Gluten-Free (but not Guilt-Free) Chocolate Bourbon Pecan Pie
- Prep time
- 40 mins
- Total Time
- 115 mins
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This crust—light, flaky, and suitable for most any filling—is a bit of a good news/bad news scenario. The good news is that it’s no fussier to handle than traditional pie dough. The bad news is that it’s just as fussy to handle as traditional pie dough! Make sure the butter is very cold until the minute you use it. If the dough is too sticky to handle, add a bit more flour. If it seems a bit dry, add more ice water a few drops at a time. If the dough proves difficult to roll, chill it for a few minutes and try again.
You could substitute other gluten-free flours such as garbanzo or fava bean for a slightly improved nutritional profile, but at the point that you’re eating a pie featuring chocolate, bourbon, and pecans, hasn’t that ship already sailed?
- For the crust:
- 3⁄4 cup white rice flour
- 1⁄4 cup sweet sorghum flour
- 1⁄4 cup tapioca flour
- 2 tablespoons potato starch
- Scant ¼ teaspoon xanthan gum
- 1⁄4 teaspoon sea salt
- 3⁄4 cup Organic Valley Unsalted Cultured Butter, cold and cut into small cubes
- 1 teaspoon pure vanilla extract
- 1⁄3 cup ice water
- For the filling:
- 4 Organic Valley Large Eggs
- 3⁄4 cup pure maple syrup
- 1⁄2 cup light brown sugar, tightly packed
- 3 tablespoons Organic Valley Unsalted Cultured Butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon bourbon
- 2 cups pecan halves, lightly toasted
- 1⁄2 cup semi-sweet chocolate chips
Prepare the crust:
Preheat oven to 400.
- Place the flours, potato starch, xanthan gum, and sea salt in the bowl of a food processor and pulse to combine.
- Add the diced butter and pulse again until the mixture resembles gravelly sand.
- Add the ice water and pulse until the dough comes together. At this point, check the dough, adding a bit more flour or water as needed to create a manageable mass.
- Dump the dough onto a well-floured surface and flatten it, turning the dough and dusting both sides with flour. Using a floured rolling pin, roll the dough into a disc about 11” in diameter. If the dough cracks, simply coax it back together with your fingers and continue rolling.
- Gently ease the dough into a 9” pie plate, and crimp the edges. The dough will shrink a bit as it bakes, so make sure to build up the sides of the dough to extend up and over the sides of the pie plate a bit.
- Prick the dough all over with the tines of a fork. Bake for 30 minutes, keeping a close eye on the oven. Bake until lightly golden. If the edges begin to brown, fashion a collar out of foil and cover the perimeter of the crust to prevent burning.
- Remove the crust from the oven to a wire rack, and reduce the oven to 375.
Prepare the filling:
- Whisk together the eggs, maple syrup, brown sugar, cooled butter, vanilla extract, and bourbon until thoroughly blended. Stir in pecan pieces and chocolate chips.
- Pour pie filling over the crust and bake the pie in the lower 1/3 of the oven for 40-45 minutes. The crust goes from golden to brown quickly, in which case you may need to fashion a foil collar to protect the edges as the pie bakes. The filling should be firm but still slightly wiggly in the center.
- Cool on a wire rack for 15 minutes.
Serve with an immodest dollop of whipped Organic Valley Heavy Cream or a scoop of vanilla ice cream!
contributed by Valorie Schaefer