Description
Did you know you can make a rich and decadent bourbon chocolate pecan pie without sugar, corn syrup, grains, gluten, or other highly processed ingredients? This lectin-free twist on a Southern classic combines toasted pecans, dark chocolate, and a hint of bourbon in a naturally sweet filling, all nestled in a grain-free crust. Elegant enough for a holiday table yet simple enough to make any time of year, this pie delivers all the flavor and indulgence of the original while relying on wholesome ingredients.
Ingredients
FOR THE CRUST (makes two 5.5 inch pies)
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch (plus more for kneading)
- 1/2 cup cubed cold butter
- 1/4 teaspoon fine sea salt
- 1 whole pastured egg + 1 egg white for the egg wash
FOR THE FILLING
- 1 cup sweet potato puree (I used a canned one)
- 2 pasture-raised eggs, room temperature
- 8 tbsps pecan butter (I used homemade)
- about 1 cup of roasted pecans, different textures (I used half ground and half roughly chopped)
- more half raw pecans for decoration (depends on how many you want to put on top, I kept it simple)
- 1 tsp vanilla
- 4-5 tsp bourbon
- 3 oz dark chocolate, chopped (I used 95%)
- about 1 tbsp granulated monk fruit (or more if you want to add to the filling)
Instructions
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flours and salt. Transfer the mixture to a food processor and add the cold butter, cut into cubes. Pulse a few times until the mixture resembles coarse crumbs.
- Add the egg and pulse again until a dough forms.
- Transfer the dough to a work surface and divide it into two equal portions. Shape each portion into a flat disk, wrap in plastic wrap, and refrigerate for about 30 minutes. Use one disk for each 5.5-inch (14 cm) pie pan, or combine the dough to make one full-size pie crust.
- Butter the pie dish or dishes.
- Remove the dough from the refrigerator. Lightly dust it with tapioca flour and roll it out between two sheets of parchment paper. Remove the top sheet of parchment and, using the bottom sheet to help support the dough, carefully transfer it to the prepared pie dish.
- Gently press the dough into the dish and prick the bottom with a fork to release any trapped air pockets.
- Brush the edges with egg wash.
- Bake on a lower oven rack for 7–8 minutes before adding the filling.
Prepare the Filling
- In a large bowl, beat the room-temperature eggs. If using a sweetener, add it at this stage and whisk until combined.
- Add the sweet potato purée, pecan butter, vanilla extract, and bourbon. Mix until smooth and creamy.
- Stir in the chopped chocolate and roasted pecans.
To roast the pecans, spread them on a baking sheet and bake at 300°F (150°C) for 7–9 minutes. Allow them to cool before using.
Assemble and Bake
- Remove the partially baked crust from the oven and fill it with the pecan mixture.
- If making two personal-size pies, decorate the tops with pecan halves and bake on a lower oven rack for about 18 minutes, or until the filling is set.
- If making one full-size pie, bake until the filling is set and the crust is golden brown around the edges, about 30–35 minutes. Begin checking earlier and keep a close eye on it.
- Because a full-size pie requires a longer baking time, add the pecan halves during the last 10 minutes of baking to prevent them from burning.
- Allow the pie to cool before slicing and serving.
Notes
This recipe makes either two personal-size pies (5.5-inch / 14 cm pie pans) or one full-size pie.