Pecan Pie Two Ways: Maple Bourbon and Chocolate [RECIPE]

This Thanksgiving, we’re heading out to Smith Rock in Oregon for a Friendsgiving. We’ll be staying in a house in Bend and enjoying our turkey dinner with some of our closest climbing compadres. I love this time of year — in case I haven’t said it 100 times before, Thanksgiving is my favorite holiday. I love the tradition, the food, the family, the friends.

A Tradition of Gratitude

Last year, after we enjoyed our potluck Thanksgiving meal, we started what I’m hoping will become a new tradition among friends. We picked one person at a time and each of us said what we were grateful for about that person — our favorite thing about them and why. And then we all jumped in the hot tub on a cold desert night. It was beautiful. Unfortunately this year’s destination doesn’t include the hot tub, but I’m crossing my fingers we’ll share our gratitude together again. 

A Tradition of Pecan Pie

One thing’s for sure. I’ll be bringing not one but TWO pecan pies this year. One maple bourbon pecan pie, and one chocolate pecan pie. Pecan pie is my absolute favorite holiday dessert. It reminds me of home, and especially of my grandmother who passed away a couple of years back. She used to make the best pecan pie ever. My pecan pies are all grain- and gluten-free, and they work great for those with lactose or casein allergies, because I use ghee instead of butter. The crusts are made with almond flour.

gluten free grain free maple bourbon pecan pie

In the course of doing this blog, I’ve learned that as I improve and perfect recipes over time, it never hurts to share the improvements, even if I’ve already posted a recipe here at CWB. If you’re a CWB veteran who’s been with me since the beginning, you know that I posted a chocolate pecan pie recipe waaaaaay back in the first month of this blog’s existence. But I’ve improved upon that recipe — I’m sharing both versions of my favorite holiday dessert with you today. Get excited. They’re delicious.

Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie
Yields 1
pecan pie is my absolute favorite fall/winter/holiday dessert. add bourbon, and you've stolen my heart.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the crust
  1. 2.5 cups almond flour
  2. 1 egg
  3. 2 tbs palm shortening (CWB Favorite Pick)
  4. 1 tbs bourbon (I used Bullet)
  5. pinch of salt
For the filling
  1. 3 large eggs
  2. 1 cup maple syrup (I use grade B)
  3. 4 tbs ghee (CWB Favorite Pick)
  4. 1 tbs bourbon
  5. 2 tsp vanilla
  6. 1/4 tsp salt
  7. 1 1/4 cups pecans
Instructions
  1. Preheat oven to 350
For the crust
  1. Place all ingredients into a food processor and process until a ball of dough forms and all ingredients are incorporated
  2. Shape in a pie dish by hand and place pie crust in the freezer while you prepare the filling
For the filling
  1. Using a hand mixer or immersion blender, combine the first 7 ingredients, mixing until all ingredients are completely incorporated and you have a uniform liquid (you want all the sugar to dissolve into the liquid and the ghee to be mixed in completely)
  2. Stir in pecans
  3. Remove crust from the freezer and pour in the filling
  4. Cut a pie-sized circle out of a piece of foil or use one of these and place on the exposed crust to protect it from burning
  5. Bake for 30 minutes
  6. Allow to cool before slicing and serving
Cultivated Wellbeing http://cultivatedwellbeing.com/
glutenfree grain free maple bourbon pecan pie and chocolate pecan pie

Chocolate Pecan Pie

Chocolate Pecan Pie
This recipe is an improvement upon an old favorite from way back at the birth of this blog. It takes the traditional (albiet gluten- and grain-free) pecan pie and adds dark chocolate chips for a rich, delicious experience.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the crust
  1. 2 cups almond flour
  2. 1 egg
  3. 2 tbs palm shortening (CWB Favorite Pick)
  4. pinch of salt
For the filling
  1. 3 large eggs
  2. 1 cup maple syrup (I use grade B)
  3. 4 tbs ghee (CWB Favorite Pick)
  4. 2 tsp vanilla
  5. 1/4 tsp salt
  6. 1 1/4 cup pecan halves
  7. 1/2 cup dark chocolate chips (CWB Favorite Pick)
For the crust
  1. Place all ingredients into a food processor and process until a ball of dough forms and all ingredients are incorporated
  2. Shape in a pie dish by hand and place pie crust in the freezer while you prepare the filling
For the filling
  1. Using a hand mixer or immersion blender, combine the first 6 ingredients, mixing until all ingredients are completely incorporated and you have a uniform liquid (you want all the sugar to dissolve into the liquid and the ghee to be mixed in completely)
  2. Stir in pecans
  3. Remove crust from the freezer and pour in the filling
  4. Evenly sprinkle chocolate chips into the filling
  5. Cut a pie-sized circle out of a piece of foil or use one of these and place on the exposed crust to protect it from burning
  6. Bake for 30 minutes
  7. Allow to cool before slicing and serving
Cultivated Wellbeing http://cultivatedwellbeing.com/
 gluten free grain free maple bourbon pecan pie


FTC DISCLOSURE: This post contains affiliate links (CWB Favorite Picks), which means I may receive monetary compensation for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. All opinions are my own.

Grain-free Chocolate Maple Pecan Pie

Editor’s note: I’ve since rewritten this recipe and also created a Maple Bourbon Pecan pie too. Check out the updated Chocolate Pecan Pie recipe here.


 

As avid rock climbers who take every opportunity to get out to climbing destinations, we have basically resigned to rarely having Thanksgiving ON Thanksgiving Day ever again — this year, the plan is to head out to Bishop for some sport climbing and bouldering — so I figured I might as well make a pecan pie now. I mean, what’s a fall season without a pecan pie? (I’m from Texas, by the way. The answer is “no fall at all.” I also make one around Christmas time 🙂 ). I made this pie the same night I made the Spaghetti Squash Bacon Quiche — pie crust night!

Grain-Free Pie Crust:

  • 2 cups almond flour
  • 1 egg
  • 2 tbs palm shortening like this (affiliate link)
  • a few pinches salt

Mix almond flour and salt first in a food processor, then add egg and palm shortening. Mix until it forms a dough. Form crust in an 8 inch pie dish and set aside.

For the filling: This recipe is pretty sugar-tastic, so I won’t pretend that this pie is the most healthy dessert there is to eat — it’s not. It’s a treat for a couple of times a year. I will say though, that we’re using maple syrup and coconut sugar instead of corn syrup and brown or white sugar like most pecan pie recipes call for. It’s still sugar, don’t get me wrong. But it’s non-GMO, it’s lower-glycemic (at least the coconut sugar is), and both are less processed than the traditional sugars called for in pecan pie. I opted for topping half the pie with chocolate chips, because I wanted to satisfy every craving I could imagine having. And let’s be honest, two people are eating this pie, and one of them is me, so I might as well do exactly what I want to do.

coconut sugar takes some major stirring to dissolve, so make sure it’s all liquified before you pour your mixture into the pie crust

Ingredients:

  • 3 eggs
  • 1 cup pure maple syrup
  • 1/2 cup coconut sugar
  • 2 tbs melted ghee
  • 1 1/4 cups pecan pieces or halves
  • 1 teaspoon vanilla extract
  • 2 tbs soy-free, non-GMO mini chocolate chips (If you want to skip the chocolate, add in another 1/2 cup coconut sugar)

 

 

Directions:

  1. Preheat oven to 350°F (rack should be low in the oven)
  2. In a large mixing bowl, beat eggs, adding in the maple syrup, coconut sugar, ghee, and vanilla
  3. Stir in pecans
  4. Pour into raw pie crust
  5. Cover the exposed crust with foil to make sure it doesn’t burn
  6. Bake at 350°F for 30 to 35 minutes, based on your oven

It’s a personal goal of mine to try to make a pecan pie as good as my grandmother Josie using more ideal ingredients (like the sugars I listed above). I’d say that this one is pretty darn close.

 

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