Gluten-Free, Dairy-Free Black-Bottom (Custard) Pie

I know a recipe for pie doesn’t seem to have much to do with the usual themes of this blog, but I’m posting it anyway because (1) it’s an awesome recipe that I semi-created, and (2) it tangentially relates to my loss of Gadget (and Barnum manages to make a cameo in the pie pics), and (3) my life has been kind of rough lately, what with the downturn in my health and the anniversary of Gadget’s death, and other emotionally difficult stuff (that I discuss at the end), so sharing one of my favorite recipes is a nice distraction.

Warning: This is no recipe for wimps! You either need to have a good arm (your’s or someone else’s) or some cool, labor-saving kitchenware (like electric beaters), or both, to make this pie. It’s been a few years since I could make this pie on my own (and even then, it required “a good day”). Usually what I do is “oversee” the baking. This means I tell Betsy or a PCA what to do, and they do all the actual stirring and lifting and measuring (and especially whisking!), and I watch and direct.

I’m a control freak when it comes to baking, so I periodically stick my hand in and make sure it’s just how I like it. For example, I take charge of adding certain ingredients (especially light-weight ones). Ironically, my controllingness involves me tossing in a lot of the ingredients without measuring them, because I like to use more of some things (chocolate and vanilla, for example) than the recipe really calls for, and I don’t want to bother with measuring. I generally eyeball most ingredients, actually.

Black Bottom Pie and Me

Black-bottom pie is a fantastic pie, unlike any other, in that it is so much better than pie normally is. For one thing, it has chocolate in it. I see little reason to eat dessert if it doesn’t have chocolate in it. Sugar is just a vehicle for chocolate delivery, in my opinion.

Almost equally importantly, it doesn’t have a normal pie crust. Regular pie crust has neither chocolate nor sugar in it, so it is completely pointless. I am not typically a fan of pie. Can you tell?

I made my first black-bottom pie when I was twelve years old, using a recipe my mother found in that year’s Boston Globe. It was one of three “not-your-typical-Thanksgiving-pie” recipes. I never tried the other two because once I made this one, I knew I’d reached pie nirvana, and there was no point in seeking further. I have been baking black bottom pie for Thanksgiving every year since then. That’s a lot of pies! (I won’t say exactly how old I am, but the Globe recipe is from the early 1980s.) I still use the newspaper recipe, even though it’s become difficult to read because it’s completely fallen apart; it’s torn, folded, blurred, and faded, as well as smeared with egg and chocolate, etc. I piece a lot of it together from memory, which is another good reason to post the recipe here. It will be saved from obscurity and the ravages of my recipe drawer.

The G-F/Dairy-Free/Food-Allergy Aspects

The original recipe was not in any way hypoallergenic or gluten-free. I made the adjustments myself, over the years, as I became allergic to more and more foods. I also tweaked it to conform more to my particular tastes. As you will see, if you have food allergies, you can modify the recipe to avoid anything that might be problematic, except eggs or sugar.

The way I make it, every ingredient (except gelatin, because I’ve never found that in organic form — if you know of an organic brand of unflavored gelatin, please post in the comments!) is organic, except the eggs, which are free-range. Chemical food makes me really sick, so it’s not an option for me to eat non-organic. I haven’t written “organic” in front of every ingredient, but if you have the money and the access, do yourself and the planet a favor, and buy organic.

I’m very fortunate that I can currently eat eggs, as long as they come from truly free-range, nontoxic hens, because custard absolutely requires eggs. I can’t eat factory-farmed eggs, and I don’t even do well with organic eggs. (This site explains the difference between organic and truly free-range eggs. Note: The second part of the explanation is in an uncaptioned video.) I get my eggs from a local teenager who has truly free-range, nontoxic hens, and they are awesome.

The crust recipe below also has nuts in it, which are a very common allergen. I am allergic to all nuts to some degree, but some more than others. However, I can “get away with” certain nuts on occasion. If you are allergic to nuts and can’t risk it, just make a different kind of crust. The best kind is chocolate-cookie crumb crust or graham-cracker crust. In fact, those are the traditional black-bottom pie crusts. Or you can make a regular pastry pie crust, too. It’s very easy to make a fast, gluten-free traditional pie crust with just a mix of g-f flours, canola oil, water, and salt. I’ve done it many times, just by converting the 5-minute crust recipe in The Joy of Cooking by substituting “pastry flour” with equal parts rice, millet, and tapioca flour instead. I don’t even roll it out; I just mix it right in the pie plate and press it into shape with my fingers.

Crust

A true black-bottom pie crust is made from chocolate cookies. As the name suggests, this gives the pie a black bottom. I have yet to find a chocolate cookie I can tolerate that would work for pie crust, so I use a nut crust. The nut crust has two bonus features: (1) It’s easy. (2) It’s tasty and retains its crunchiness longer than regular crust. I originally got the recipe from my friend Emily, a nutritionist and allergy gourmet. Then I lost it, so now I kind of wing it. You have been warned.

Crust Ingredients:

  • Hazelnuts (because they are the most delicious nut on the planet, but you can use any nut you like)
  • Rice flour (because I tolerate it, but you can use another type of flour if you want)
  • Millet flour (ditto)
  • Oil (I use coconut oil, because it tastes awesome and has healthful properties which are maintained at high heat, but you can use canola or any other vegetable, nut, or fruit oil you tolerate)
  • Water
  • Salt
  • Vanilla extract (because everything’s better with vanilla) (optional)
  • Cinnamon (ditto) (optional)

Crust Assembly:

Preheat oven to 375 degrees.

Grind up nuts (in a food processor or blender) until they’re somewhere between the consistency of coffee grounds, sand, or a fine dust. It’s up to you how crunchy or floury you like it. I use enough nuts to end up with about 1/2 to 3/4 cup of “nut flour,” but I use an extra-big pie plate. If you have a smaller pie plate, make less.

Pour the nut flour into the empty pie dish. Add the other flour. I use about 1/8 to 1/4 cup of each, for a total of about 1/4 to 1/2 cups g-f flour. This depends, again, on the size of your pie plate and whether you want your crust really nutty crunchy (less flour, more nuts) or more like a standard pie crust (more flour, less nuts). (If you want to use a gluten-free flour mix or other types of flours, instead of the rice/millet combo, that’s fine, too.)

Add 2 to 3 tablespoons oil and a roughly equivalent amount of water and 1 teaspoon vanilla. You want just enough liquid to get all of the flour moist. Stir it around, and if you need more moisture, add a bit of oil and/or water. When it’s all moist, pat it against the bottom and sides of the pie plate until it’s relatively thin and even all the way around. Sprinkle a little bit of cinnamon on it.

Put crust in the oven for 10-20 minutes. I usually check it at 10 minutes, then watch it and check it every few minutes after that. Generally, it’s done at around 15 minutes, but if yours needs to stay in longer, don’t panic. It should get just slightly darker tan/brown than its original color. Basically, it should be dry and hard (but not like a rock). If it’s still moist or soft, it’s not done. If it’s brown or black, you burned it. Try not to do that.

Once it’s done, take it out and leave it somewhere to cool. Turn off the oven. You’re done with the baking part. (That was the easy part.) Often I bake the crust one day and do the filling the next, to spread out the work.

Black bottom pie side view

The finished pie. Note the deep dish crust!

Incredibly Awesome Filling (Layers of Chocolate and Vanilla Custard)

Filling Ingredients:

  • 2 ounces dark chocolate
  • 1/2 packet (1/2 tablespoon) plain gelatin (The only brand I know is Knox, but do tell if you know of another!)
  • 1-2 tablespoons water
  • 5 eggs
  • 2 tablespoons rice flour (or whatever flour you tolerate)
  • 2 tablespoons millet flour (ditto)
  • 3/4 cup sugar
  • 2 cups milk substitute (see directions for your options)
  • 2 teaspoons vanilla (optional)
  • 1/4 teaspoon salt

Filling Instructions:

Break up your chocolate. I like Green & Black’s 70% dark. If you like intensely dark chocolate flavor, use more than 2 ounces. If you’re more of a “milk chocolate” flavor person, definitely use less (1.5 ounces or so). I often end up using close to 3 ounces, because I’m a chocaholic.

Put the chocolate on a plate, and put the plate over a pot of gently simmering water. Not a pot with boiling water, just gently warm the chocolate so it melts. If you have a double boiler, I suppose you could use that, but I’ve never used one, so I can’t give you tips. You can also just microwave the chocolate, only be careful that it melts evenly and you don’t scorch it. Set chocolate aside.

Put the water in a teacup or somesuch and pour the gelatin on it. Set it aside.

Separate out the first 3 eggs. I suggest cracking them one at a time into a bowl that you use only for separating your eggs, so if you get some yolk in your whites, or if one of the eggs is bad, you haven’t ruined all the others. You want to end up with five yolks in a large mixing bowl and three whites (without any yolk “contamination”) in a smaller mixing bowl. I usually use the remaining egg whites to make meringues with, or I did when I was less disabled. Now I usually just fry them and eat them with breakfast or give them to the dog. Both Gadget and Barnum love(d) raw eggs. When Gadget had cancer, I fried the white and gave him the shell and yolk raw. Barnum gets it all raw. (Warning: Raw egg causes horrific dog farts!)

Speaking of dogs, Barnum apparently felt I couldn’t let another post go by without him. When I put the pie on the floor to take a picture of it for this post, he came over to investigate (of course — Barnum is Mr. Curiosity). So, we played “pie zen.” Barnum approached the pie, I said, “Leave it,” and he laid down next to the pie, with his head on his paw, looking away, clearly realizing there would be no chocolate custard deliciousness for him. It was so cute, I had to take a picture.

Barnum and pie

Barnum practices pie zen.

Whisk the egg yolks with 1/2 cup of sugar. (Don’t use the rest of the sugar yet.) Add the flour. If you can tolerate regular (wheat flour), just use 3 tablespoons of that (and count your blessings, dammit). If you are gluten-free, and you have a g-f flour mix that you normally use for baking, use 4 tablespoons of that (and consider yourself relatively lucky). If you’re like me and you can’t tolerate most forms of starch/flour, just use whatever combination you like of those that adds up to 3 or 4 tablespoons. A mixture is usually better for baking g-f, which is why I use both millet and brown rice flour, but if you can only tolerate one form of flour, that is fine, too.

Add enough of the milk substitute — I usually add about 3/4 cup or more — to make “a thin mixture.” (Again, if you’re not allergic to dairy, you can use actual cow’s milk — and consider yourself really lucky.) (Dammit!) If you can tolerate soy, I recommend soymilk, as it’s the closest thing to milk in taste and ratios of fat and sugars and such. Other options are almond milk, rice milk, hemp milk, or water. I can’t tolerate milk substitutes other than rice or hemp (or water). I use hemp milk because, even though it gives the vanilla custard an ever-so-slightly hempy taste, it’s thicker and more milk-like in its ratios of fat, protein, sugar, etc., than rice milk, which is pretty much just water and sugar made from rice. Plus, once you have all the various flavors melding together in the pie, you really cannot taste the hemp. (This is not just my opinion, but that of everyone who has tasted my pie.) (And no, hemp milk does not contain THC, so you cannot get high on it!) But, you can make this with rice milk or water. I’ve done it, it just takes longer during the whisking stage to thicken because there’s less fat, and therefore it’s also a little less rich and luxurious (but still good!).

Scald the remaining milk-substitute in a pot on the stove. “Scald” just means heat it on medium-high until right before it boils. You don’t want to burn it; that would be “scorching” it. I used to get those two terms mixed up. Then take it off the heat.

Pour the milk-substitute very slowly over the yolk mixture, mixing constantly. The best way to do this is to have one person pour the hot liquid while the other one stirs, but if it’s just you, you can just pour a little on, stir stir stir, pour a little on, stir stir stir. The reason you want to mix them very slowly is that if you just dump a lot of hot liquid onto the yolks, they will cook, and you’ll get scrambled eggs. If this happens, you might still choose to eat it (as I once did), but it’s very disappointing — trust me.

Now, take the yolk/liquid mixture and pour it back into your saucepan. This is where the work comes in! Whisk it constantly over medium heat until it comes to a boil and thickens suddenly.

Some important notes:

(1) Why must you whisk constantly? Because if you don’t, it will either burn, which will ruin it completely, or it will (again), turn into scrambled eggs, which will also pretty much ruin it, though it’s still edible if your standards are low, like mine. This is also why you should have your rubber spatula in hand to periodically scrape the sides and bottom, otherwise those parts will cook or burn in a way we don’t want.

(2) How will you know when it comes to a boil and thickens suddenly? It will boil (bubbles will form, pop, pop, pop), and then it will really, truly thicken, and become like custard/pudding. It’s exciting when this happens! How long it takes depends on your ingredients, your stove, and I don’t know what else. Sometimes for me, it’s just a few minutes, and sometimes it seems like it takes forever. (It takes longer if you, a chronically ill, fatigued person, do it, than if a healthy, energetic person does it. That’s been scientifically proven.)

When the above magic occurs, reduce the heat to low and continue whisking constantly for two minutes. By that time, it should be really thick and custardy. If you’re not sure, keep whisking it on low for another minute or two.

Remove the pan from the burner and add your vanilla. Pour half of the custard back into your mixing bowl from whence it came. If you’re like me, you’ll actually pour a bit more than half into the mixing bowl, because this will become the chocolate custard part, which is my favorite part. Also, we’re going to do something that will increase the volume on the vanilla custard part, so using more for the chocolate part makes it more even.

Anyhoo, divvy it up however you want and then add your melted chocolate to the part that’s in the bowl. Once it’s all smoothly mixed in, pour it onto your baked, cooled pie crust. Smooth it over, set it aside.

Add the gelatin (which will have hardened into a little gelatenous glob) to the still-warm custard in the pot. Stir it until all the gelatin has melted. Set it aside.

Add the pinch of salt to the egg whites and beat them on the highest setting on your mixer, until they form soft peaks. Use a clean rubber spatula around the sides to make sure all the egg whites get beaten. Turn off the mixer and add the leftover sugar. (Remember that 1/4 cup of sugar you didn’t put in the egg yolks? Now its time has come.) Turn the mixer to max again and beat the whites till they are glossy and stiff.

Use the biggest rubber spatula you have (it’s okay if it’s the same one you used on the egg whites) to gently fold in a big spoonful of the custard into the egg whites. Then, take the egg whites and gently fold them all into the vanilla custard. Do this until no more white patches show. Then pour this on top of the chocolate pie, which should be firm by now.

Final Touches

At this point, you can either pop it into the fridge, call it a day, and go rest, or you can try to make your pie even more impressive. The simplest way is to make swirls or waves in the vanilla custard and/or shave some chocolate over the top, or sprinkle it with the same type of nut you used in the crust, or something like that.

Black bottom pie

My only decoration this time was chocolate shavings on top. I didn't even bother making swirls in, or scalloping, the custard.

The original recipe I have calls for a third layer, which is whipped cream. If you’re going to go for a third layer, you should do this part right before you serve it. Either way, you can make the rest of the pie either the day before or the same day you intend to eat it. It just needs to chill in the refrigerator for at least a couple of hours for the vanilla custard to set.

If you can tolerate real whipped cream, I will refrain from saying how I really feel about that, except that you can find a recipe for making whipped cream pretty much anywhere (hint: heavy cream, sugar, vanilla, whip it).

When I used to tolerate soy but not dairy, I made tofu whipped cream, which is quite lovely on this pie, too. It ends up being more of a sauce than a “standing up on its own” whipped topping, so I recommend not pouring it on as a third layer, but having it on the side instead (When Harry Met Sally reference!) so that you or your guests can spoon it onto their own wedge. Again, I’m not going to provide the recipe for this, because it would require me to get up and find my tofu cookbook, and I can’t eat it anyway. Hint: You use the soft or “silken” type of tofu for this. I’m sure you can find the recipe elsewhere. Try a vegan dessert site. It’s really easy. It just requires tossing all ingredients into a blender or food processor or mixer and going “whirr.”

The  Gadget and “Other Things” Tangent

What does pie have to do with facing life after the loss of my service dog? This is sort of like the game, “Six Degrees of Separation.” The connection is that Thanksgiving used to be my second-favorite holiday (Passover was my first), which I celebrated, since 1993, with my two best friends, and all of our friends, roommates, and lovers of the time. They were very dear to me, and I have many happy memories of Thanksgivings with a rotating procession of our lovers, roommates, and friends — and my rotating food allergies, and my various cats and dogs that came and went — but these two people were constant. And we called ourselves our “family of choice,” and they meant the world to me.

My life stabilized, as did theirs, with the same partners attending each year. I settled firmly into the service dog way-of-life, and Gadget was a central part of holidays for me. This was especially true after I became much more functionally disabled, due to Lyme disease and coinfections (other tick-borne disease), contracted in the summer of 2007. I relied on Gadget a great deal for my day-to-day functioning, and for a holiday, which required extra functioning, that was even more true. At some point, I began a tradition of feeding Gadget a bit of the Thanksgiving meal, especially turkey. I know this is a serious no-no for a service dog, but when you’ve been partnered for many years, you learn what you can let slide without dire consequences. I enjoyed being able to indulge him on a festive occasion.

Then my life started falling apart, in November 2007, right around Thanksgiving, due to Lyme. I lost a lot of function, I was in excruciating pain and other forms of bodily discomfort all the time, and I developed a lot of psych symptoms (that I was not aware at the time were psych symptoms). That made Thanksgiving a hard time of year for me.

Then, people started dropping out of my life. Some died, some had difficulty with the physical aspects of my illness — including my speech disability — but most were alienated by my altered personality, or a combination of the physical and psychological effects the new illnesses had on my life.

One of the people who dropped out was one of my two best friends. I am still in contact with the other, but only just barely, by email. We are hanging on by our fingernails, trying to see if we can rebuild what was lost.

So, last year, as Gadget was dying of cancer, Thanksgiving was looming. I felt very bleak about this upcoming “holiday” that felt like a gaping wound of all I’d lost — except Gadget. Gadget was still with us, and even though I knew he was dying, I desperately hoped he had another couple of weeks left.

It felt like the most ill-named holiday ever. Except that I was terribly thankful for the few people in my “inner circle” (Betsy, my parents, a long-distance friend I talk to on the phone, and another whom I email) who had not abandoned me, and I was grateful for Gadget. I was grateful that we had had some special months when he was in remission.

Betsy’s and my parents were scheduled to come for Thanksgiving, which was the first time that had ever happened, and I was grateful for them coming to try to cheer and support Betsy and me during a hard time. Most of all, as T-day loomed, I fervently hoped that Gadget would be alive, so that I could be thankful that we still had each other. I wanted so much to feed him some turkey and stuffing and squash, to drop my hand down to pet his head between rounds of gluttony. I felt that being able to say I was thankful for Gadget’s presence would help diminish the feelings of loss that otherwise overwhelmed me.

Gadget did not make it to Thanksgiving. He died on Thursday, November 19, and Thanksgiving was exactly a week later, Thursday, November 26.

I was desolate. I tried to be cheery for my family’s sake. I don’t know how well I succeeded. I’m not sure, but I think I made a black-bottom pie, despite it all.

Before we ate, I set up a little plate for Gadget of turkey (without bones) and stuffing and gravy and veggies, and I put it on the floor near where I was eating. Sort of like putting out a cup for Elijah on Passover. I felt embarrassed about it. The only person I’d told what I was doing was Betsy. She kept trying to get me to put less on the plate, I guess because of the waste. I don’t know what our parents thought of me putting a plate of perfectly good food down on the floor for no one. Later, when I had to throw it out, I really didn’t want to. It was an effort, like the rest of the day — a series of forcing myself from one task to the next.

This year, I’m not celebrating Thanksgiving. Betsy’s driving down to spend the holiday with her mom and her cat. I’m going to spend it with Barnum, trying to ignore that the holiday exists. I’ll probably try to get a lot of training in — or a good, long walk, if my chair and I are up to it.

However, my parents wanted to do some sort of Thanksgiving-esque thing with me, so this past weekend, they came out with turkey, cranberry sauce, and stuffing (all made without stuff I’m allergic to), and I made black-bottom pie, just like old times. I only cried once, the food was good, the people were kind, and I just tried to get through it and not think too much about Gadget and all the others gone from my life.

One good distraction was Barnum. He has to learn table manners, because normally I eat in bed, so he didn’t know he shouldn’t come circling around the delicious-smelling table. Betsy helped out a lot by finding ways to distract him that didn’t involve food when I was eating. Barnum’s very entertaining when he’s playing.

The best part of the meal was the black-bottom pie. After all, it has chocolate in it.

That’s what it all comes down to. Despite all this turmoil and loss, two things haven’t changed: Black-bottom pie is awesomeness in a glass dish, and the person I usually find the easiest to deal with in a social situation is the dog.

I would close by saying “Happy Thanksgiving,” except that that would feel dishonest, because I don’t feel happy about it. I think I have come to a place of moderate acceptance, and that’s pretty damn good, considering.

Instead, I say, “Happy Black-Bottom Pie.”

May your dogs not attempt to steal turkey bones. May those you love show up in body and spirit. May your custard thicken suddenly and spectacularly.

-Sharon, the must of Gadget, and Barnum (Pie Zen Master)

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3 Responses to “Gluten-Free, Dairy-Free Black-Bottom (Custard) Pie”


  1. 1 brilliantmindbrokenbody December 27, 2010 at 2:53 am

    I know you said you have some nut allergies, but I was wondering if you’d be interested in my flour-free cookie recipe, based on almond meal. They are DELICIOUS if you dip the bottoms in dark chocolate, as they’re a fairly heavy cookie that holds up to the chocolate well.

    ~Kali

  2. 2 Sharon Wachsler December 27, 2010 at 8:18 am

    Hi Kali,
    Thanks so much for offering. That does sound delicious.
    Unfortunately, my recent ultrasound showed that while my gall bladder is fine (yay!), I have fatty liver disease. The treatment for this is to lose weight, lower triglycerides, and avoid insulin resistance. So, no cookies (or other desserts) for me for quite a while!…


  1. 1 How to Make a Gluten-Free, Dairy-Free Chocolate Cake | Gluten free recipes Trackback on February 15, 2011 at 10:04 pm
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