¾cupcold unsalted butter, sliced into 12 tablespoons
4-6tablespoonsice water
INSTRUCTIONS
Pecan Pie
Preheat oven to 400ºF.
In a medium bowl or in the bowl of a stand mixer, beat eggs until thoroughly mixed. Add brown sugar, sorghum molasses, molasses, salt, melted butter, vanilla, and orange zest, and mix thoroughly.
Sprinkle the chopped pecans over the pastry-lined dish. Pour the filling mixture over chopped pecans.
Arrange the pecan halves around edge of filling next to crust for decoration.
Set the pie on the middle rack of the oven and bake for 10 minutes.
Reduce heat to 325ºF, and bake for 30-35 minutes longer or until set.
Remove from oven and let cool to room temperature.
Sprinkle the pie with flaky salt and serve with a dollop of nutmeg-spiced whipped cream.
Gluten-free Pie Crust
Pulse together the oat flour, millet flour, sweet rice flour, tapioca starch, sugar, xanthan gum, and salt in the bowl of a food processor. (If you don't have a food processor, you can whisk by hand).
Add the cold butter, but don't pulse. One tablespoon at a time, dribble the ice water into the food processor, pulsing after each addition, until the dough holds together when pinched with your fingers. Add water until it just holds together, but is not sticky. If you need more water, add a teaspoon at a time. (If working by hand, mix the butter into the flour with your hands, breaking up the butter until the largest pieces are about the size of a pea. Mix in the water, one tablespoon at a time, until the dough just holds together).
Form the dough into a flat disc and cover in plastic wrap. Refrigerate for 30 minutes to an hour.
Roll out the dough into a 12-inch round between two pieces of parchment paper sprinkled with millet flour. Remove top piece of paper and place the dough in a 9-inch pie dish*, paper side-up. Peel the top piece of paper off. Press dough into the pie dish lightly, and cut off any excess dough. Crimp the edges of the crust with your fingertips.
Notes
My glass pie dish is 9.5-inches, so the filling didn't fill it all the way up (which I didn't realize until I went to make the pie - oops). This pie recipe is meant for a 9-inch pie dish (but tastes equally as delicious in a 9.5-inch dish;)Substitutions: For a more classic pecan pie, sub either or both of the molasses in this recipe with dark corn syrup and it turns out great!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.