Gluten-Free Cold Brew and Coffee Liqueur Pecan Pie

Recipe

Dessert
Gluten-Free Cold Brew and Coffee Liqueur Pecan Pie

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

12
Servings
30min
Prep
4hr45min
Total

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Description

Our secret ingredient to deepen chocolate flavor is coffee! It will drive any chocoholic crazy for a bite of this decadent pie.

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
Pastry
1 ½ c. Good Graces gluten-free all-purpose flour
½ tsp. Hy-Vee salt
¼ c. cold Hy-Vee vegetable shortening
¼ c. cold Hy-Vee unsalted butter, chopped
3 to 4 Tbsp. ice water
Filling
1 (3.5-oz.) pkg. Zöet 57% cacao dark chocolate bar, coarsely chopped
¼ c. Wide Awake Coffee Co. cold brew unsweetened light roast drink
¼ c. Kahlúa rum & coffee liqueur
¼ c. cold Hy-Vee unsalted butter, chopped
3 Hy-Vee large eggs
¾ c. Hy-Vee granulated sugar
½ Hy-Vee light brown sugar, packed
½ c. Hy-Vee light corn syrup
1 tsp. Hy-Vee vanilla extract
½ c. Hy-Vee chopped pecans
1 ¼ c. Hy-Vee pecan halves
Hy-Vee caramel-flavored syrup, for garnish
Coarsely ground Hy-Vee sea salt, for garnish

Things To Grab

  • Food processor
  • Plastic wrap
  • Hy-Vee nonstick cook spray
  • 9-inch round tart pan with removable bottom
  • Rolling pin
  • Parchment paper
  • Small saucepan
  • Whisk
  • Aluminum foil
  • Wire rack

Directions

  1. For pastry, place flour and salt in a food processor. Cover and pulse until combined. Add shortening and chopped butter. Cover and pulse until pieces are size of coarse meal.

  2. Drizzle 1 tablespoon water over flour mixture. Cover and pulse 4 to 5 times. Continue moistening and pulsing flour mixture, adding 1 tablespoon cold water at a time, until dough holds together. Gather dough and gently press together to form a ball; slightly flatten into a disk. Wrap dough disk in plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes before using.

  3. Preheat oven to 350 degrees. Lightly spray a 9-inch round tart pan with a removable bottom with nonstick spray. Roll pastry dough disk, from center to edge on a lightly floured piece of parchment paper into a 13-inch round. Invert parchment paper onto prepared pan. Remove paper; gently ease pastry into pan; press pastry into fluted sides of pan; trim top edge even with pan. Refrigerate while preparing filling.

  4. For filling, heat chocolate, cold brew beverage, Kahlúa and chopped butter in a small saucepan over medium-low heat for 3 to 4 minutes or until smooth, stirring frequently. Cool.

  5. Whisk eggs in a large bowl. Stir in granulated and brown sugars, corn syrup, vanilla and chocolate mixture until combined.

  6. Gently press chopped pecans into bottom of crust, without breaking through pastry. Place tart pan in a large rimmed baking pan. Pour filling into pastry-lines pan, Arrange pecan halves on top of filling in a spiral pattern.

  7. Bake for 15 minutes. Loosely cover with foil and bake for 50 to 60 minutes more or until filling is set in center and reaches 200 degrees.

Nutrition facts

Servings

497 Calories per serving

Amounts Per Serving

  • Total Fat: 26g
  • Cholesterol: 67mg
  • Sodium: 145mg
  • Total Carbohydrates: 61g
  • Protein: 5g

Daily Values

0%
Iron 5%
0%
Calcium 1%
0%
Vitamin D 2%
0%
Potassium 2%