I hope that everyone is having a good weekend so far! Christmas is around the corner and it’s time to start thinking of holiday foods. I’m from the south, and pecan pie is one of our staple desserts. Normally its made in a traditional pie shell and served in slices, but this can be a problematic way of serving for large groups and holiday parties. Here’s a recipe that turns a classic pie into bite sized pecan dessert bites. Instead of pie crust, it uses a gluten free graham cracker crust. I think the molasses-y taste of the crackers goes well with the pecan pie filling.
Be sure to check throughout the week as I share more gluten free seasonal dishes for Christmas and New Year’s!
Prep Time: 25 minutes
Bake Time: 40 minutes
|1 cup||kinnikinnick graham cracker crumbs|
|4 tbsp||melted butter|
|3/4 cup||gluten free light corn syrup|
|1 cup||brown sugar|
|2 tsp||gluten free vanilla|
- Preheat the oven to 350F. Create an even layer of pecans on a baking sheet, and toast for 10 minutes. Remove them from the oven and lightly chop.
- Mix the crumbs and 4 tbsp melted butter together. Spread evenly into the bottom of a 8″ square pan.
- Over medium heat, stir the 5 tbsp butter, syrup, brown sugar, and salt together in a saucepan. Bring the mix to a light boil, and cook for 2 minutes. Transfer the sugar mix to a large bowl.
- Stir the pecans, bourbon, and vanilla into the sugar mix. Whisk the eggs in a small bowl, and add 1/4 cup of the nut mix to the eggs. Whisk the eggs quickly until well combined, then add the egg mix to the pie filling and stir until well combined. Spread into the graham cracker crust and bake for 40 minutes. Cool on a rack until room temperature, then cut into 1 inch squares.