Gluten Free Kentucky Chocolate Chip Pie

(from Pam VanArsdall)

Pam’s priceless advice of giving experiences vs. things for birthdays beautifully enhances our Ninth Stop in my book. Always experimenting with recipes, Pam recently came up with this gluten free option. She called me after she made it again and was taking this pie over to Lauren and Gordy. She said, “It works and my taste testers approve!” Since we have the original derby pie recipe from some of my Abbies, I thought those of you who need a gluten free option might like to have this. Enjoy!

Ingredients:
1 gluten free unbaked piecrust (Whole Foods carries a good one in the freezer section.)
2 large eggs, lightly beaten
½ cup white sugar
½ cup light brown sugar
4 Tablespoons of tapioca flour
6 Tablespoons of BUTTER melted
1 teaspoon of vanilla
Pinch of salt
1 cup of pecan halves
1 cup of semisweet chocolate chips

Directions:

• Do not preheat oven.

• Spread pecans and chocolate chips over the bottom of the unbaked piecrust.

• Stir together all other ingredients and pour over the pecans and chocolate chips into the unbaked piecrust.

• Place on the bottom rack of the oven.

• Bake at 325 for approximately 50 minutes.