Tuesday, December 10, 2013
Active Prep Time: 20 minutes
Inactive prep time:2 hours
moondance gluten free cookie bars
1/4 cup sugar
2 tbsp coffee
1/2 cup sugar
10 tbsp room temperature butter
3 oz 70% bittersweet chocolate, melted and room temperature
2 tsp gluten free vanilla extract
1 tub gluten free whipped dairy topping
In a 3 inch deep, 9" pan, press the cookie bars into an even layer for the crust. Set aside.
In a double boiler over medium heat, beat the eggs, 1/4 c sugar, and coffee for 5 minutes with an electric beater or until soft peaks form. Remove the eggs from double boiler and transfer them to a large mixing bowl to prevent them from cooking further. Set the bowl aside.
In a medium bowl, whip the butter and sugar until the butter has become fluffy. Beat in the chocolate and vanilla until well combined. Beat in the egg mixture with an electric mixer for 5 minutes. Transfer the chocolate pie filling to the pan and spread evenly. Cover and refrigerate for 2 hours.
Before serving, top the pie with the whipped topping, and enjoy!
Posted by T.R. Crumbley at 8:14 PM