Skip to main content

{Gluten-Free} Brown Buttter-Espresso Pecan Pie for Aunt Pia's Party


A couple of weeks ago, the latest issue of Food & Wine arrived in my mailbox. On the cover was a pie; the description read: "This recipe with ruin you for every other pecan pie. Find out why on [page]...." Okay. I'm intrigued. Pecan pie is one of my favorites. Here's the recipe from their website: here.

But days went by and eventually, the boys asked, "What about that pie?" 

What pie? 

"The pie that will ruin us for all other pies." 

Oh, that pie.

Since I needed a dessert for a birthday party, I asked the Enthusiastic Kitchen Elf if he'd make it for me while I worked on all the other dishes. He agreed. We made slight modifications: we made it gluten-free; we swapped out the corn syrup for bourbon maple syrup; we used instant coffee instead of instant espresso; we toasted the pecans on the stovetop instead of in the oven; and we added a vanilla salt. Otherwise, he stayed mostly true to the recipe.


After he made the first crust, Jake looked at it and asked, "What is everyone else going to eat?!?" So, D made a second pie.

Ingredients  makes one 9" pie
Crust
  • 1-1/4 C gluten-free flour
  • 1-1/2 t organic granulated sugar
  • 1/2 t vanilla salt
  • 1/2 C butter (1 stick), cubed
  • cold water

Filling
  • 8 ounces raw pecan halves
  • 8 ounces Medjool dates, pitted and chopped
  • 3 T brewed espresso
  • 1/2 C butter (1 stick)
  • 1 C packed organic light brown sugar
  • 7/8 C bourbon maple syrup
  • 1-1/2 t instant coffee powder
  • 1-1/2 t vanilla salt
  • 3 large eggs
  • whipped cream or ice cream for serving


Procedure

Crust
In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in 1/4 cup of cold water and pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times. Form into a disk, wrap in plastic and refrigerate until firm, approximately 1 hour.


Preheat the oven to 375°F. Roll out the dough between two pieces of parchment paper, then transfer to a 9-inch pie plate. 

Line the crust with parchment paper and fill with pie weights, dried beans, or - we used - whole nuts in their shell. Bake for 25 minutes or until lightly browned around the edges. Remove the paper and weights. Return to the oven and bake until the bottom is lightly browned, approximately another 10 minutes. Let cool.

Reduce the oven temperature to 350°F and make the filling.

In a small pan, cook the chopped dates in the brewed espresso until softened to a paste, approximately 3 to 5 minutes. 

In a dry skillet, cook the pecans over medium heat until they are fragrant and toasted, approximately 1 to 2 minutes. Spoon the toasted nuts into a bowl and let cool. Wipe out the skillet and use it for the next step, too.


Add the butter to the pan and cook over medium heat, swirling, until the milk solids turn a deep golden brown, approximately 5 minutes. Let cool slightly.

In a large bowl, whisk together the brown sugar, maple syrup, instant coffee powder, and salt. Whisk in the eggs, then slowly whisk in the brown butter until the filling is smooth.


Spread the espresso-date mixture over the bottom of the parbaked crust.


 Scatter the pecans on top of the espresso-date mixture, filling up the crust as much as possible.


Pour the filling over the pecans. Place in the oven and bake for 70 to 75 minutes - until the filling is set around the edge and slightly jiggly in the center. 


Transfer the pie to a rack and let cool completely.


To serve, slice and place on individual plates with a scoop of whipped cream or ice cream


He was pretty proud of his pies. Aunt Pia approved. She said, "Yup! Best pecan pie I have ever had! Thanks!!" And Aunt Jenn wanted to order one for Thanksgiving. 

D answered, "I don't get paid for cooking. I just cook."

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur