Thanksgiving Recap and Gluten-free Chocolate Bourbon Pecan Pie


I hope everyone had a great Thanksgiving on Thursday! We spent Wednesday night and Thursday at my in-laws house where we ate and drank way too much and enjoyed every second of it. My family came to my in-laws on Thursday to join everyone for dinner. I made some gluten-free stuffing with fresh bread, apples, and herb and red wine sausage that Brad made the previous night. We also made a large version of this with fresh toasted maple marshmallow meringue on top. The weather was gorgeous and we spent a good amount of time outside before driving home.

On Friday, my parent’s decided to do a small Thanksgiving dinner so we could all have leftovers. We smoked a turkey (best idea ever), made all the traditional sides, and drank champagne. I brought this crostata, made these biscuits, and also brought a new dessert for everyone to try.

My mom requested something chocolate for dessert on Friday and I thought chocolate pecan pie sounded like the perfect thing. We normally don’t have pecan pie for holiday dessert but I love it. I didn’t grow up with pecan pie but my stepdad’s family makes some of the best pecan pie I’ve ever had and I just can’t get enough. Based on the reaction when everyone tasted it last night, I think this pie will become a new holiday tradition.


I was a bit intimated when making this pie since I have never made a pecan pie. It turns out, this pie just requires you to mix everything together, pour into an unbaked crust, and bake. The payoff is the stuff dreams are made of – rich chocolate, crunchy pecans, smooth bourbon all tucked together in a flakey buttery crust.

I don’t think it takes much more convincing than that. And now, I think I need a piece of pie and a cup of coffee.

Gluten-free Chocolate Bourbon Pecan Pie
Yields: 1 9″ pie
Adapted from: David Lebovitz

1/2 of this pie crust recipe (I always make both and just have an extra on hand)
3 eggs, beaten
3/4 cup sugar
2 Tbsp. molasses
2 Tbsp. maple syrup
scant 2/3 cup light corn syrup or rice syrup
1 Tbsp. vanilla extract
2 Tbsp. melted butter
2 Tbsp. bourbon
1 2/3 cups chopped pecans, lightly toasted
3/4 cup good quality chocolate chips

1. Preheat oven to 375F. Make your pie crust and set it in the fridge to chill while you make the filling.
2. Place pecans in a dry pan and toast over medium heat until you begin to smell them. Shut off heat and set aside to cool.
3. Mix together eggs, sugar, vanilla, corn syrup, molasses, maple syrup, butter, and bourbon in a large bowl until combined.
4. Fold in pecans and chocolate chips to filling mix.
5. Pour filling into chilled pie crust and bake for 30-35 minutes until the filling is golden and puffy but still a bit jiggly in the middle.
6. Let cool completely before slicing.

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Comments: 16

  1. cookingrookie November 27, 2011 at 10:04 am Reply

    I have been looking for a good pecan pie recipe for a while, and tried twice, but both times it was nothing spectacular. Now it looks like your recipe will be my third attempt and I hope it will finally hit the jackpot. Your photos simply look too good to taste anything but amazing :-) . Thanks for the recipe!

    • gabbysgfree November 27, 2011 at 2:01 pm Reply

      Thank you! I hope you like it! I think the key is the baking time – I did mine around 30 minutes and it was a little gooey inside, but my family prefers it that way. If you want a solid pie, I would say start checking at 30 but but aim for 35 minutes.

  2. Brandon Laroussini November 29, 2011 at 2:48 pm Reply

    Burbon: Make sure it’s an all-corn variety or you may find out the hard way it’s not gluten free!

    • gabbysgfree November 29, 2011 at 2:54 pm Reply

      Good point! Most liquors, even if rye based, are gluten-free due to the distillation process (similar with how vinegars, not malt vinegar, are gluten-free) but some people are extra sensitive to non-corn based liquors. I personally am okay with rye whiskeys and bourbon in small amounts if they are high-quality. It seems to be that the higher the quality of liquor, the better quality of distillation. Of course, individuals who are highly sensitive to non-corn liquor should be sure to use a corn-based bourbon.

  3. Angie Halten December 1, 2011 at 3:49 am Reply

    Looks great, I can’t wait to make it!

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  9. Katelyn November 15, 2012 at 1:28 am Reply

    Dang, girl. MAKING THIS. Also. Your photography is awesome.

    mwah. xo

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  13. Theresa @DearCreatives November 12, 2013 at 6:56 pm Reply

    This is perfect. My sister in law is gluten free it’ll be nice to have a few special things just for her! But, of course I’ll indulge too ;)

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