Those of us celebrating Passover often ask why Passover night is different from all the other nights. Aside for commemorating the Exodus of Egypt, and turning our houses inside out, we also make several changes in our menu. We are obligated to forgo certain foods for several days, specifically anything made from wheat, yeast or legumes (depending what your Passover customs dictate). But Passover is not just about eating potatoes and Matzah. There are variety of dishes you can make that are gluten-free and Passover friendly. I’ve made and published many recipes on chocolate desserts. Some of you may be asking why this is different from all the other chocolate pie desserts that I’ve made in the past. Rather than using a regular graham cracker pie crust, I used pulverized gluten-free cookies. Aside for bittersweet chocolate chips, I used Grand Diplomat, a Passover friendly liqueur. If you choose to, you can use chocolate liqueur with a hint of orange or mint. Unlike most pies, this pie requires 8-10 minutes of baking time. Do not exceed more than 10 minutes. A toothpick test would help in this case. This dessert can be eaten all year round and I’m sure celiac family members and friends will appreciate this pie. Eat it as it is or serve it with a dollop of whipped cream and slices of fresh strawberries on top. Or you can sprinkle some chopped nuts. You won’t miss the gluten version. trust me on that one. For a more child-friendly version, replace the liqueur with dissolved coffee, orange juice, or pureed berries (not jam).
For this recipe, you will need:
- 2 cups of gluten-free cookies pulverized
- 1/2 stick of margarine melted
- 1/2 cup of brown sugar
- 16 oz of bittersweet chocolate chips melted
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/3 cup of Grand Diplomat
- 1/2 of sugar
Preheat oven to 350 degrees F. Mix melted margarine with brown sugar and cookies. Place against an 8 inch pie dish. Bake for 15 minutes. Remove from oven and let it cool. Whisk one egg at a time in melted chocolate. Add the remaining ingredients and mix well. Transfer chocolate mixture into pie crust. Bake for 8-10 minutes or until an inserted toothpick comes out clean. Chill and serve.
Yields 8 servings