Gluten-Free

Chocolate Pecan Pie

 

This has been one of my Thanksgiving contributions for the last 10 years, and since I’ve gone gluten free, I think it’s even better! In the South, we call this Derby Pie, because it has a little splash of bourbon. Whatever you call it, it’s a showstopper.

This recipe is gluten free, and easy to make completely paleo. With the addition of maple syrup instead of the traditional corn syrup {ew!}, you’ll love how much more wholesome it is, not to mention, delicious.

You can use a pie plate, or large or small tart pans

Makes 1-9″ pie or 4-4″ tarts

Dietary Adjustments

Many people who are gluten free do ok with a bit of bourbon. If you are very sensitive and/or celiac, and can’t have any traces of gluten, cut out the bourbon and add 1 Tbsp vanilla

If you eat dairy, organic whipped cream is the best topping for this pie. If you can’t eat dairy, vegan ice cream will be delicious, and you can substitute coconut oil for the butter

INGREDIENTS:

CRUST

1 1/4 Cup Almond Flour

1/2 Cup Cocoa Powder

1/4 Cup Coconut Oil or Ghee

1 Egg Yolk

Pinch Salt

1 Tablespoon Cold Water

FILLING

2 Cups Pecans

1 Cup Chocolate Chips

3/4 Cup Pure Maple Syrup

1/2 Stick Butter {4 Tbsp}

2 Eggs

2 Tbsp Bourbon

1 Tsp Cinnamon

1/2 Tsp Salt

WHIPPED CREAM

8 oz Organic Heavy Whipping Cream

2 Tbsp Sugar

Splash Bourbon or Vanilla

1 Tsp Cinnamon

DIRECTIONS

Heat Oven to 325*

Prepare your tart or pie plates by spraying with non-stick oil, like olive oil or coconut oil spray. You can also use regular coconut oil or ghee, by spreading around the bottom and sides of the pan with a paper towel.

In a large bowl, mix all crust ingredients with a pastry knife or a fork until is resembles meal

Press into the bottom of the pie plate or tart pan, working the mixture towards the edges. Make the bottom as level as possible, and as it gets close to the edge, work this mixture up the edges until it reaches the top, and it’s even all around the dish

Bake at 325* for 20 minutes, then cool

For The Filling

Mix the pecans and the chocolate chips, then place them in the crust

In a mixing bowl, mix maple syrup, eggs, bourbon, cinnamon and melted butter. Ladle over the pecan + chocolate chip mixture, filling just below the top of the crust

Bake 25 minutes for small tarts, 35 minutes for large tart or pie

Whipped Cream

In a mixing bowl, add cream, sugar, bourbon or vanilla and cinnamon. Use electric hand mixer or stand mixer, with whisk attachment, to whip cream. Start at a slower speed, until it starts to thicken, then increase speed. This takes 4-5 minutes. Once cream is thick, and it starts to hold it’s shape, it’s done. Do not overmix, or it will get gritty.

Refrigerate until serving

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