Pecan pie is about as American as, well, pie! It’s sugary, gooey and it’s just so happens to be one of my all-time favorite holiday treats. For most of my life, I had been enjoying the traditional pecan pie and I was happy. That is, until one day my Southern girlfriend told me about a twist that is common down south on this classic holiday dessert. She said it was known as Kentucky Bourbon Pie. Essentially, it’s a classic pecan pie with the addition of chocolate chips and bourbon.
I guess my reaction was pretty classic because I was feeling a combination of excitement and being completely dumbfounded. How had I not heard or at least thought of something like this? Especially since the women in my family are chocolate fiends. I was beyond determined to make a version of this on my own minus the bourbon of course (although bourbon is one of my favorite spirits to enjoy). I can honestly say, that this has replaced classic pecan pie as my favorite pies of all time.
- 1 cup coconut flour
- 1 cup tapioca flour
- 1/2 tsp sea salt
- 6 tbsp grass-fed butter, chilled
- 1 large egg
- Preheat oven to 400° F.
- In a food processor, using the dough blade, combine flour and salt. Pulse until blended.
- Cut in butter and pulse to combine until only pea-sized butter pieces remain.
- Move dough to a medium sized bowl and add egg. Stir together until dough forms into a ball.
- Wrap dough in wax paper and chill in the refrigerator for about an hour.
- Remove from fridge, unwrap dough and roll out between two pieces of wax paper or parchment.
- Carefully transfer to a 9"pie pan. If some of the dough separates, just repair it. It'll still cook together.
- Pierce bottom of crust with a fork a few times.
- Place in 400° oven for 10 minutes.
- Remove from oven and set aside.
- Lower oven temperature to 350°.
- In a mixing bowl, beat eggs until fluffy.
- Stir in melted butter, coconut sugar, coconut flour and mix to combine.
- Add in coconut milk and vanilla until combined - careful not to over mix.
- Gently fold in pecan halves and chocolate chips.
- Pour filling into the pre-baked pie crust.
- Bake at 350° for 30 minutes, the middle will still be a little jiggly (and that’s OK).
- Let cool completely before serving
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