Recently, it was Thanksgiving weekend in Canada!!! I had two dinners to attend and I decided to make gluten free bourbon, chocolate chip pecan pie!!! It was a huge success and I have to say the pastry was decent considering it was gluten free. So try it and see if you like it!
This pie will take quite some time unless you buy a pie crust- so just relax and plan a night in.
A note for boozy dessert enthusiasts: I inadvertently added twice the amount of bourbon… I wouldn’t recommend that as the pie was a little too boozy- even for me.
You can make the following recipe with normal all-purpose flour if you want 🙂 Same instructions.
Makes one 9 in (23 cm) pie. Serves 8-10 people
1 1/4 cups of gluten free all-purpose flour (I used Bob’s Red Mill GF All-Purpose Flour)
2 tsp sugar
1/2 cup (4 oz) cold salted butter
1/4 cup ice water
2 cups pecans
2/3 cup of corn syrup (I used Lyle’s Golden Syrup)
3 Tbsp bourbon
1 tsp pure vanilla extract
2 tbsp melted salted butter
3/4 cup of light brown sugar
3/4 cup semisweet chocolate chips
In a food processor, PULSE (don’t blend) the flour and sugar. Add the cold butter and pulse again until the mixture looks like bread crumbs. The colder the butter, the better for your pastry. If you don’t have a food processor handy, put two knives in your freezer and then do it the good old fashioned way- repeatedly cutting the butter into the flour. Transfer into a bowl and add the ice cold water. Knead the dough a couple of times (maybe 3 times if using normal all purpose flour). Wrap in plastic and put in your fridge for about 45 mins-1 hour.
Once your pie dough has properly rested, cut two large pieces of parchment paper. Flour one of the pieces of paper and place your dough. Lightly dust with some flour before putting the second piece of parchment paper on top. Using a rolling pin- now roll out your dough. Gluten free followers listen carefully so as not to repeat my mistake: you must roll your dough out between the floured parchment paper or else kiss your pie crust goodbye. If you are using normal flour- go ahead and roll out on your floured counter without the parchment paper. Place your pie crust into a buttered 9 in (23cm) pie tin. Make pretty. Leave to the side.
Preheat your oven to 375 degrees Fahrenheit (180 degrees celcius). In a non-stick frying pan, toast your lovely pecans until the sweet fragrance perfumes your kitchen. Coarsely chop the pecans- make sure you keep some whole ones for decoration later. Cool to one side.
In a large bowl, beat the eggs. Add the brown sugar, syrup, vanilla, melted butter and bourbon- whisk until well blended. Stir in pecans.
Pour the chocolate chips into the bottom of your pie crust. Pour the filling on top. Bake in your oven for about 55 mins or until the pie is set in the middle. Put pie onto a cooling rack for a least an hour.
Enjoy! You should probably give fair warning to your diabetic friends- this is sweet paradise.