One of my favorite parts of the holidays has always been cookies. I remember when I was a little girl the longest hour of my life was the hour it took for the gingerbread dough to chill before my mom would help my sister and I roll the dough out and cut it into little people, trees and stars. I still love making gingerbread-men, they are one of my favorite Christmas cookies.
Chess pie is basically brown sugar, butter, and eggs all mixed together and smothering whatever delicious thing you want it too. Pecan pie is chess filling poured all over some nice toasty pecans. Chess pie really is genius! Dump it all over cookies, nuts, chocolate, BACON! It really is the most amazing invention!
Basically all I did was coarsely chop up my favorite gluten-free gingerbread men and dump the filling on them. Super easy! (Also, I devised a recipe WITHOUT corn-syrup, in case that is a concern for you.)
This pie, is by far my favorite. The gingerbread cookies soak up the sweet, buttery filling and become something truly amazing. Without any more delay…eat this pie!
- 1 1/2-2 dozen gluten-free gingerbread cookies (just enough to fill up the pie pan, how many depends on the size and thickness of your cookies. It took me just shy of 1 1/2 dozen, but my cookies were really big.)
- 1 c. brown sugar
- 1/4 c. white sugar
- 1/2 c. butter
- 2 eggs
- 1 tsp. vanilla
- 2 Tbs. milk
- 1 gluten-free pie crust (I use this recipe or your favorite. I’ve also used the Pillsbury gluten-free pie dough with great results.)