GF/CF Chocolate Pie

Let me begin by saying I don't like Pumpkin Pie - sorry that's not a recipe I have. However, for some strange cultural reason, Thanksgiving must come with pie. Chocolate is always popular with my crew...especially the Mommy of the crew so I set my sights on creating the perfect pie for me. Therefore, this recipe was adapted and put together from a few related recipes I found on the web. It was truly spectacular - especially paired with a couple scoops of homemade peppermint stick ice cream (see Ice Cream! post for recipe)

Crust:
1 cup superfine brown rice flour (see tips)
1/2 cup arrowroot starch OR cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon cane sugar (OMIT sugar if making a savory filling)
1/4 teaspoon xanthan gum OR guar gum
1/4 teaspoon salt
1 tablespoon ice water
1 large, lightly beaten egg
12 tablespoons (1 1/2 cups) very cold Earth's Balance Margarine

Mix dry ingredients in a large bowl. Cut in margarine and mix with a pastry cutter until mix is in course crumbs. Add egg and ice water and mix. If the mixture is too dry, add a little more water. If it's hot in your house when you're making this crust, it will be very sticky. Put it in the fridge until it's firmed up. I don't roll my pie crust, I just press it into place in an oiled pie plate. if you want to mess with rolling, put your crust between two sheets of parchment paper and have a go :) Pre bake this crust at 350 until golden - about 30 minutes.

Filling:

1 1/2 cups sugar
1/2 cup cocoa powder
1/3 cup arrowroot
1/4 tsp salt
3 egg yolks
1 cup Silk vanilla creamer

2 cups cashew cream**
1 1/2 teaspoons GF vanilla

Combine sugar, arrowroot, cocoa and salt in a heavy saucepan.
Whisk together egg yolks, coconut milk and cashew cream. Add to saucepan.
Cook over medium heat, stirring constantly until mixture has thickened and boils, about 10 minutes.
Remove from heat and add vanilla.
Let cook and pour into a precooked pie crust.
Refrigerate 4-5 hours or overnight.

**To make Cashew Cream: Blend 1 cup raw, unsalted cashews and 1 ½ cups of water in a food processor until completely smooth.

Topping: 1 cup of frozen Guittard or Ghirardelli semi sweet chocolate chips (these are both non-dairy) pulsed in a food processor until crumbly. Sprinkle these on top of cold pie.

Chow down!!