This Bourbon Chocolate Pecan Pie elevates a classic dessert. The rich, buttery filling is balanced by toasted pecans and dark chocolate, while a splash of bourbon adds depth and warmth. The gluten-free crust, enhanced with psyllium husk for added fiber, and the use of coconut sugar instead of refined sugar, make this indulgence a little kinder to your body without compromising flavor. Perfect for holiday gatherings or any occasion that calls for a sophisticated, wholesome dessert, this pie proves that nutrition and decadence can coexist beautifully.

Ingredients

Crust

• 1 1/2 cups gluten-free all purpose flour
• 1/2 cup butter, cold & cubed
• 1 tsp psyllium husk
• 1 tbsp coconut sugar
• 1/2 tbsp apple cider vinegar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup cold water

Pie Filling

• 2 cups pecans
• 1/2 cup butter, browned and cooled
• 2 eggs
• 1 cup coconut sugar
• 1 tsp cinnamon
• 1 tbsp flour
• 1 tbsp milk
• 1/4 cup bourbon
• 2/3 cup dark chocolate chunks or chips

Instructions

1. Mix all of the crust ingredients together, and refrigerate for 2 hours.
2. Roll out the dough & blind bake for 15 minutes at 375 in a greased tin.
   • Place parchment paper over the crust & fill with pecans, so they can roast as well!
3. While the pie crust is baking, mix the remaining filling ingredients together.
4. Add in the pecans & pour the filling into the pie crust. Bake for 10 minutes at 400.
5. Bake an additional 35 minutes at 325.