½CupGluten Free 1-to-1 Flour BlendI use Bob's Red Mill
½CupVegan Buttermelted (vegan or regular)
2Eggsbeaten
1teaspoonVanilla
2TablespoonBourbon
1CupWalnutschopped
1CupAllergen Free Chocolate Chips
Instructions
Keep prepared pie shell into the freezer while you prepare the filling.
Preheat oven to 350 degrees.
In a microwave safe bowl, melt the butter. Set aside to cool.
In a large bowl, combine all of the ingredients. Make sure the butter is cooled before you add it as it will melt the chocolate otherwise. Fold together with a spatula.
¾ Cup Sugar, ½ Cup Light Brown Sugar, ½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Vegan Butter, 2 Eggs, 1 teaspoon Vanilla, 2 Tablespoon Bourbon, 1 Cup Walnuts, 1 Cup Allergen Free Chocolate Chips
Remove the prepared crust from the freezer. Pour the filling into the crust.
1 Gluten Free Pie Crust
Place pie on a baking sheet. Bake in lower ⅓ of preheated oven for 45-50 minutes. The pie will be done when the outer edges are set and the very center is jiggles just slightly.
Remove and cool completely before slicing.
Notes
Substitutions: You can use pecans in place of walnuts.Not gluten free? Simply replace the gluten free flour with all purpose flour.Not dairy free? Use regular butter in place of vegan butter.Storage: Cover the cooled pie with aluminum foil or plastic wrap and store at room temperature for up to 3 days.Freezing: Wrap cooled pie in 2-3 layers of plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator before serving.