In our nut free home, we use Nadanut® snacks to add the flavor of pecans without any worry of allergens paying a visit to our family table. If you aren’t baking with nut allergies in mind, you can substitute 2 cups of pecans in this recipe with delicious results.
Author: Jennifer from 1840 Farm
Ingredients
1 ½cupsAll-purpose flour
¼teaspoonsalt
4ounces(1 stick) butter, grated
4-6Tablespoonsice water
2Tablespoonsbutter
¾cupbittersweet chocolate chips or chunks
2Tablespoonsheavy cream
2large eggs
1cup(120 grams) dark brown sugar
¼cupmaple syrup
2Tablespoonsbourbon
1Tablespoonvanilla extract
¼teaspoonsalt
2cupsNadanut® pieces(or pecans for a traditional pecan pie)
Instructions
To make the crust, place flour and salt in the bowl of a food processor. Pulse the dry ingredients to combine. Add the grated butter and pulse until the butter has begun to incorporate into the flour and resembles small grains of rice.
With the motor running, add ice water one Tablespoon at a time until the dough forms a ball. Take care not to over process the dough. Over processing will help to develop the gluten in the flour and lead to a crust that is chewy and tough. Less is more when it comes to working pie crust and will result in a flaky, light crust.
Transfer the pie crust dough to a pie plate. Using your fingers, press the dough into shape gently until it is a uniform thickness and completely covers the bottom and sides of the pie plate. Work around the plate, rolling any excess crust underneath to form a thick ridge along the edge of the pie. Using your fingers, flute the edge of the crust or use a fork to crimp along the edge. Continue until the entire perimeter has been sealed. Transfer the pie plate to the refrigerator to chill while the oven warms and the filling is prepared.
Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with aluminum foil to catch any pie filling that may bubble over during baking. Set aside.
In a small pan set over low heat, warm the butter and chocolate until melted and smooth, stirring often to prevent scorching. Remove the pan from the heat and add the heavy cream, stirring until completely smooth.
In a large mixing bowl, combine the eggs, sugar, and maple syrup. Whisk until smooth. Add the bourbon, vanilla, and salt. Stir to combine before adding the Nadanut® pieces. Add the melted chocolate mixture to the bowl and stir until the filling is well combined.
Remove the pie plate from the refrigerator. Transfer the filling to the pie plate, spreading evenly. Place the pie on top of the prepared baking sheet and transfer it to the preheated oven. Bake for 55 minutes or until the top of the filling has developed a crisp golden brown shell and the pie crust is evenly brown. Rotating the pie midway through the baking time will help to ensure that your pie is evenly baked.
Remove the pie from the oven and place on a wire rack to cool. Serve warm or at room temperature. Top with vanilla ice cream or freshly whipped cream if desired.
Notes
Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Nadanut Nut Free Snacks. You can learn all about them at www.nadanut.com.