Monday, November 16, 2009

Devilish Dessert

My husband named this "Devilish Dessert" because he said the wicked stuff always overpowers his better judgement to have a second piece. :)
My Dad suggested "Heavenly Dessert", for pretty much the same reason.
This recipe makes a 9x13 pan.
BASE:
1/2 cup butter or margarine, melted
3 cups gluten free graham cracker crumbs
1/4 cup sugar
Combine the crumbs, margarine and sugar together thoroughly. Place in a 9x13" pan and press down firmly and evenly. Bake at 350 degrees for 15 min. Cool.

PUDDING LAYER:
4 cups warm milk or milk substitute (I use coconut milk - it gives a wonderful flavor - I take
one can of rich coconut milk and dilute with pure water to make the 4 cups)
1/4 tsp salt
1/2 cup sugar
1/4 cup cocoa (or equivalent in unsweetened chocolate)
1/2 cup + 3 Tbsp rice flour
2 eggs, room temperature, beaten
1 tsp pure vanilla
2 tsp butter or margarine, optional
Place flour, cocoa, sugar and salt in a sauce pan, whisking to mix. Slowly add the warm milk, whisking to prevent lumps. Stir over medium heat until thickened. Whisk in the beaten eggs and cook for about 1 min, stirring to prevent burning. Remove from heat and add vanilla and butter (if using). Pour over crust and place in fridge to cool.

TOPPING:
Beat 1 cup of cream or whip topping and apply to cooled pudding. Cut into squares and serve.

VARIATIONS:
Make vanilla pudding by removing the cocoa and decreasing the sugar if desired. Instead of whipping cream on top, you could add meringue - and you have a traditional "Flapper Pie".

You could make Banana Cream by making the vanilla pudding: first slice 2 or 3 bananas on the crust and pour the pudding over. Top with whipping cream.

Note: The chocolate recipe makes a semi-sweet chocolate - if you prefer a sweeter chocolate, increase the sugar to 3/4 cup. If you own a Vita-Mix blender, this recipe was developed from the one on page 108 of the recipe book that comes with the mixer. You can follow their directions for using the mixer to make the pudding.

6 comments:

momto9 said...

That does look rather wicked good!

Carmen said...

Wow - another recipe that looks amazing. Can't wait to give it a try.

Cinnamon said...

Sounds yummy. I have a question. The last can of coconut I bought was disgusting. Will the can of yucky coconut be yummier with all the other ingredients added or do I need to buy my coconut from somewhere specific?

Thanks for sharing~ Cinnamon

Damien and Laurie said...

I tried this!!!!! I have never "intentionally" made something gluten and dairy free and tried this dessert out for dinner at a friend's place. THIS WAS SOOOOOO GREAT! I made it with coconut milk as you indicated but I did a different crust. Not being GF, I didn't have xanthan gum and they didn't have any GF crumbs at the grocery store. So, I substituted GF Arrowroot cookies and ground them in the vitamix. It turned out great (and cheaper than if I had bought xanthan gum too) :)

Anyhow, just wanted to say thanks for a great recipe! I'll keep this one on hand for sure. We all enjoyed it!

CinnamonQuill/GlutenFreeFeed.com said...

Ooooo, I could totally see myself eating half of this in one sitting. I love that you used coconut milk, too. Doesn't it make the best pudding and custards?!

Also, thank you for all your submissions to Gluten Free Feed!! :)

Jeanine said...

I will definitely have to keep this dessert in mind for the next time I have to bring something to my in-laws. It looks so good! Great job. :)

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