Gluten Free Pecan Pie Bites.

 

Recently, I went over to a friend’s house for a little gathering.  We ate copious amounts of chocolate and laughed until our sides hurt.  Stories were shared in a cozy living room, gathered around a warm fire.  It was so lovely.  Good for the heart and soul.

 

This friend of mine happens to have a gluten allergy, and told me once how her mom made pecan pie bites when she was growing up, and how she misses them.  That was all that had to be said.  I was on a mission to deliver.  No one should be denied a favorite treat because of a food allergy.  Especially someone as sweet and lovely as her.

 

This was my first time working with rice flour, and it went really well.  I can’t wait to explore some more with it!  I think these little pie bites would be great with a fruit filling — like apple or peach.  The pecan turned out so tasty though.  And certainly got me in the Thanksgiving spirit.  Speaking of… I have to get to pie making.  I’ll be sure and share my recipes with you — on this year’s menu: classic pumpkin, but with a gingersnap crust; pecan; chocolate walnut (my own spin on Derby pie); and my aunt Kathy’s famous chocolate cream pie.  What’re you baking?

 

From my home to yours, happiest of Thanksgivings, friend.  I’m so thankful you’re here.  Love to you!

 

 

Push it. Push it real good.

 

 

 

 

 

 

 

Gluten Free Pecan Pie Bites

Crust recipe adapted from Bob’s Red Mill

 

For the crust, you will need:

3/4 c. white rice flour (I used one by Bob’s Red Mill)

1/4 t. baking powder

1 t. sugar

1 pinch salt

1 egg, slightly beaten

1/4 c. (1/2 stick) unsalted butter, melted and cooled slightly

 

1. Preheat oven to 425 degrees.

2. In the bowl of an electric mixer with the paddle attachment, beat egg and melted butter.

3. In a medium bowl, sift the flour, baking powder, sugar, and salt.

4. Add flour mixture to egg mixture.  Mix dough on slowest speed until it just comes together.  Dough will be soft.

5. Spray the wells of a mini muffin tin with nonstick spray and press about a tablespoon of dough into each well.

 

For the filling, you will need:

3 eggs

1/4 t. salt

2/3 c. granulated sugar

1/2 t. vanilla

1 t. white rice flour

1 c. light corn syrup

1/4 c. unsalted butter, melted and cooled slightly

1 c. pecan chips

Enough pecan halves to top each pie bite

 

1. In a medium bowl, whisk eggs and salt together.

2. Mix in flour and sugar.

3. Add corn syrup.  Mix well.

4. Add in melted butter and pecans

5. Pour about a tablespoon of pie filling in each muffin well, on top of pie crust (you’ll have a bit left over).

6. Top each well with a pecan half.

7. Bake for about 20 to 25 minutes, or until each pie bite is puffed and golden.  Cool completely.  Remove pie bites from tin by loosening edges from pan with a paring knife (some of these were a pain to get out — when I make these again, I might use a mini muffin cup or some parchment).

Pie bites will keep, in an airtight container at room temperature, for up to 3 days.

 

 

 

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