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



    • 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


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