Trifecta Pecan Pie
Rated 5.0 stars by 1 users
Category
Dessert, Gluten-Free
Cuisine
American
Author:
Connie
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.
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
Pie Ingredients
Trifecta Ingredients
Directions
How To Make It
- Preheat oven to 350
Combine trifecta bits in one bowl, stir
Lightly whisk eggs, set aside
Combine sugars, syrup & butter in another bowl, stir well
Add eggs to sugar mixture, stir till well blended
Add Trifecta ingredients, stir till well blended
- Pour into pie pan. If using 9 inch pie crust, pour remaining mixture into your own small pie tin
- If using a 10 inch pie crust, no need for an extra tin
Recipe Video
Recipe Note
Check the small pie at 30 minutes. Check the 9 or 10 inch pie at 45 – 50 minutes. Insert knife tip into center of pie. If almost clean, it’s done. Watch pie crust edges. Cover with foil or crust protectors, if needed. Remember the pie will continue to bake a bit when removed from the oven. Set on wire rack and cool completely. Delicious with salted caramel ice cream and Connie’s caramel sauce!
Enjoy a little taste of Heaven right here in Austin, Texas!