Ingredients

The following ingredients have 5 Servings
  • 1 gluten-free pie shell
  • 1/3 cup all-purpose gluten-free flour
  • 1/2 cup organic sugar, monk fruit sugar, or Swerve Sweetener
  • Pinch sea salt
  • 2 eggs, lightly beaten
  • 3 tablespoons bourbon
  • 1/2 cup sorghum syrup or real maple syrup
  • 1 cup pecans, roughly chopped and toasted
  • 4 ounces dark or semi-sweet chocolate chips (gluten-free, dairy-free)
  • 1/2 cup vegan buttery spread, melted

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together all-purpose gluten-free flour, sugar or sugar substitute, and salt.
  • Stir in eggs just enough to combine all the ingredients.
  • Stir in bourbon, sorghum or maple syrup, pecans, and chocolate.
  • Pour melted buttery spread into a bowl. Stir until thoroughly combined.
  • Place the pie shell on a baking sheet.
  • Pour pecan pie filling into the gluten-free pie shell. Place into oven and bake for 35 minutes. The top of the pie should be set but the center may be slightly gooey. (Test by jiggling the pan. The center may move a bit, but the sides won’t.)
  • Remove pie from the oven. Cool completely on a wire rack.
  • Serve the gluten-free pecan pie at room temperature. Store leftovers in the refrigerator.