Sunday, October 19, 2014

Gluten Free German Chocolate Pie Bars

Normally, a pie is made with a pastry crust and is baked in a pie plate.  This  recipe calls for a crustless version baked in a 9 x 13 pan with 2" high sides.
Rather than a pastry crust, I've substituted a pecan crust which cuts out carbs and gluten.

Baking the "pie" in a pan allows you to cut the servings into about  2 dozen 2" pieces . It's perfect for entertaining a large crowd.

This is not a new recipe; it's a variation of the old, original Baker's German Sweet Chocolate Pie recipe, but I've added a few touches of my own. 

Be aware that this is a rich and sweet dessert... I don't even want to know the calories in a serving.  But, trust me, it really is worth the splurge.

German Chocolate Squares
2 cups minced pecans, or more if you'd like a thicker crust
1/4 cup Joe and Son's Butter infused Olive Oil
1 Tablespoon + 1 teaspoon sugar
Combine the 3 ingredients in a medium sized bowl; mix well and press into a 9 x 13 pan.  Bake at 325 degrees for 7 minutes.  Remove from oven and let cool.
Raise the oven temperature to 375 degrees.


3 packages of Baker's sweet German Chocolate (4 oz.  each)
1/2 cup Joe and Son's Butter infused Olive Oil
1/4 cup Joe and Son's Dark Chocolate Balsamic Vinegar
2 cans evaporated milk (14 1/2 oz. each) + 3 oz. more of evaporated milk
2 1/2 cup sugar
6 Tablespoons cornstarch
1/4 teaspoon salt
5 large eggs
2 teaspoons vanilla extract
2 cups sweet flaked coconut
1 1/2 cup chopped pecans
To prepare the filling, melt the chocolate with 1/2 cup Butter infused Olive Oil. Slowly add the Dark Chocolate Balsamic vinegar while stirring. .  Remove from heat.
Gradually blend in the milk.
In a large bowl, mix the sugar, cornstarch, and salt; beat in the eggs and vanilla extract.  Slowly pour the chocolate mixture into the egg mixture, stirring while you pour.  Pour slowly or the hot chocolate could cook the egg mixture.  Pour the chocolate mixture into the baking pan, taking care not to disturb the pecan crust.
Combine the coconut and the remaining pecans and sprinkle them over the filling.
Bake at 375 degrees for about 50 - 60 minutes*  until a knife inserted into the center of the "pie" shows the center no longer runny.  The filling will be soft but will set while cooling.
* If the topping appears to be browning too much, cover the pan with aluminum foil.
Cool for at least 4 hours before serving.

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