Pre-heat oven to 375 F.
Grease two 9 inch pie pans well with vegetable oil. Take one 8.3 oz. Iveta vanilla gluten-free scone mix package and place in small mixing bowl with 2 tbsp chocolate pudding mix, 1 tbsp Bisquick gluten-free baking mix, 1 tbsp Sumatran espresso Turkish-find ground coffee, 1 tbsp Mexican vanilla gelatin mix, 3 tbsp brown sugar, 3/4 cup canned coconut milk, 1/4 cup water, and 2 tbsp vegetable oil. Mix together well. Place in pie pans. Place in oven for 10 minutes.
For this recipe I used the two crusts above and one pre-made oreo crust, to make three pies.
Remove pie crusts from oven; crush a bit with a potato masher to tamp down.
In a large mixing bowl place one 22 oz package King Arthur Flour gluten free chocolate cake mix, two 3.56 oz packages Hershey's instant chocolate pudding mix, 3 tbsp Ener-G egg replacer, 2 tbsp Bisquick gluten-free baking mix, tbsp Sumatran espresso Turkish-find ground coffee,1 tbps Mexican vanilla gelatin mix, 1 tbsp coconut flour, 1 tsp baking powder, and 1 tsp Ceylon cinnamon. Mix well wtih a spoon. Add one 15 oz can cream of coconut, 1/2 cup So-Delicious unsweetened vanilla coconut beverage, and 1 cup apple sauce. Mix with hand mixer and pour into pie crusts, smoothing with spatula; be certain to do oreo crust last to avoid cross-contamination. Place back in oven for 30 minutes.
Let cool about an hour. Take one 8 oz carton RichWhip non-dairy topping and add 1/2 tsp Sumatran espresso Turkish-fine ground coffee and 1 tbsp chocolate pudding mix. Whip with a hand mixer's whisk and spread atop pies. I topped these with some fun chocolate brown marshmallows.
The reason I made one with an oreo crust is that we were taking it to a party for others who didn't have Rachel's allergies; we also took one of the gluten-free pies, and made certain she had a piece before anybody else. Food allergies vary; some people can't risk even being around what they're allergic to, while others are okay so long as good precautions are taken. It's best to find out if you're cooking for somebody with allergies. I am very careful to use separate utensils and gear, to allow space, and often to add troublesome ingredients afterwards where I can.
This is also egg-free, dairy-free, nut-free, and peanut-free. If you're trying to avoid soy you can use canola or corn oil instead; my wife can't have canola.
The pie itself is nicely chewy and rich, and the crust is crisp and delicious. There's a nice mix of chocolate and coffee throughout.