For the filling: 2 cups pecans 3 large eggs 3/4 cup brown sugar 2/3 cup light corn syrup 1 teaspoon pure vanilla extract 2 Tablespoon unsalted butter, melted 1/2 teaspoon salt 3/4 cup bittersweet chocolate, chopped (or you can use semi-sweet or bittersweet gf chocolate chips)
Prepare pie crust acording to package directions. Roll out pie pastry between two sheets of plastic wrap. Transfer to a 9-inch pie plate. Trim the overhand to 1/2 inch and fold the edge under itself and crimp decoratively. Refrigerate until firm.
Preheat the oven to 375°F. Bake the pie crust for 10 minutes. Remove the pie crust from the oven and let cool while you prepare the filling (keep the oven on).
Place the pecans on a jelly roll pan in a single layer. Place them in the oven and toast for about 10 minutes or until fragrant. Let cool briefly and then coarsely chop.
In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla and salt until blended. Stir in the pecans and chopped chocolate until evenly distributed.
Pour the filling into the prepared pie crust. Bake at 375°F on the bottom shelf of the oven for about 50-55 minutes or until the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
To purchase The Gluten Free Pantry’s Perfect Pie crust please click the link below in our Recommended Tools section.