Pecan Pecan (Chocolate) Pie

This is a gluten free pecan pie with a pecan crust. The crust may use any desired nut instead of pecans.

Pecan Crust

Ingredients:

2 cups pecans

2 teaspoons melted or softened butter

1/2 teaspoon vanilla

1/4 cup brown sugar

1 tablespoon water

Directions:

Grind pecans in food processor until fine.

Add remaining ingredients.

Process till mixture begins to fall off sides and looks slightly moist. Do not process so much that it turns into pecan butter.

Press into 9-inch pie pan using a spoon or your fingers. I've had best luck using a spoon to lightly "drum" the crust flat and smooth with one hand while holding the bottom of the pan in my other hand so I can feel and see the thickness of the crust. (I've also stretched this with care into two 8-inch pans - very thin crust).

Bake in 325° F oven for 20 minutes if using for a cream pie. Pre-baking is not needed if using for a baked pie.

Pecan Pie

Ingredients:

1 pie crust

2 1/2 cups of shelled pecans (250g) or enough pecans to partially fill your pie shell

1/2 cup brown sugar

1/2 teaspoon ground cinnamon 

1/4 cup melted butter (if unsalted add 1/2 teaspoon salt)

1 cup syrup

2 teaspoons vanilla extract

3 large eggs

Optional for Chocolate Pecan Pie:

2/3 cup semi sweet chocolate chips or whatever amount looks/tastes good to you (this may reduce the amount of pecans you can fit in the shell with the liquid filling)

1 tablespoon cocoa powder

Directions:

Preheat oven to 350° F

If whole pecans, roughly chop them a bit. You can save a bit of money and work by purchasing pecan pieces instead of whole pecan. (If doing the chocolate version spread chocolate chips evenly in pie shell). Spread pecans evenly in pie shell. 

In a large bowl stir dry ingredients together first: brown sugar, cinnamon, (salt), (cocoa powder if doing chocolate version). Then add syrup, vanilla, butter, eggs and whisk until combined.

Pour into pie shell over pecans.

Bake the pie for 50-55 minutes. If the pie crust browns too quickly, use a pie crust shield or aluminum foil over the edges. You can also invert another pie pan over the whole pie if the top browns too quickly.

Remove from oven and let cool before slicing and serving. May be made in advance and stored in fridge for 4-5 days.