Gluten-Free Gingerbread Chess Pie

This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for supporting Flippin' Delicious!

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.

This Gluten-Free Gingerbread Chess Pie is by far my favorite. The gingerbread cookies soak up the sweet, buttery filling and become something truly amazing. No corn-syrup either, just the good stuff.

Until this summer I had never heard of chess pie, but then I saw this recipe for Snickerdoodle Chess Pie from Something Swanky. Since then I have seen chess pies all over the web. I’m so glad I gave chess pie a shot, because it is AMAZING!

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!

This Gluten-Free Gingerbread Chess Pie is by far my favorite. The gingerbread cookies soak up the sweet, buttery filling and become something truly amazing. No corn-syrup either, just the good stuff.

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!

Gluten-Free Gingerbread Chess Pie

by Flippin’ Delicious
Cook Time: 45-55 minutes
6057690

Ingredients (1 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.)
Instructions
Preheat your oven to 350F.
Roll out your pie crust and line your 9inch pie pan with it. Crimp the edges if you are so inclined.
Coarsely chop, break or crumble your cookies so that they fill the pie pan all the way up.
Melt the butter (either in a small saucepan over medium heat OR microwave in a microwave safe bowl) and mix all the remaining ingredients.
Dump the filling over the top of the cookies and bake for 45-55 minutes or until the edges are set and the very center jiggles just a tiny bit.
Cool. Slice. Eat.
Powered by Recipage

Comments

  1. Andrey says

    gluten-free apple (thanks, laura!) and snuck a couple of peecis of pecan just because you can’t really survive in texas without it. sorry you’re ailing. pie will be even better after prolonged anticipation!

    • flippindeliciousflippindelicious says

      Hi Michelle,

      I think that I may have used homemade ones. My favorite recipe is here: You can use any gluten-free gingerbread cookie, store bought or homemade. -Brianna

Leave a Reply

Your email address will not be published. Required fields are marked *