Chocolate Pecan Pie, Gluten-Free

http://artofglutenfreebaking.com

Art of Gluten-Free Baking

Special Equipment Needed

-pie plate (I use an Emile Henry dish or a glass pie dish)

-rolling pin

-pizza stone, if you have one

Ingredients

1 9 inch pie crust (I used 1/2 of the dough from my gluten-free pie crust recipe)

4 ounces semi-sweet chocolate, chopped (I used chocolate chips)

4 large or extra large eggs, lightly beaten

1 C neutral-flavored honey

1/3 C granulated sugar

1 tsp vanilla extract

1/2 tsp salt

1 C pecan halves

cream for brushing the edges of the crust

Roll and transfer crust to pie plate, press into plate. Press down on edges.

Preheat oven to 350 degrees F (be sure pizza stone is in there if you're using one)

-in a frying pan, roast the pecans over medium low heat until toasted but not burned; set aside

-in a double boiler (or a heatproof bowl set over a pan of simmering water), melt the chocolate, stirring occasionally until just smooth; set aside

-in a medium bowl, stir together (do not whisk) eggs, honey, sugar, vanilla and salt

-add melted chocolate a little bit at a time, stirring constantly until it's incorporated

-add pecans

-pour filling into prepared crust

-brush edges of crust with a little cream (this will help it to brown)

-put pie pan onto rimmed baking sheet (to catch any spills) and place into oven (on the pizza stone if using)

-bake for 50-60 minutes, until filling is set. I needed about 55 minutes

-the filling should jiggle slightly when pie plate is tapped; also the filling will dome up a bit while it's baking--it will settle back down as the pie cools

-cool completely on cooling rack (about 2 hours) before serving

Enjoy!