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!