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This past month, Tito and our friend Karen Morgan (who also lives in Austin, Texas) of Blackbird Gluten Free Bakery got together to try her Tito’s Handmade Vodka infused gluten free pie and have a few cocktails.
Karen is the best selling Author of the cookbook Blackbird Bakery Gluten Free.
Tito proclaimed that this was his favorite chocolate pie of all time! (He LOVES chocolate, who doesn’t?)

Karen shares the recipe with us here!
“In the Deep South at the turn of the century, vinegar was added to pie crusts to get that unmistakable flakey finish.  As time passed, spirits became a popular substitute because of the flavor it would impart, and because the alcohol would burn off during the baking process, making crusts even more beguiling.  This gluten-free chocolate cream pie is an homage to this tradition and is so jaw dropping good, you’re gonna have all your friends going gluten-free before you know it.  If it wasn’t for the only certified gluten-free Vodka in America—also known as Tito’s Texas Vodka, I don’t know what I would do, but I think I’d be calling Walter White to build me a moonshine lab.
 
To sing the praises of spirits past, and the wonders of this essential ingredient when making pies, I went ahead and put a little Tito’s in each and every layer, from the crust up to the whipped cream crown.  Trust me, you’ll be a convert  after you try this one.  It’s better than what came before.”   -KM
 
Tito’s Chocolate Cream Pie
 
1 Bag Blackbird Bakery Tart and Pie Crust Blend
2 sticks (16 tablespoons) unsalted butter, diced
2 whole eggs
1 tablespoon Tito’s Texas Vodka

1 egg + 1/2 teaspoon kosher salt

3 cups heavy cream
¼ cup granulated sugar
8 ounces dark chocolate chips
8 tablespoons unsalted butter
2 teaspoon unflavored gelatin
2 tablespoons lukewarm water
pinch of kosher salt
2 tablespoons Tito’s Vodka
2 teaspoon pure vanilla extract
 
semi-sweet chocolate for shaving
 
In the bowl of your stand mixer with the paddle attachment, combine the Tart Crust Blend with the diced butter.  Mix on the lowest setting until the ingredients look like damp cornmeal.  Add the eggs and the vodka and mix on high until the dough folds in on itself.
 
Lightly dust the counter with either tapioca starch or glutinous rice flour.  Knead the dough with no more than seven turns, working quickly as the heat from your hands will continue to soften the dough.   Shape into a disk, cover with plastic wrap, and refrigerate for at least two hours or overnight.
 
When you are ready to make your pie, remove the disk from the refrigerator and allow to sit on the counter for 10 minutes. 
 
Have your 9-inch pie pan ready. Preheat the oven to 425°F.
 
Dust your counter with either tapioca starch or glutinous rice flour.  Divide the dough in half.  Knead the dough in your hands (not on the counter) until pliable. Rub the bottom of the dough with the gluten-free flour you are rolling out with.  Then turn it twice on the counter and roll out to a ¼ inch thickness.  Fold the dough in half and then center the dough on the bottom of the pie pan.     
 
Line the bottom of your pie pan with the dough, trimming any excess.  Crimp the edge as you wish, or just keep it simple as I have done here.
 
Line the crust with parchment paper and fill with beans.  Par-bake the crust for 15-20 minutes and the edge of the crust is just golden. Remove the parchment paper and beans. Whisk the egg with the 1/2 teaspoon salt till very smooth.  Brush the crust with the egg wash to seal the crust and to keep it flakey even after it is filled with the chocolate. Bake for 7-10 minutes more and the crust is golden. 
Allow the crust to cool.
In the meantime, make the filling.
 
In a double boiler, melt the butter with the dark chocolate chips. In the stand mixer with the whisk attachment, whip 1 ½ cups heavy cream with 2 tablespoons sugar until it holds deep folds.
 
When the chocolate and butter have melted, whisk so you know it’s completely silky smooth. Remove from the double boiler.
 
Melt the gelatin in the water over low heat in a small pan.  Pour it into the chocolate and whisk to combine.  Fold the heavy cream into the chocolate in two batches until smooth.  Flavor with 1 1/2 tablespoons Tito’s Vodka and 1 ¾ teaspoons of the pure vanilla. Pour in the chocolate filling into your pie crust. Refrigerate for two hours until set.
 
Whip the remaining  1 ½ cups heavy cream with the remaining 2 tablespoons of sugar, ¼ teaspoon vanilla, and the remaining 1/2 tablespoon of  Tito’s, until the cream holds firm folds.
 
Pile the cream on top of the filling and then grate the semi-sweet chocolate over the cream for a beautiful finish. 
 
Serve when ready.  Keep the pie in a cool part of the kitchen if you are serving it later, or put it back in the fridge if your guests are chatty. Pull it out 15 minutes before plating.
 
Serves 6-8
 
Will keep in the fridge for two to three days, lightly covered with foil, so the cream doesn’t get pulled off the top of the pie.