About the Recipe
Elevate your dessert game with this decadent Gluten-Free Chocolate Bourbon Pecan Pie. Imagine a traditional Southern treat transformed into a symphony of indulgence and flavor. The buttery, vanilla-scented crust, crafted with gluten-free flour alternatives, promises a delightful bite. The filling, a luscious blend of toasted pecans and dark chocolate, adds a delightful crunch and nutty flavor. The subtle hint of bourbon introduces a warm, complex note, enhancing the chocolate and pecans and elevating the pie to new heights.
As you prepare this pie, the enticing aroma of vanilla and toasted pecans fills your kitchen, creating an irresistible invitation for everyone to indulge. The process is a labor of love, from crafting the crust to perfecting the filling. Baked to perfection, it boasts a golden-brown crust and a glossy, rich filling that captivates all who taste it. Whether served warm with a scoop of ice cream or at room temperature, this Gluten-Free Chocolate Bourbon Pecan Pie is a delightful twist on a classic that honors Southern traditions while catering to modern dietary needs.
This pie satisfies your sweet tooth and showcases the remarkable creativity and versatility of gluten-free baking. It proves that dietary restrictions don’t compromise flavor or enjoyment. Each slice tells a story of indulgence, tradition, and Southern charm, making it an ideal centerpiece for any dessert table. Experience the joy of this decadent treat and let it transport you to a world of flavor and comfort.
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
1 cup cold salted butter diced (2 sticks or 16 tablespoons)
3 large eggs
¼ teaspoon vanilla flecks or
4 vanilla beans
Egg Wash
1 egg beaten with 1 tablespoon water for egg wash
Filling
2 cups pecans
3 large eggs
¾ cup dark brown sugar
⅔ cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter (melted)
3 tablespoons bourbon
½ teaspoon salt
¾ cup semisweet or bittersweet chocolate chips
Preparation
In a food processor fitted with the steel blade attachment, combine tapioca, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum. Pulse the mixture until thoroughly combined.
Next, add the butter and pulse the mixture until it resembles coarse crumbs.
Then, add three of the eggs, one at a time, and pulse just until the mixture comes together.
Transfer the dough onto a work surface dusted with rice flour. Knead the dough until it comes together.
Divide the dough in half, pat each half into a disk, and wrap each disk well with plastic wrap.
Refrigerate the dough for 2 hours or up to 2 days.
Once the dough has chilled, roll one-half of it into a 14-inch round. Carefully roll the dough back over the rolling pin and use it to carefully lift the dough into a 9-inch pie plate.
Lift the edges of the crust and let the dough slump into the plate without stretching it.
Trim the edges of the crust so that there is about a 1-inch overhang.
Fold the edges under and crimp them as desired.
Preheat the oven to 375 degrees Fahrenheit. On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop.
In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended.
Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time.
Transfer the pie to a rack and let cool for at least 1 hour before serving.
Make Ahead
The pie can be stored at room temperature for up to 1 day. Rewarm at 325 degrees Fahrenheit for 15 minutes.
Notes
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.