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–+ servings

Gluten Free Pecan Pie

This gluten free pecan pie delivers the same rich, caramelly flavor and buttery crust you love in the classic. A must-try for any pie lover.
Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 686 kcal
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Equipment

  • food processor
  • 9-inch pie dish

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 686kcalCarbohydrates: 80gProtein: 6gFat: 38g
Keyword gluten-free, gluten-free pie, holiday dessert, pecan pie
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