November Recipes

Gluten-Free Cold Brew and Coffee Liqueur Pecan Pie

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Two plates of Gluten Free Cold Brew and Coffee Liqueur Pecan Pie with forks
Hands On:
30 minutes
Total Time:
285 minutes
Serves:
12

Ingredients

    Pastry

    • 1 ½ cups Good Graces gluten-free all-purpose flour
    • ½ tsp Hy-Vee salt
    • ¼ cup cold Hy-Vee vegetable shortening
    • ¼ cup 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 cup Wide Awake Coffee Co. cold brew unsweetened light roast drink
    • ¼ cup Kahlúa rum & coffee liqueur
    • ¼ cup cold Hy-Vee unsalted butter, chopped
    • 3 Hy-Vee large eggs
    • ¾ cup Hy-Vee granulated sugar
    • ½ cup Hy-Vee light brown sugar, packed
    • ½ cup Hy-Vee light corn syrup
    • 1 tsp Hy-Vee vanilla extract
    • ½ cup Hy-Vee chopped pecans
    • 1 ¼ cups Hy-Vee pecan halves
    • Hy-Vee caramel-flavored syrup, for garnish
    • Coarsely ground Hy-Vee sea salt, for garnish
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    Preparation

    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°. 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°.

    Nutrition Facts

    Serves: 12
    Amount Per Serving
    Calories:497
    % Daily Value*
    Total Fat: 26g 33%
    Saturated Fat: 9g
    Trans Fat: 1g
    Cholesterol: 67mg 22%
    Sodium: 145mg 6%
    Total Carbohydrate: 61g 22%
    Dietary Fiber: 3g 11%
    Sugars: 39g 78%
    Protein: 5g 10%

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