Ingredients

The following ingredients have 8 Servings
  • 1 8-ounce) bag gluten-free cookies
  • 1/2 cup brown sugar or Swerve Sweetener, Brown
  • 1/2 cup dairy-free buttery spread, melted
  • 1 cup pecans, toasted and roughly chopped
  • 1 pat dairy-free buttery spread (enough to coat the pan when melted)
  • 1/3 cup all-purpose gluten-free flour
  • 1 pinch sea salt
  • 1/2 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 cup raspberries
  • 1/4 cup real maple syrup
  • 1/2 cup dairy-free buttery spread, melted
  • 3 tablespoons raspberry liqueur (optional)
  • 1 cup raspberries for garnishing

Instruction

  • Preheat oven to 350 degrees F.
  • Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium-sized bowl.
  • Add brown sugar and whisk until combined and there are no lumps.
  • Add butter. Stir until the mixture is crumbly.
  • Place the cookie crumb mixture into a Pyrex glass pie pan. (I feel these bake up the best.) Using the flat bottom of a glass or a Pyrex custard cup, pack down the crumbs and smooth out the surface. You can use your fingers, but the glass or custard cups make a tighter and smoother surface. Put the pie crust aside.
  • In a large bowl, whisk together the gluten-free baking mix, salt, and brown sugar until there are no lumps. Add pecans and mix until combined.
  • In a medium bowl, mash raspberries with a potato masher. Add eggs, maple syrup, melted butter (or buttery spread), and raspberry liqueur, if using. Stir until combined.
  • Pour liquid mixture into dry mixture and mix until thoroughly combined.
  • Place pie shell on a baking sheet.
  • Pour pie filling into the shell and immediately bake for 40-45 minutes. The top should be completely set. The center should not jiggle at all.
  • Remove from oven and cool completely on a wire rack. Once cool, refrigerate until serving time. Garnish with raspberries before serving.