Posted on | November 29, 2008 | 1 Comment
My mother has always made a Kahlua chocolate chip pecan pie, and I loved it. This year I wanted to make it without the Kahlua, and I ended up with a wonderfully rich, but not overly rich, dessert that I thought was perfect. It’s also wonderful leftover, if you can hide a few slivers!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, fish free, and shellfish free recipe. You could make this corn-free by using golden syrup in place of the corn syrup, but the eggs and nuts are integral to the dish.
- 3 eggs
- 1 1/2 cups white sugar
- 1/2 cup gluten-free flour or starch
- 6 TB dairy-free margarine, melted
- 1/2 cup dark corn syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup semisweet chocolate chips (I love the little Enjoy Life Chocolate Chips!)
- 1 1/2 cups chopped pecans
- 12 intact pecan halves, as garnish
- 1 pie crust shell – 1/6th of my Perfect GF Pie Crust recipe, or you could use a The Gluten-Free Pantry pie crust mix.
Preheat oven to 350 degrees F. Grease a 9″ deep dish pie tin, and arrange pie crust. Remember to roll out the pie crust between 2 pieces of plastic wrap – it works beautifully!
Whisk eggs until fluffy in a large bowl, then begin adding the other ingredients. Beat in sugar, flour, margarine, salt, vanilla, and corn syrup. Mix well, then stir in the chopped pecans.
Sprinkle 1 cup of chocolate chips on the bottom of the pie crust, then pour the pecan pie filling into the pie crust.
Decorate the top of the pie with the intact pecans.
Bake for 45-60 minutes until the pie is golden brown and set (not all jiggly). Let cool on a cooling rack. Serve small pieces so people can have seconds and not feel as guilty!