Bourbon-Pecan Pie with Ginger Snap Crust (Gluten-Free)
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
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1-1/2 teaspoons gluten-free flour
- 1/2 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 ~ 1/2 pound
Instructions
- Make the Crust:
- Preheat oven to 325°F.
- Grind ginger snaps in a food processor or Vitamix. (Can be done a few days in advance; store tightly sealed at room temperature.)
- In a small bowl, combine butter and cookie crumbs.
- Press firmly into a deep 9-inch glass or ceramic pie dish.
- Bake for 10 minutes.
- 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.)
- Make the Filling:
- Adjust oven temperature to 350°F.
- In a bowl, whisk granulated sugar and light brown sugar with flour.
- Add sea salt and eggs and whisk until smooth.
- Mix in honey.
- Mix in bourbon or rum, butter and vanilla.
- Fold in pecans.
- Pour filling into the prepared crust and transfer pie to a foil-lined baking sheet.
- Bake uncovered for 75 to 90 minutes until the filling is nearly set.
- Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
- 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 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.
