Description
Lightly sweet and made without corn syrup, this gluten free pecan pie recipe is now a staple at our holiday table. Make sure to take the extra step of toasting the pecans — it pays off immensely.
Use the gluten free pie crust recipe provided, make your own, or use a pre-made crust!
Ingredients
Units
Scale
Crust:
- 1 1/4 cups all purpose gluten free flour blend (I like Bob’s Red Mill Gluten Free 1:1 Baking Flour)
- 1/2 teaspoon xanthan gum (omit if already in flour blend)
- 1/2 tablespoon cane sugar
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
- 1/2 teaspoon white vinegar
- 2-3 tablespoons ice water, plus more as necessary
Filling:
- 3 eggs, room temperature
- 2/3 cup packed dark brown sugar
- 1/2 cup pure maple syrup
- 1/3 cup butter, melted and cooled
- 1 tablespoon cassava flour or all-purpose gluten free flour
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups raw pecan halves, plus more for topping if desired
- 1 egg, beaten, or additional cream, for brushing the crust
Instructions
For the gluten free pie crust:
- Add gluten free flour blend, xanthan gum (if needed), sugar, and salt to the bowl of a food processor.
- Add the chilled butter cubes, being sure they aren’t all lumped together. Pulse the food processor 10 times, for about 1 second each. At this point, the dough should resemble coarse sand. Transfer to a large mixing bowl.
- Add the vinegar and ice water, mixing with your hands as you add each tablespoon of water. The mixture should come together to a pliable, workable dough. If it’s just too crumbly, add more water 1 tablespoon at a time, being sure to mix between each tablespoon, until the dough is relatively smooth and not too sticky. If it’s too sticky, add gluten free flour 1 tablespoon at a time until the dough is workable.
- Fold the dough in on itself a couple times, then shape it into a thick disc. Wrap with plastic wrap and refrigerate for at least 30 minutes before using. You can store the wrapped dough in the fridge for up to a week, or seal in a zip-top freezer bag and store in the freezer for up to 6 months.
- When ready to bake, remove the dough from the fridge and remove plastic wrap. Place the disc between two sheets of parchment paper. Roll out using a rolling pin into a circular shape, about 1/8-inch thick and 2-3 inches wider than your pie plate. Transfer the pie crust to the pie plate. Don’t stretch or pull; the crust should rest in the plate. Use a kitchen shears to remove excess dough around the edges. Finish the edges with crimping or other decorative edge.
For the gluten free pecan pie:
- Preheat the oven to 350 degrees F. Spread the pecan halves out on a baking sheet and toast in the oven for 10 minutes, giving the sheet pan a good shake halfway through. Remove from oven and let cool enough to handle. Roughly chop 2 1/2 cups of pecan halves for the filling; reserve the rest for topping, if desired. Reduce the oven temperature to 325 degrees F.
- In a large bowl, beat the eggs until foamy and light in color. Whisk in the maple syrup, brown sugar, and butter until fully blended. Stir in the cassava flour, heavy cream, and vanilla extract. Fold in the pecans until all pieces are coated.
- Pour the mixture into the prepared pie crust. Top with additional pecan halves or chopped pecans, if desired. Gently brush the edges of the crust with a beaten egg or additional cream. Bake for 40-45 minutes, or until the top no longer jiggles in the center. Cool completely before slicing and serving. Top with whipped cream while serving, if desired. Store leftovers in a sealed container in the fridge for up to a week.