Maple Bourbon Pecan Pie in a Gluten-Free Crust

By Alanna Taylor-Tobin · bojongourmet.com

3 hrs 50 min (mostly cooling)10 to 12 servings (one 9" pie)

A custard pecan pie with maple and bourbon, baked in a gluten-free crust until softly set and topped with flaky salt.

prepPreheat oven to 350°F / 175°C
prepParbake gluten-free pie crust as directed
280 g raw pecan halves	Toast pecans 350°F / 175°C, 10–14 min	Cool pecans, break into 4–8 pieces each	Reduce oven to 275°F / 135°C				Top with flaky salt, chill, slice & serve with cream
85 g unsalted butter (dairy or vegan)	Melt butter with brown sugar & salt	Whisk in eggs one at a time, then maple, vanilla & bourbon	Warm on low heat, stirring, until 130°F / 54°C	Stir in remaining bourbon & pecan pieces	Pour into hot pie shell, bake 275°F / 135°C, 25–40 min	Cool to room temperature, ~3 hrs
150 g dark (or light) brown sugar (or coconut sugar)
½ teaspoon fine sea salt
3 large eggs
160 ml maple syrup (the darker the better)
2 teaspoons vanilla extract
2 tablespoons bourbon (gluten-free if necessary; or use strongly-brewed coffee)
2 tablespoons bourbon (remaining)
a few pinches of flaky salt such as Maldon (optional)
unsweetened whipped cream, for serving

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