This pie works well with any gluten-free chocolate chip cookie dough. If you want an allergen-free, vegan chocolate chip recipe, use this one.
- Yield:Serves 12
- Active time: 30 minutes
- Total time:About 1 hour
- Gluten-free non-stick cooking spray
- 1 1/4 cups (6 ounces) white rice flour
- 1/2 cup (2 ounces) sweet rice flour
- 1/4 cup (1 ounce) cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup (8 ounces) packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 bag (12 ounces) gluten-free chocolate chips
- 1/2 cup jam of your choice
- Filling Variations
- 1/2 cup coconut, dried fruit, chopped nuts, gluten-free granola, or additional chopped chocolate
Adjust oven rack to middle position. Preheat oven to 350°F. Lightly spray two 9-inch pie plates with non-stick cooking spray.
Combine butter and dark brown sugar in bowl of stand mixer fitted with paddle attachment. Mix on medium speed until a thick paste forms, about two minutes. Add eggs, one at a time, and mix until combined. Stop mixer. Add whisked dry ingredients. Turn mixer on to low speed. Mix until a thick dough forms. Stop mixer. Add chocolate chips. Turn mixer on to low and blend until chocolate chips are incorporated.
Remove a generous half cup of cookie dough. Set aside. Divide remaining dough between two prepared pie plates. Press dough down into bottom of pan and halfway up sides of the pan. (If dough is warm and sticks to your hands, rice flour your hands or chill dough for five minutes.) Divide jam between the two pies. Spread evenly over crust. If adding chopped nuts or other ingredients, sprinkle over jam. Pinch remaining cookie dough into tablespoon-size balls. Divide evenly between the two pies.
Chill pies for ten minutes. Bake until crust is golden brown, about 25 minutes.
Cool pies on wire rack. Wait at least 15 minutes before eating as jam is very hot and can burn your mouth if eaten right out of the oven. Store leftover pie in the refrigerator for up to three days.