Bourbon-Pecan Pie with Ginger Snap Crust (Gluten-Free)
Author: Nicole
Ingredients
Crust
  • 4 tablespoons (1/2 stick) unsalted butter, melted (more butter used below)
  • 1-1/2 cups gluten-free ginger snap cookie crumbs (8 ounces)
Filling
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1-1/2 teaspoons gluten-free flour
  • ½ teaspoon fine sea salt
  • 4 large eggs
  • 1-1/2 cups honey (or sorghum, cane or dark corn syrup)
  • 2 tablespoons bourbon or dark rum
  • 1-1/2 tablespoons unsalted butter, melted
  • 1-1/2 teaspoons pure vanilla extract
  • 1-3/4 cups unsalted pecan halves (~ ½ pound)
Instructions
  1. Make the Crust:
  2. Preheat oven to 325°F.
  3. Grind ginger snaps in a food processor or Vitamix. (Can be done a few days in advance; store tightly sealed at room temperature.)
  4. In a small bowl, combine butter and cookie crumbs.
  5. Press firmly into a deep 9-inch glass or ceramic pie dish.
  6. Bake for 10 minutes.
  7. Remove from oven and cool on rack for 10 minutes. (Can be done 1 day in advance of baking pie; store covered at room temperature.)
  8. Make the Filling:
  9. Adjust oven temperature to 350°F.
  10. In a bowl, whisk granulated sugar and light brown sugar with flour.
  11. Add sea salt and eggs and whisk until smooth.
  12. Mix in honey.
  13. Mix in bourbon or rum, butter and vanilla.
  14. Fold in pecans.
  15. Pour filling into the prepared crust and transfer pie to a foil-lined baking sheet.
  16. Bake uncovered for 75 to 90 minutes until the filling is nearly set.
  17. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
  18. Store, covered, at room temperature for up to a day.
Notes
* Use MI-DEL Gluten-Free Ginger Snaps. They taste just as good as the "with gluten" version. Don’t need to make it gluten-free? You can use the same amount of regular ginger snaps.
* Recipe works well with gluten-free flour (such as Cup4Cup Multipurpose Flour) or all-purpose flour.
* You can use a dark rum in place of bourbon to ensure it's 100% gluten-free.
* Concerned about the crust getting too dark? Put an aluminum foil rim around the edge of the crust to protect it.
Recipe by Riegl Palate at https://www.rieglpalate.com/bourbon-pecan-pie-with-ginger-snap-crust-gluten-free/