First blog posts require a little bit more introduction, so…hi! I’m Jordan. I live in Austin, TX, and I’m a gluten-free home cook and baker. A Texas native, I’ve always loved food, but when I was diagnosed with celiac in 2012, I had to relearn how to find joy in eating. Now I’m ready to share what I’ve learned. My goal with this blog is to celebrate the small but meaningful comfort that comes with making a meal.
In addition to launching this food blog, I work for a writing non-profit and previously dabbled as a yoga teacher. And while I am gluten-free, I plan to make recipes that will delight even the most devoted of wheat-eaters. I’ll also do my best to accommodate other special diets whenever possible — solidarity, sisters. Thanks for stopping by!
Now on to what you’re really here for: mother-effin’ delicious pie. I dreamed up this pie on a day not unlike this one. It was stormy and gray, which is not my favorite kind of day, and I needed some chocolate, stat. The look of this pie — swirls of chocolate and white — came to mind before I pinpointed exactly what the ingredients were. The name came quickly, too, making me feel very Jenna from Waitress. And then I realized that, obviously, a such a dreary day required not only chocolate, but a teeeeensy bit of booze.
One note for my Texas friends, despite the unseasonably cool weather we’re having: unless you’re confident the pie will be devoured immediately on arrival, this is not the pie to bring to an outdoor barbecue. It will melt. This pie is best for cool environments where it will be served and eaten within a couple hours.
Send me any questions you have! I hope you enjoy!
STORMY SKIES CHOCOLATE SILK PIE WITH COINTREAU WHIPPED CREAM (gluten-free)
GLUTEN-FREE CHOCOLATE “COOKIE” CRUST (adapted from Kate McDermott via bon appetit)
- 272 grams (2 packed cups) almond flour
- 7 tablespoons butter, room temperature
- 2 tablespoons cocoa powder
- 3 ½ tablespoons sugar
CHOCOLATE SILK (adapted from the New York Times)
- ¾ cup unsalted butter, room temperature
- 1 ¼ cups sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, melted
- 3 eggs (Note: If you’re pregnant or have a compromised immune system, use pasteurized eggs.)
COINTREAU WHIPPED CREAM (by me!)
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons Cointreau, divided
- 1 tablespoon orange juice
For the crust: Preheat oven to 350 degrees.
In a medium mixing bowl, cream together almond flour and butter. The mixture won’t become entirely smooth; you’ll have lots of small pebbles, but do combine until there are no large chunks of butter remaining. Add cocoa powder and sugar; mix until combined.
Form a ball with the mixture. Using your hands, press dough into a 9-inch pie pan, making sure to get an even layer on the sides and bottom of the pan. As Amanda Hesser says in her recipe for a peach tart, “pat firmly and confidently.”
Bake for 12 minutes. Do not use pie weights. After baking, refrigerate crust until ready to fill.
For the chocolate silk: In a medium mixing bowl, cream together sugar and butter until it fluffs beautifully. Stir in salt and vanilla. Pour in melted chocolate and mix well. One at a time, add eggs, mixing well after each addition. Set aside.
For the whipped cream: Add cream, sugar, and vanilla to a medium mixing bowl. Whisk on high speed until stiff peaks* form. Add the Cointreau and the orange juice one tablespoon at a time, whisking well after each addition. Reserve half of the whipped cream for later.
Putting it all together: To the cooled pie crust, add five or so large dollops of the chocolate silk to the pie pan. Layer on three or so dollops of whipped cream. Continue in this fashion until all chocolate is added and you have just a couple tablespoons of whipped cream left (not counting the whipped cream reserved for later). Using a spoon, gently scoop and stir the chocolate and whipped cream mixture, just until large swirls of whipped cream become visible. You can then use the back of a spoon to direct the swirls, and, if necessary, add tiny dollops of whipped cream to the top of the pie and use clean fingers to paint in more swirls.
Refrigerate for at least two hours. If you have time, refrigerate for 12 to allow flavors to develop more fully. Serve topped with extra whipped cream.
*Not sure what I mean by “stiff peaks”? The Kitchn has an awesome tutorial with pictures of egg whites that also applies for cream.