Name: Gluten Free Pecan Pie
Prep time: 50 min
Cook time: 55 min
Total time: 285 min
Ingredients: 1 1/2 cups Gluten Free 1-to-1 Baking Flour; 1/4 cup Granulated Sugar; 1/4 tsp Salt; 1/2 cup Cold Unsalted Butter, cubed; 1 large Egg Yolk; 2 tbsp Ice Water; 3 large Eggs; 1 cup Light Corn Syrup; 1/2 cup Light Brown Sugar, packed; 1/4 cup Unsalted Butter, melted; 1 tsp Vanilla Extract; 1/4 tsp Salt; 2 cups Pecan Halves

Pecan pie has always been one of my favorite desserts. That gooey, caramel-like filling with toasted pecans on top is hard to beat. So of course I had to figure out a gluten free version that tastes just as good as the original.

And I’m happy to say this recipe does exactly that. The crust is flaky and buttery, and the filling sets up perfectly with that slight softness in the center that a great pecan pie should have.

You don’t need any unusual ingredients for this one. The crust uses a simple gluten free flour blend, and the filling is made with pantry staples you probably already have at home.

It does take a little patience since you need to chill the crust and let the pie cool completely before slicing. But the hands-on work is really minimal.

If you’ve been looking for a reliable gluten free pecan pie recipe, this is the one to try. Let me show you how it’s done.

Why You’ll Love This Recipe

It Tastes Just Like Traditional Pecan Pie – This gluten free version is so good that nobody will even know it’s gluten free. The rich, gooey filling and crunchy pecans taste exactly like the classic pie you grew up eating.

Perfect for the Holidays – Pecan pie is a holiday staple, and now you don’t have to miss out just because you eat gluten free. Bring this to Thanksgiving or Christmas dinner and watch it disappear from the table.

The Crust Is Surprisingly Easy – A lot of people stress about making gluten free pie crust, but this one is simple. You just pulse everything in a food processor and press it into the dish. No rolling pin needed and no fighting with crumbly dough.

Only a Few Ingredients – The filling uses just six ingredients that are easy to find at any grocery store. You don’t need anything fancy or hard to track down to make a truly impressive pecan pie.

Ingredients

For the Crust

1 1/2 cups Gluten Free 1-to-1 Baking Flour
1/4 cup Granulated Sugar
1/4 tsp Salt
1/2 cup Cold Unsalted Butter, cubed
1 large Egg Yolk
2 tbsp Ice Water

For the Filling

3 large Eggs
1 cup Light Corn Syrup
1/2 cup Light Brown Sugar, packed
1/4 cup Unsalted Butter, melted
1 tsp Vanilla Extract
1/4 tsp Salt
2 cups Pecan Halves

How to Make

Step 1

Make the crust by pulsing gluten free flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized crumbles form. Add egg yolk and ice water and pulse until dough comes together. Press into a 9-inch pie dish, building up the edges. Refrigerate for 30 minutes.

Step 2

Preheat oven to 350F. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.

Step 3

Arrange pecan halves in the chilled pie crust in an even layer. Slowly pour the filling mixture over the pecans. The pecans will float to the top.

Step 4

Place pie on a baking sheet and bake for 50 to 55 minutes until the filling is set around the edges but has a slight jiggle in the very center. If the crust edges brown too quickly, cover them with foil.

Step 5

Remove from oven and let cool completely on a wire rack, at least 3 hours, before slicing. The filling will continue to set as it cools.

Helpful Tips

Keep the Butter Really Cold

When you’re making the crust, the butter needs to be cold the entire time. Cut it into small cubes and put it back in the fridge for a few minutes before you start pulsing it in the food processor.

If the butter gets warm and soft, it blends into the flour too much and you won’t get those little pea-sized crumbles. Those crumbles are what make the crust flaky and tender after baking.

Same goes for the ice water. Use actual ice water, not just cold tap water. Drop a few ice cubes in a cup of water, let it sit, then measure out your 2 tablespoons from that.

Press the Crust In Evenly

Since gluten free pie dough doesn’t roll out the same way regular dough does, pressing it into the dish by hand is the way to go. Start from the center bottom and work your way out toward the edges, using your fingers and the heel of your palm.

Try to get an even thickness across the bottom and up the sides. If some spots are thicker than others, the thin parts will overbake and the thick parts might feel underdone.

Build up the edges so they sit slightly above the rim of the pie dish. This gives you a nice border and also helps hold in all that filling without it spilling over.

Don’t Skip the 30 Minutes in the Fridge

After you press the crust into the pie dish, it really does need that full 30 minutes in the fridge. This firms the butter back up and helps the crust hold its shape in the oven instead of slumping down.

Gluten free dough can be a little more fragile than regular dough, so chilling it makes a big difference. If you skip this step, the crust might shrink or crack while baking.

Frequently Asked Questions

What brand of gluten free 1-to-1 baking flour works best for this crust?

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is one of the most popular and reliable options for this recipe. It already contains xanthan gum, which helps the crust hold together nicely without crumbling apart.

Other brands like King Arthur Measure for Measure or Cup4Cup will also work well. Just make sure whatever brand you pick is a 1-to-1 style blend that includes xanthan gum, since that’s what gives the dough its structure.