Celisse Compagni has been a pastry chef at Benvenuti’s for 14 years. Her interest in gluten-free baking started a few years ago when she found out several of her friends had dietary restrictions. She wanted to make desserts everyone could enjoy. Pies are one of her favorite desserts to bake because of the classic simplicity.
“I have very fond childhood memories of baking pies with my mom for holidays and the county fair,” she says. “I decided to share this pecan pie recipe because it’s a family favorite of ours on Thanksgiving.”
It's a tradition that's sure to be passed on by Anthony and Celisse Compagni's daughter Tatiana, who enjoys helping her mother bake.
Celisse Compagni’s Pecan Pie
Gluten Free Pie Crust
Ingredients:
2 1/2 cups Bob’s Red Mill gluten-free baking flour
1 tsp. salt
2 Tbs. sugar
1/2 cup shortening, chilled
12 Tbs. unsalted butter, cold and cut into pieces
3-4 Tbs. ice water
Instructions:
Process flour, salt and sugar in food processor. Add shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top; cut into the mixture until butter pieces are no bigger than small peas, about 10 one-second pulses.
Sprinkle ice water over the mixture and pulse until a dough ball just begins to form. Turn out onto a lightly floured surface and, using your fingertips, knead lightly two or three times to bring into a ball. Wrap ball in plastic wrap and flatten into a disk shape. Refrigerate at least one hour or up to two days before rolling.
Roll out pie dough to fit your pan. Keep the dough as cold as possible while preparing it. The colder your dough when it goes in the oven, the flakier your crust will be!
Pie Filling
Ingredients:
7 eggs
1 ¼ cup brown sugar
2 cups dark corn syrup
1 Tbs. salt
1 tsp. vanilla bean paste
1 ½ ozs. bourbon whiskey
2/3 cup butter
2 1/2 cups pecans
Directions:
Combine eggs, brown sugar, corn syrup, salt, vanilla and whiskey in mixing bowl. Melt butter and whisk into mixture until thick and gooey. Stir in pecans.
Fill the crust and bake at 350 °F. until core temperature reaches 201 °F., about 45–90 minutes; then remove.
Cool to room temperature before cutting. Pie is best served the following day.