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Gluten-Free
Gluten-Free Pecan Pie
Recipe

15 INGREDIENTS • 16 STEPS • 7HRS

Gluten-Free Pecan Pie

Make the best gluten-free pecan pie, guaranteed to outshine all others! This homemade recipe has a buttery, flaky crust filled with an easy, secret-ingredient pecan pie filling to make this recipe undeniably perfect!
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Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
Make the best gluten-free pecan pie, guaranteed to outshine all others! This homemade recipe has a buttery, flaky crust filled with an easy, secret-ingredient pecan pie filling to make this recipe undeniably perfect!
7HRS
Total Time
$2.24
Cost Per Serving
Ingredients
Servings
8
US / Metric
Gluten-Free Pie Crust
Gluten-Free All-Purpose Flour
1 cup
Gluten-Free All-Purpose Flour
I used Cup4Cup Gluten-Free Multipurpose Flour
Granulated Sugar
1/2 Tbsp
Granulated Sugar
Salt
1/2 tsp
Salt
Water
2 1/2 Tbsp
Ice Cold Water
Sour Cream
1 1/2 Tbsp
Sour Cream
Apple Cider Vinegar
1/2 Tbsp
Apple Cider Vinegar
Unsalted Butter
1/2 cup
Unsalted Butter
cut into small cubes and frozen for 10 minutes
Pecan Pie Filling
Large Egg
3
Farmhouse Eggs® Large Brown Eggs
Dark Corn Syrup
1 cup
Dark Corn Syrup
Brown Sugar
1/2 cup
Brown Sugar
Butter
3 Tbsp
Butter, melted, chilled
Molasses
1 Tbsp
Molasses
Corn Starch
1 Tbsp
Corn Starch
Salt
1/2 tsp
Salt
Pecans
2 1/2 cups
Pecans
whole or chopped
Nutrition Per Serving
VIEW ALL
Calories
621
Fat
38.3 g
Protein
4.1 g
Carbs
70.9 g
Add to plan
logo
Gluten-Free Pecan Pie
Save
author_avatar
Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/

Author's Notes

For a dairy-free gluten-free recipe, replace the melted butter with coconut oil.

Adding cornstarch makes a thicker, more solid filling, but you may omit it if you prefer it runnier.

While you can use dark and light corn syrup interchangeably in this recipe, I prefer the dark because it has caramel, and molasses flavor, which enhances the flavor.

Store leftover, loosely covered with foil, at room temperature for up to 3 days.
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
In a food processor, pulse Gluten-Free All-Purpose Flour (1 cup), Granulated Sugar (1/2 Tbsp), and Salt (1/2 tsp) together until mixed.
step 3
Throw in Unsalted Butter (1/2 cup), and pulse about 10 times, until butter is about the size of peas.
step 3 Throw in Unsalted Butter (1/2 cup), and pulse about 10 times, until butter is about the size of peas.
step 4
Combine Water (2 1/2 Tbsp), Sour Cream (1 1/2 Tbsp), and Apple Cider Vinegar (1/2 Tbsp) in a small bowl.
step 5
In a food processor, pour half of the liquid mixture in and pulse a few times, until incorporated. Pour in the rest and pulse until dough just comes together, about 6-10 times. If the dough doesn't start to come together, add a touch more cold water.
step 5 In a food processor, pour half of the liquid mixture in and pulse a few times, until incorporated. Pour in the rest and pulse until dough just comes together, about 6-10 times. If the dough doesn't start to come together, add a touch more cold water.
step 6
Turn dough onto a sheet of plastic wrap and flatten it into a thick 1-inch disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.
step 7
Before rolling out, let sit on the counter for 5 minutes so it is easier to work with.
step 8
Lay a large piece of parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top.
step 9
Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish.
step 10
Remove top paper, and invert onto the pie dish. Remove the second paper.
step 11
If necessary, trim the edges so there is an even 1/2-inch overhang all around the edges. Tuck the edge under, all the way around, and then use your finger and thumb to make a decorative edge.
step 11 If necessary, trim the edges so there is an even 1/2-inch overhang all around the edges. Tuck the edge under, all the way around, and then use your finger and thumb to make a decorative edge.
step 12
Freeze the crust for 15 minutes while you prepare the pecan filling.
step 13
In a medium bowl, whisk together the Farmhouse Eggs® Large Brown Eggs (3), Dark Corn Syrup (1 cup), Brown Sugar (1/2 cup), Butter (3 Tbsp), Molasses (1 Tbsp), Corn Starch (1 Tbsp), and Salt (1/2 tsp).
step 13 In a medium bowl, whisk together the Farmhouse Eggs® Large Brown Eggs (3), Dark Corn Syrup (1 cup), Brown Sugar (1/2 cup), Butter (3 Tbsp), Molasses (1 Tbsp), Corn Starch (1 Tbsp), and Salt (1/2 tsp).
step 14
Place the Pecans (2 1/2 cups) on the bottom of the chilled pie shell and pour the filling on top.
step 14 Place the Pecans (2 1/2 cups) on the bottom of the chilled pie shell and pour the filling on top.
step 15
Bake in the oven for 10 minutes on the lowest oven rack, and then reduce the oven to 325 degrees F (160 degrees C) to bake for 50-60 minutes longer. The pie is done when the edges are set and the middle jiggles just slightly but does not wave back and forth, or when the instant-read thermometer is 185-200 degrees F (85-90 degrees C) in the center.
step 16
Let the pie cool completely, at least 4-6 hours before slicing and serving. The filling will set as it cools.
step 16 Let the pie cool completely, at least 4-6 hours before slicing and serving. The filling will set as it cools.
Tags
Gluten-Free
Shellfish-Free
Vegetarian
Dessert
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