Thanksgiving Recap and Gluten-free Chocolate Bourbon Pecan Pie
I hope everyone had a great Thanksgiving on Thursday! We spent Wednesday night and Thursday at my in-laws house where we ate and drank way too much and enjoyed every second of it. My family came to my in-laws on Thursday to join everyone for dinner. I made some gluten-free stuffing with fresh bread, apples, and herb and red wine sausage that Brad made the previous night. We also made a large version of this with fresh toasted maple marshmallow meringue on top. The weather was gorgeous and we spent a good amount of time outside before driving home.
On Friday, my parent's decided to do a small Thanksgiving dinner so we could all have leftovers. We smoked a turkey (best idea ever), made all the traditional sides, and drank champagne. I brought this crostata, made these biscuits, and also brought a new dessert for everyone to try.
My mom requested something chocolate for dessert on Friday and I thought chocolate pecan pie sounded like the perfect thing. We normally don't have pecan pie for holiday dessert but I love it. I didn't grow up with pecan pie but my stepdad's family makes some of the best pecan pie I've ever had and I just can't get enough. Based on the reaction when everyone tasted it last night, I think this pie will become a new holiday tradition.
I was a bit intimated when making this pie since I have never made a pecan pie. It turns out, this pie just requires you to mix everything together, pour into an unbaked crust, and bake. The payoff is the stuff dreams are made of - rich chocolate, crunchy pecans, smooth bourbon all tucked together in a flakey buttery crust.
Gluten-free Chocolate Bourbon Pecan Pie Yields: 1 9" pie Adapted from: David Lebovitz
1/2 of this pie crust recipe (I always make both and just have an extra on hand) 3 eggs, beaten 3/4 cup sugar 2 Tbsp. molasses 2 Tbsp. maple syrup scant 2/3 cup light corn syrup or rice syrup 1 Tbsp. vanilla extract 2 Tbsp. melted butter 2 Tbsp. bourbon 1 2/3 cups chopped pecans, lightly toasted 3/4 cup good quality chocolate chips
1. Preheat oven to 375F. Make your pie crust and set it in the fridge to chill while you make the filling. 2. Place pecans in a dry pan and toast over medium heat until you begin to smell them. Shut off heat and set aside to cool. 3. Mix together eggs, sugar, vanilla, corn syrup, molasses, maple syrup, butter, and bourbon in a large bowl until combined. 4. Fold in pecans and chocolate chips to filling mix. 5. Pour filling into chilled pie crust and bake for 30-35 minutes until the filling is golden and puffy but still a bit jiggly in the middle. 6. Let cool completely before slicing.