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.
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!
And yes, I’ll share.
Chocolate Pecan Pie
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
- Preheat oven to 350º
- 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.
- Put chocolate chips into pie shell. Follow with the chopped pecans.
- Mix melted butter, sugar, corn syrup and vanilla. Add to lightly beaten eggs and mix. Pour into pie shell.
- Place whole pecans on top of batter in decorative pattern. They will stay on top!
- Bake pie approx. 50 minutes, turning half way through.
- Allow pie to cool completely before cutting.
Gluten Free Pie Dough
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
- Mix flour, xanthum gum, salt & sugar in mixing bowl.
- Scatter butter & Crisco on top of dry mix. Using bowl scraper or pastry cutter, cut fat into the flour until size of peas.
- 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.
- 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.)
- 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.
- 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.
- Tuck overhang underneath itself and use fingers to shape as desired.
*Gluten Free Pie Crust for 9″ adapted from America’s Test Kitchen