Trifecta Pecan Pie

Connie
Cuisine

American

Category

Dessert, Gluten-Free

It all started when a sweet friend gave me a piece of pecan pie from a local Austin bakery. She knows how much I love to find new g/f desserts. I was so impressed with the taste, my mission became to duplicate it in my kitchen! Well, it may not be exactly like the one from the bakery, but I think it’s pretty doggone close. I love it! I call it  “Connie’s Trifecta Pecan Pie”  because of the 3 key ingredients: PECANS, CHOCOLATE CHIPS & COCONUT! What’s not to LOVE?  Scroll down for the recipe. 

As I mentioned in the video, if you don’t have gluten issues, buy or make a regular crust for a 10 inch pie. The trifecta pie filling will fit perfectly. Just a reminder, the filling is gluten free!  If you’re a pro at making g/f pie crusts, please give me your secret! Comment below, ok?  If you haven’t mastered the art of making g/f pie crusts, I recommend buying one - there are some great ones out there. 

Trifecta Pecan Pie

Ingredients

    • 1  9-inch g/f pie crust

    • 1 small pie tin (if using 9 inch crust)

    • If you’re not G/F, use a regular 10 inch pie crust…you won’t need the individual one…LOL!

    • 2/3 cup light corn syrup

    • ½ cup brown sugar
    • ½ cup sugar
    • 4 eggs lightly whipped (room temperature)

    • 2 tbsps butter, melted

    • 1 cup semi sweet chocolate chipped
    • 1 cup chopped pecans
    • 1 cup sweet coconut

    Directions

      1. Preheat oven to 350

      2. Combine trifecta bits in one bowl, stir

      3. Lightly whisk eggs, set aside

      4. Combine sugars, syrup & butter in another bowl, stir well

      5. Add eggs to sugar mixture, stir till well blended

      6. Add Trifecta ingredients, stir till well blended

      7. Pour into pie pan. If using 9 inch pie crust, pour remaining mixture into your own small pie tin
      8. If using a 10 inch pie crust, no need for an extra tin