Chocolate Pecan Pie for Me, Gluten Free!

I just love pies, especially summer fruit.  And apple.  And chocolate pecan.  Oh hell, just about any.  I’ve been making lots of them lately too, for clients and dinners.  But I have to admit, pie crust intimidates me!  It’s one of those kitchen skills that I did not learn as a kid.  There is a touch, a feel, to pie dough that comes with practice.  It’s a perfect balance of moist but not wet, firm hold but not clumps.  And if you are gluten free, well, that’s just a whole ‘nuther thing all together!  But oh those pies – how I want to devour them!

I’ve been making Chocolate Pecan Pies since I was a teenager.  The recipe is the same whether you need a regular or gluten free crust.  I made these chocolate pecan pies for a recent dinner and could not even taste them.

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So I was determined to work out a gluten free pie crust that I could enjoy.  I’ve been reading so many recipes for dough, online, cookbooks, magazines.  And there are so many out there.  I seem to keep going back to the America’s Test Kitchen book, How Can It Be Gluten Free Cookbook.  I just love the food science that they throw in, such as how to keep it tender while keeping structure.  Naturally, I changed it a bit as I just have a problem following a recipe exactly as written. But oh was it yummy!

Gluten Free Chocolate Pecan Pie

Gluten Free Chocolate Pecan Pie

And yes, I’ll share.

Chocolate Pecan Pie

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

1 GF pie crust for 9″pie*

3 Tbs butter, melted

3/4 c sugar

3/4 c light corn syrup

1 tsp vanilla paste or extract (or Bourbon!)

5 eggs, lightly beaten

1/2 c semisweet chocolate chips

1/2 c dark chocolate chips

1 c chopped pecans

whole pecans to decorate top

Directions:

  1. Preheat oven to 350º
  2. Roll pie dough between 2 sheets of wax paper.  Remove top wax paper and use bottom sheet to invert dough into pie pan.  Turn edges under and shape crust as desired.
  3. Put chocolate chips into pie shell.  Follow with the chopped pecans.
  4. Mix melted butter, sugar, corn syrup and vanilla.  Add to lightly beaten eggs and mix.  Pour into pie shell.
  5. Place whole pecans on top of batter in decorative pattern.  They will stay on top!
  6. Bake pie approx. 50 minutes, turning half way through.
  7. Allow pie to cool completely before cutting.

Enjoy!

TFK

Gluten Free Pie Dough

  • Servings: For one 9-inch pie
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Ingredients:

1 1/4 c GF AP flour mix + extra for rolling

1 Tbs sugar

1/2 tsp kosher salt

1/2 tsp xanthum gum

5 Tbs butter, cold, unsalted

2 Tbs Crisco®

3 Tbs cold water

1 1/2 tsp rice vinegar

1 1/2 tsp crème fraîche

Directions:

  1. Mix flour, xanthum gum, salt & sugar in mixing bowl.
  2. Scatter butter & Crisco on top of dry mix.  Using bowl scraper or pastry cutter, cut fat into the flour until size of peas.
  3. Make a well in center of flour / fat mixture.  Add crème fraîche and vinegar.  Mix using bowl scraper or fork.  Add half of water, mixing and adding water as necessary just until dough comes together.
  4. Turn dough out onto a sheet of plastic wrap.  Pat and shape into a disk, wrap and refrigerate for 1 hour. (Or up to 2 days.)
  5. To use dough, remove dough from the plastic wrap and place between 2 sheets of lightly floured wax paper.  Roll dough to fit pie pan.
  6. Remove top paper and use bottom sheet to invert dough into pie pan.  Gently lift and press into pan using paper as necessary.  Remove wax paper.
  7. Tuck overhang underneath itself and use fingers to shape as desired.

*Gluten Free Pie Crust for 9″ adapted from America’s Test Kitchen

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