THANK YOU CODY, ANG & BRYON
for the awesome apron I wore in the Trifecta Pie video!
Love it & Love y’all!
Hey Friends,
It all started when a sweet friend gave me a piece of pecan pie from a local Austin bakery. She knows how much I love to find new g/f desserts. I was so impressed with the taste, my mission became to duplicate it in my kitchen!
Well, it may not be exactly like the one from the bakery, but I think it’s pretty doggone close. I love it! I call it “Connie’s Trifecta Pecan Pie” because of the 3 key ingredients: PECANS, CHOCOLATE CHIPS & COCONUT! What’s not to LOVE? Scroll down for the recipe.
As I mentioned in the video, if you don’t have gluten issues, buy or make a crust for a 10 inch pie. The trifecta pie filling will fit perfectly. Just a reminder, the filling is gluten free!
If you’re a pro at making g/f pie crusts, please give me your secret! Comment below, ok? If you haven’t mastered the art of making g/f pie crusts, I recommend the “Gluten Free Nation” frozen 9 inch crust. It’s sold at Central Market & HEB.
I hope you’ll try my Trifecta Pecan Pie. Please let me know what you think. I love getting your comments!
ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN TEXAS!
xoxo connie
CONNIE’S TRIFECTA PECAN PIE
INGREDIENTS:
- 1 9-inch g/f pie crust (I like “Gluten Free Nation” frozen crust at Central Market & HEB)
- 1 small pie tin (if using 9 inch crust)
- If you’re not G/F, use 10 inch pie crust…you won’t need the individual one…LOL!
- 2/3 cup Karo light corn syrup
- ½ cup brown sugar
- ½ cup sugar
- 4 eggs lightly whipped (room temperature)
- 2 tbsps butter, melted
TRIFECTA INGREDIENTS:
- 1 cup semi sweet chocolate chipped
- 1 cup chopped pecans
- 1 cup sweet coconut
HOW TO MAKE THIS:
- Preheat oven to 350
- Combine trifecta bits in one bowl; stir
- Lightly whisk eggs; set aside
- Combine sugars, syrup & butter in another bowl; stir well
- Add eggs to sugar mixture; stir till well blended
- Add Trifecta ingredients; stir till well blended
- Pour into pie pan. If using 9 inch pie crust, pour remaining mixture into your own small pie tin
- If using a 10 inch pie crust, no need for an extra tin
Check the small pie at 30 minutes. Check the 9 or 10 inch pie at 45 – 50 minutes. Insert knife tip into center of pie. If almost clean, it’s done. Watch pie crust edges. Cover with foil or crust protectors, if needed.
Remember the pie will continue to bake a bit when removed from the oven. Set on wire rack and cool completely.
Delicious with salted caramel ice cream and Connie’s caramel sauce!
ENJOY!
xoxo connie
