Gluten-Free Chocolate Bourbon Pie

By Carla

Ingredients

• GF 2 PIE CRUST
• 125 g sorghum flour
• 125 g brown rice flour, make sure it is finely milled
• 100 g tapioca starch, or cornstarch
• 2 sticks of butter, frozen in one inch cubes
• pinch of kosher salt
• 1/2 cup ice water
• PIE FILLING
• 1/2 of GF 2 pie crust recipe
• 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

Preparation

Step 1

GF PIE CRUST 2
Preparing to make the dough. Cut the butter into one-inch cubes. Put them in the freezer for 15 minutes.

Making the dough. Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.

Add the butter cubes. Pulse ten times. At this point, the flour and butter should look like a sandy mixture, with the butter chunks still visible.

Pour in the ½ cup of ice-cold water. Pulse five times. Look at the dough. If it still looks a bit dry, add a splash more water, not exceeding another ¼ cup. The finished dough should like curds of dry cottage cheese.

Forming the dough into a disk. Dump the dough onto a clean, cool surface. (We love our marble pastry board.) Gently gather all the dough together in your hands. Working quickly, take half the dough, make it into a ball, then flatten it into a plump disk, about 2 inches tall. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Do the same with the remaining dough.


PIE FILLING
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.