Chocolate Chip Pecan Pie

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.

Chocolate Chip Pecan Pie

 

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Prep time

1 hour 30 mins

Cook time

40 mins

Total time

2 hours 10 mins

 

Serves: 8

Ingredients

Crust

• 1 cup coconut flour
• 1 cup tapioca flour
• 1/2 tsp sea salt
• 6 tbsp grass-fed butter, chilled
• 1 large egg

Filling

• 2 eggs
• 1/2 cup grass-fed butter, melted
• 1¼ cups coconut sugar
• 1 tbsp coconut flour
• 1 tbsp coconut milk
• 1 tsp vanilla extract
• 1½ cups pecan halves
• 1 cup Enjoy Life chocolate chips

Instructions

Crust

1. Preheat oven to 400° F.
2. In a food processor, using the dough blade, combine flour and salt. Pulse until blended.
3. Cut in butter and pulse to combine until only pea-sized butter pieces remain.
4. Move dough to a medium sized bowl and add egg. Stir together until dough forms into a ball.
5. Wrap dough in wax paper and chill in the refrigerator for about an hour.
6. Remove from fridge, unwrap dough and roll out between two pieces of wax paper or parchment.
7. Carefully transfer to a 9"pie pan. If some of the dough separates, just repair it. It'll still cook together.
8. Pierce bottom of crust with a fork a few times.
9. Place in 400° oven for 10 minutes.
10. Remove from oven and set aside.

Filling

1. Lower oven temperature to 350°.
2. In a mixing bowl, beat eggs until fluffy.
3. Stir in melted butter, coconut sugar, coconut flour and mix to combine.
4. Add in coconut milk and vanilla until combined - careful not to over mix.
5. Gently fold in pecan halves and chocolate chips.
6. Pour filling into the pre-baked pie crust.
7. Bake at 350° for 30 minutes, the middle will still be a little jiggly (and that’s OK).
8. Let cool completely before serving

Notes

Do not use your mixer to blend in nuts; this will cause your pecans to get chopped up

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