Gluten Free Thanksgiving: Chocolate Bourbon Pecan Pie

This is an internet recipe, but I have no idea where it’s from anymore. Regardless, it’s delicious, and you can use either bourbon or blackstrap rum to make this pie (both are delicious).

Obviously you’ll need a gluten free pie crust (which really just means pie crust made with a gluten free all-purpose flour blend, which is a little crumbly for a top crust but fine for a bottom crust, since you can piece something together in the pan), and there is a little bit of flour in the actual pie filling as well. Sweet or brown rice flour both work just fine, or more of your AP Flour Blend.

(Which I guess makes this the least Gluten Free of all my recipes, since it does require a Gluten Free Flour blend, but if you’re going for the least amount of impact on your Thanksgiving, I think these pies are worth it. I’ll also make a basic pumpkin pie with the same crust recipe.)

Chocolate Bourbon Pecan Pie

You will need:

• 1 – 9″ prepared pie crust, do not pre-bake/blind bake
• 3 large eggs
• 3/4 cup light corn syrup
• 4 tablespoons butter, melted
• 3/4 cup light brown sugar, firmly packed
• 2 tablespoons bourbon
• 2 tablespoons all-purpose flour or rice flour
• 1 tablespoon vanilla
• 1 1/4 cup pecan, chopped
• 1/2 cup chocolate chips

Preheat oven to 425°F.

In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined. Add the chopped pecans and chocolate chips and mix well. Pour into prepared pie crust.

Bake pie on the bottom rack at 425°F for 15 minutes. After 15 minutes reduce heat to 350°F and bake for another 45 minutes. Let pie cool for at least 1 hour before serving.