Fudge Pie with Pecan Crust
When your gut wants you to eat gluten- and/or dairy-free, sometimes that means that you miss out on some of your holiday favorites or… maybe you choose to bite the bullet and eat the gluten. That’s future-you’s problem, right? But if you don’t want to feel like a piece of rotten garbage later, then here’s another option that’ll keep you in the dessert-eating loop. A gluten-free and dairy-free pie that tastes just like Aunt Sally used to make. Give this one a go… I promise you’ll love it!
Ingredients
Pecan Crust
- 2 Cups pecans, shelled
- 2 tsp coconut oil
- 1/4 Cup Brown Sugar
- 1/2 tsp Vanilla
- 1 tbsp water, as needed
Fudge Pie Filling
- 6 oz unsweetened baking chocolate
- 1 Cup Coconut Oil
- 1-1/2 Cups granulated sugar, to taste
- 1/3 Cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (or similar)
- 4 eggs, beaten
- 1/2 tsp cinnamon
- pinch Salt
Instructions
- Preheat your oven to 350℉.
- Toss pecans into the bowl of a food processor and let it rip, until the pecans are finely ground.Add the remaining crust ingredients until everything is combined and forms a dough-like texture that sticks together when squeezed.
- Oil your 9” pie plate with a little coconut oil if you don’t like to take risks or skip it if you do. The crust shouldn’t stick to the pie plate after baking as it contains oil, but…Bake that crust for about 8 minutes or so, just to start to crisp it up. It will not be fully baked at this point. No worries. Pull it out of the oven and let it hang out on the counter.Now.
- Fill a saucepan with about 2” water and heat it on medium-low heat, just enough to get some heat going. Find a metal bowl or another saucepan that will fit over the top of the saucepan with water, fashioning a sort of double boiler. I use a metal mixing bowl with a lip and it works perfectly.
- Into the bowl on top, toss in your baking chocolate, broken into chunks if you like, and the coconut oil. Let the chocolate melt, stirring the chocolate and the oil together until smooth and beautiful. Remove the bowl from heat and set it on a kitchen towel.
- In the chocolate mixture bowl, add half the sugar, stirring until it doesn’t feel grainy. Add remaining sugar, a little at a time, tasting along to way to achieve your desired sweetness.When you’re satisfied that you didn’t screw the sweetness up, dump in the GF flour and stir to combine. Add vanilla and cinnamon and stir to combine.
- At this point, your fudge mixture should be cool enough to add the beaten eggs without cooking them. If it’s still quite warm, wait until it’s cooled down a bit, then toss in those eggs and mix it all together until well-combined.
- OK.
- Pour your fudgey goodness into the partially-baked pecan pie crust. There might be a little chocolate left over that won’t fit into the pie shell. That’s your mouth’s gift.Bake at 350 ℉ for 30 – 40 minutes, until mostly set in the middle. Cover the pecan crust with foil if it begins to get too dark.
- Pro tip: Top this pie with a scoop of So Delicious Salted Caramel Cashewmilk Ice Cream. Enjoy!
