from: Art of Gluten-Free Baking
-adapted from Southern Pies, by Nancie McDermott
Makes one 9 inch pie
Special Equipment Needed
-9 inch pie plate
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
Make, roll out, and line your pie pan with the pie crust dough. Place in refrigerator until needed.
Preheat the oven to 350 degrees.
In a small saucepan, melt the butter over very low heat. Watch carefully that it doesn’t burn. Once melted, remove from heat and add the chocolate chips. Let these melt into the butter for 1 minute and then whisk together the mixture until smooth.
In a medium bowl, combine the flour and sugars and whisk together well. Add the pecans and toss to coat them evenly with flour. Add the eggs, vanilla and the chocolate mixture. With a large spoon, stir to mix everything together into a rich batter. Remove pie dough-lined pan from the refrigerator and pour the filling into the pie pan.
Place the pie pan on the lowest shelf of the oven. Bake at 350 degrees until the pie is puffy, browned, and a bit dry and firm, about 30-40 mins. It should look like a brownie in a pie crust (which is basically what it is).
Remove from oven, place on a wire rack to cool completely.