Make a rich gluten-free chocolate bourbon pecan pie with toasted pecans, gooey chocolate filling, and a homemade vanilla bean crust.
Rich chocolate, toasted pecans, and warm bourbon come together in this Rich Gluten-Free Chocolate Bourbon Pecan Pie With Vanilla Bean Crust. The gooey filling is baked inside a buttery homemade crust flavored with real vanilla bean for an elegant dessert that is perfect for Thanksgiving, Christmas, Friendsgiving, and other special occasions.
Dark brown sugar and light corn syrup create the classic caramel-like pecan pie texture, while semisweet or bittersweet chocolate chips add pockets of melted chocolate. Bourbon brings warmth and depth to the filling without overpowering the toasted pecans or delicate vanilla crust.
Two gluten-free crust options make the recipe easy to customize. The homemade vanilla bean crust combines individual gluten-free flours for a tender, flaky result. The gluten-free all-purpose flour crust is a convenient alternative when you want a shorter ingredient list.
Serve each slice slightly warm or at room temperature with whipped cream, vanilla bean ice cream, or caramel sauce. The finished pie is rich, festive, and impressive enough to become the centerpiece of a holiday dessert table.
Directions
Step 1: Prepare the Homemade Vanilla Bean Crust
Place the tapioca flour, cornstarch, superfine brown rice flour, oat flour, granulated sugar, sea salt, and xanthan gum in a food processor fitted with a steel blade.
Pulse several times to combine the ingredients evenly.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs with small, pea-sized pieces of butter remaining.
Add the eggs one at a time, pulsing briefly after each addition. Add the vanilla bean flecks and continue pulsing just until the dough begins to come together.
Avoid overmixing the dough.
Step 2: Prepare the All-Purpose Flour Crust
If using the alternative crust, combine the gluten-free all-purpose flour blend, granulated sugar, salt, and xanthan gum, if needed, in the food processor.
Add the cold cubed butter and pulse until the mixture becomes crumbly. Add the egg and lemon juice or vinegar, then pulse just until a dough forms.
Step 3: Chill the Dough
Transfer the selected dough to a lightly floured work surface and knead it gently just until smooth. Shape the dough into a disk and wrap it tightly in plastic wrap.
Refrigerate the homemade vanilla bean crust for 2 hours or up to 2 days. If using the all-purpose flour crust, refrigerate it for at least 30 minutes.
Step 4: Shape the Pie Crust
Roll the chilled dough into a 12- to 14-inch circle between two sheets of parchment paper or on a lightly floured work surface.
Carefully transfer the dough to a 9-inch pie plate. Gently ease it into the plate without stretching it. Trim the excess dough, leaving approximately 1 inch extending beyond the edge. Fold the overhang underneath itself and crimp the edge decoratively.
Place the prepared pie crust in the refrigerator while making the filling.
Step 5: Preheat the Oven
Preheat the oven to 375°F. Position one oven rack in the lower portion of the oven.
Step 6: Toast the Pecans
Spread the pecan halves evenly on a rimmed baking sheet. Toast them for approximately 8 minutes, or until fragrant and lightly golden.
Allow the pecans to cool for several minutes, then coarsely chop them. Keep the oven set to 375°F.
Step 7: Prepare the Chocolate Bourbon Filling
In a large mixing bowl, whisk the eggs, dark brown sugar, light corn syrup, vanilla extract, melted butter, bourbon, and salt until smooth and thoroughly combined.
Stir in the toasted pecans and chocolate chips, distributing them evenly throughout the filling. Allow the mixture to rest for a few minutes.
Step 8: Assemble the Pie
Remove the chilled pie shell from the refrigerator. Pour the chocolate bourbon pecan filling into the crust and spread the pecans evenly throughout the pie.
Whisk the egg and water together in a small bowl. Lightly brush the exposed edge of the crust with the egg wash.
Step 9: Bake the Pie
Place the pie on the lower oven rack and bake for approximately 55 minutes. The filling should be mostly set but still have a slight wobble in the center.
If the crust begins to brown too quickly, loosely cover the edges with aluminum foil during the final 20 minutes. Avoid overbaking because the filling will continue to set as the pie cools.
Step 10: Cool and Serve
Transfer the baked pie to a wire rack. Allow it to cool completely for at least 1 hour before slicing so the filling has time to set.
Serve the pie slightly warm or at room temperature with whipped cream, vanilla bean ice cream, or caramel sauce, if desired.
Notes
Use either of the two crust options, not both. The homemade vanilla bean crust provides a more complex flavor, while the all-purpose flour crust offers a convenient alternative.
Keep the butter cold and avoid overmixing the dough. Small pieces of butter in the crust help produce a flaky texture during baking.
Semisweet chocolate chips produce a sweeter filling. Bittersweet chocolate chips provide a deeper, less-sweet chocolate flavor.
For a stronger bourbon flavor, increase the bourbon to 4 tablespoons. For a milder flavor, reduce it to 2 tablespoons.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
Keep the prepared pie shell refrigerated until the filling is ready. Chilling the crust helps it maintain its shape and reduces the risk of a soggy bottom.
Additional pecan halves may be arranged over the filling before baking for a decorative presentation.
Store the pie loosely covered at room temperature for up to 24 hours. For longer storage, refrigerate it for up to 4 days. Allow refrigerated slices to come to room temperature before serving, or warm them gently in a 325°F oven for 10 to 15 minutes.
The baked pie may be frozen for up to 2 months. Thaw it overnight in the refrigerator before warming and serving.
For guests with celiac disease or gluten sensitivity, verify that the flour, oat flour, cornstarch, chocolate chips, bourbon, vanilla extract, and other packaged ingredients meet their dietary needs. Prevent cross-contact by using clean preparation surfaces, utensils, equipment, and bakeware.
