gluten free pecan pie recipe

Written BySheba G Updated On
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The Best gluten free pecan pie recipe

I have been making pecan pie for my family for years, but when my husband was diagnosed with a gluten sensitivity, I knew I had to find a way to make it work for all of us. This gluten free pecan pie recipe is the result of many happy experiments in my kitchen. It has all the gooey, nutty, and sweet flavor of the classic, but with a tender, buttery crust that no one can tell is gluten free. My kids ask for this pie for every holiday and sometimes just for a weekend treat. It is a dessert that brings everyone together, and I love that it uses simple, wholesome ingredients that make me feel good about serving it.

Gluten Free Pecan Pie

4.9 from 892 votes

A classic pecan pie made entirely gluten free, featuring a crisp and tender crust and a rich, caramel-like filling packed with toasted pecans. This recipe is perfect for holiday gatherings or any time you want a comforting, crowd-pleasing dessert that everyone can enjoy.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups gluten free all purpose flour blend (with xanthan gum)
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

3 large eggs
1 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together the gluten free flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3Preheat oven to 375 degrees F. On a lightly floured surface (use gluten free flour), roll the dough out to a 12 inch circle. Carefully transfer to a 9 inch pie dish and crimp the edges. Prick the bottom with a fork.
4Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and weights and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
5Make the filling: In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the pecan halves.
6Pour the filling into the pre baked crust. Bake for 35 to 40 minutes, until the filling is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil.
7Cool completely on a wire rack before slicing. Serve at room temperature or slightly warm.

🔧Equipment

9 inch pie dish
Mixing bowls
Rolling pin
Plastic wrap
Measuring cups and spoons
Whisk
Fork

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 310mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 31g🥩Protein: 5g

📝Notes

For a dairy free version, use a plant based butter substitute in both the crust and filling. Toast the pecan halves in a dry skillet for 3 to 4 minutes before adding to the filling for extra nutty flavor.

Watch Video Of How Gluten Free Pecan Pie Works

This gluten free pecan pie has become a staple in our home, and I am so glad I can share it with everyone. It is always a good idea for holiday dinners, potlucks, or just a cozy night in with the family. I hope you enjoy making it as much as we do.

❓ Frequently Asked Questions About Gluten Free Pecan Pie

1. Can I use a different gluten free flour blend?

Yes, you can substitute any good quality gluten free all purpose flour blend that contains xanthan gum. If your blend does not include it, add 1/2 teaspoon of xanthan gum to the dry ingredients for the crust.

2. How do I store leftover pecan pie?

Cover the pie loosely with foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Let it come to room temperature before serving.

3. Can I freeze this gluten free pecan pie?

Yes, you can freeze the fully baked and cooled pie. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

4. Why is my pie crust crumbly?

Gluten free crusts can be more delicate. Make sure you are using enough water to bring the dough together and that you chill it thoroughly before rolling. If it cracks, just press it back together in the pie dish.

5. Can I substitute the corn syrup?

You can use a combination of maple syrup and brown sugar, but the texture will be slightly different and less firm. For a traditional texture, corn syrup is best.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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