I saw this post over at Chalkboard Blue and wanted to convert it.  I contacted Michelle and asked about using a homemade crust, because the GF pre-made crusts….well, let’s just say they are a blessing in a pinch, but not too tasty, in my opinion.  She said she had done it with homemade crust.  I contacted her months and months ago, but just now got around to doing it. 

You know how when you make pie and eating it hot out of the oven is the best? Well, this one is better once cooled.  If you do want to eat it warm, try to wait as long as possible otherwise it will be kind of oozy as you’ll see in my pictures. 

Also, since I converted this to gluten free it turned out a bit different than the original, for instance her chocolate chips stayed on bottom and mine rose to the top.  Since never tasting the original I can’t compare, but it was a big winner at my house.

So here’s my take on the recipe with some pictures.

Preheat oven to 325°

1 Pie crust

2 eggs
pinch of salt
1/2 teaspoon vanilla extract

1/2 cup sugar
1/2 cup brown sugar
1/4 cup cornstarch

1 stick butter, slightly softened

2- 3 handfuls Chocolate Chips – I used semi sweet, but would use milk or dark

Make pie crust

Pour chocolate chips into prepared pie crust, cover the bottom

Stir the sugars and cornstarch together and set aside.

In a medium size bowl beat eggs, vanilla and salt until foamy. Add sugar, mix.  Blend in softened butter.

Spread this onto chocolate chips, smooth out.

 

Bake one hour at 325°.

Let cool.  If you cut before cool it will look like this.

This is after it had cooled, completely.