Pecans are said to be originally cultivated by the Native Americans in the 16th century and still today the majority of the world’s pecans are produced in America. High in minerals, antioxidants, fatty acids and protein, pecans are not only delicious, but also a nutritious addition to any dish.
This chocolate pecan pie is a decadent must for the Holidays. The gluten free crust has a hint of caramel and the filling is sweet, luscious and crunchy. It is best when served warm with cold whipped cream.
gluten free chocolate pecan pie
2 tablespoons water
2 tablespoons cream
1 tablespoon lemon juice
1 tablespoon honey
1 cup rice flour
½ cup tapioca starch
¼ cup non fat milk powder
1 teaspoon guar gum
½ teaspoon salt
½ cup cold butter cut into cubes
½ cup coconut palm sugar
¾ cup maple syrup
3 tablespoons butter diced into ¼ inch cubes
1 cup chopped walnuts
1 cup pecans (½ cup chopped, ½ cup halves)
1 cup chocolate chips (all semi sweet or ½ semi sweet, ½ milk)
Mix water, cream, lemon juice and honey. Set aside.
Add dry ingredients and cubed butter to a food processor and pulse until it creates a crumble.
Pour in wet ingredients and process just until a ball is formed.
Push dough into a buttered 9″ springform with removable bottom to cover the bottom and edges.
Cover pie edges with tinfoil to avoid burning and prick the bottom of the crust a few times with a fork.
Pre bake at 350F/175C for 15 minutes.
Beat eggs with palm sugar until light and fluffy.
Stir together walnuts, chopped pecans (½ cup), chocolate chips and maple syrup until nuts and chocolate chips are evenly coated with syrup.
Fold syrup covered nuts and chocolate into whipped eggs and pour mixture into the pre baked pie crust. Decorate with pecan halves.
Keep the edges covered with tinfoil and bake at 350F/175C for 25-30 minutes until pie is set and golden brown.
Plate and fork, personal antiques. Marble Cake Stand from Sur La Table.
Photography by Philip Blankenship.