckily I don’t have to do that and I found a great, simple, easy and fairly healthy dessert to bring just by looking online. I followed the recipe below and used a MI-DEL gluten-free chocolate cookie pie crust from my local grocery store. The original recipe didn’t call for sugar but I thought it was a bit bitter without it.
The recipe below, left at room temperature would also make a great gluten-free, dairy-free alternative to pudding. Frozen, the texture becomes more like ice cream.
Chocolate Silk Pie
- 2 medium avocados
- 3 large bananas
- ¾ cup Dutch processed cocoa
- ¼ cup milk of choice
- 1 T molasses
- ¼ cup confectioners’ sugar (optional)
Blend all ingredients into a blender until smooth. Pour into a gluten free crust and freeze for 4 hours or until set. Thaw for 20-30 minutes before serving. Top with your favorite whipped topping or berries.