Description
This lectin-free bourbon chocolate pecan pie combines toasted pecans, pecan butter, dark chocolate, sweet potato, and a hint of bourbon in a tender grain-free crust. Lightly sweetened with allulose and made without corn syrup, it is a rich holiday dessert best served in small slices.
Ingredients
For the crust
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch, plus more for rolling
- 1/2 cup (113 grams) cold unsalted butter, cubed
- 1/4 teaspoon fine sea salt
- 1 large pasture-raised egg
- 1 egg white, for the egg wash
- Butter, for greasing the pie dishes
For the filling
- 1 cup sweet potato purée
- 2 large pasture-raised eggs, at room temperature
- 2 to 4 tablespoons allulose, depending on the desired sweetness
- 1/2 cup (about 128 grams) pecan butter, preferably homemade
- 1 cup roasted pecans, divided between finely ground and roughly chopped
- 1 teaspoon vanilla extract
- 4 to 5 teaspoons bourbon
- 3 ounces (85 grams) dark chocolate, preferably 85-95%, chopped
- Raw pecan halves, for decorating
Instructions
Prepare the crust
- Preheat the oven to 350°F (175°C).
- Whisk together the almond flour, coconut flour, tapioca starch, and salt. Transfer the mixture to a food processor, add the cold butter, and pulse until it resembles coarse crumbs.
- Add the whole egg and pulse again until a dough forms.
- Divide the dough into two equal portions and shape each one into a flat disk. Wrap and refrigerate for about 30 minutes. Use one disk for each 5.5-inch (14 cm) pie dish. Alternatively, combine the dough to make one full-size crust.
- Butter the pie dish or dishes. Lightly dust the chilled dough with tapioca starch and roll it between two sheets of parchment paper. Remove the top sheet and use the bottom sheet to help transfer the dough to the prepared dish.
- Gently press the dough into the dish and prick the bottom several times with a fork. Brush the edges with egg white.
- Place the crust on a lower oven rack and partially bake for 7 to 8 minutes.
Prepare the filling
- To roast the pecans, spread them on a baking sheet and bake at 300°F (150°C) for 7 to 9 minutes. Allow them to cool, then finely grind half and roughly chop the remainder. Increase the oven temperature to 350°F (175°C).
- In a large bowl, whisk the eggs with 2 to 4 tablespoons of allulose. Add the sweet potato purée, pecan butter, vanilla, and bourbon, and mix until smooth and creamy.
- Fold in the chopped chocolate and roasted pecans.
Assemble and bake
- Divide the filling between the two partially baked crusts and decorate the tops with raw pecan halves.
- Bake the small pies on a lower oven rack for about 18 minutes, or until the filling is set. Allow them to cool before slicing.
- If making one full-size pie, bake for approximately 30 to 35 minutes, or until the filling is set and the crust is golden around the edges.
- Add the decorative pecan halves during the final 10 minutes so they do not burn.
Notes
Two tablespoons of allulose will produce a subtly sweet pie; use four tablespoons for a more traditional dessert-level sweetness.
The recipe makes two 5.5-inch (14 cm) pies, with four small servings per pie.
Grain-free pastry is delicate. Rolling it between parchment paper makes it easier to transfer without breaking.
Baking time for a full-size pie may vary depending on the depth and material of the pie dish.