Gluten free recipe for:

Chocolate Pecan Pie This is an amazing pecan pie that will keep your guests talking.  Be ready to share this recipe! Submitted by: Becky Prep Time: 20 Minutes Cook Time: 50 minutes

Ingredients:
Pie Crust (enough for three 9-inch crusts):
1 cup rice flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 cup potato starch
1/2 tsp salt
1 tsp xanthan gum
1/2 cup butter flavored Crisco
1/2 cup butter
1 egg
1 Tbsp GF vinegar
4 Tbsp iced water

Pecan Filling:
2 eggs
2 Tbsp unsalted, melted butter
1 tsp vanilla extract
1/8 tsp almond extract
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups pecan halves
4 oz GF bittersweet baking chocolate, chopped

Pie Crust (enough for three 9-inch crusts):
1.  Blend together starches, flour, xanthan gum, and salt.
2.  Cut in the butter and Crisco until you have dough the size of lima beans.
3.  Beat the egg with the fork and add in GF vinegar and ice water.
4.  Stir ingredients together into a ball and refrigerate for at least one hour.
5.  Remove the dough from the refrigerator and separate into three equal parts.  You have enough dough for to three 9 inch pie crusts.
6.  Place dough on wax paper that is sprinkled with rice flour and roll out.
7.  Invert dough from wax paper into pie tin.  Shape the dough into pie pan, removing any excess.  Crinkle edges.

Pecan Filling:
1.  Preheat oven to 350 degrees.
2.  In a large bowl, whisk together eggs, butter, vanilla and extracts.
3.  Add the sugar and mix.
4.  Add corn syrups and mix until thoroughly combined.
5.  Stir in pecans and chocolate.
6.  Pour filling into pie crust.
7.  Bake for 50 minutes or until pie is set.
8.  Cool for 20 minutes before serving.
9.  Do not forget to make sure that all ingredients and surfaces are gluten free.