Gluten Free Macadamia Pie Crust Recipes

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MACADAMIA NUT CRUST



Macadamia Nut Crust image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 1 (9 to 10-inch) pie or cheesecake crust

Number Of Ingredients 6

5 ounces (approximately 1 1/4 cups) roasted macadamia nuts, ground
1/2 cup panko (Japanese-style bread crumbs)
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 tablespoons butter, melted

Steps:

  • In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
  • Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE



Gluten-Free Impossibly Easy Pumpkin Pie image

Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick™ gluten free mix
1/2 cup sugar
3/4 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
  • Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
  • Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g

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