Classic Gluten-Free Pecan Pie (Easy & Nutty)

The Perfect Gluten-Free Pecan Pie

Indulge in the timeless delight of a pecan pie, now perfectly crafted for gluten-free enjoyment! This recipe harmonizes sweet, salty, and nutty flavors, encased in a flaky, golden-brown crust that defies the gluten-free stereotype. If you’re new to gluten-free baking, check out these easy gluten-free recipes for beginners to get started!

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While this gluten-free pecan pie recipe may be perfect for holidays, it’s truly a year-round treat. For more festive and delicious desserts, why not try our Gluten-Free Tiramisu or these amazing Zesty Gluten-Free Lemon Bars? Consider making a double batch of this pie and freezing slices for whenever a craving strikes!

Why This is the Best Gluten-Free Pecan Pie Recipe

The key to an exceptional gluten-free pie lies in the crust. This recipe begins with a supremely flaky gluten-free pie crust. While the crust sets the stage, the simple, delectable filling is what truly elevates this recipe.

At its core, pecan pie filling is a custard, blending sugar, butter, and eggs over a bed of chopped pecans. What makes this recipe stand out is its ability to deliver that classic pecan pie experience without relying on corn syrup. For another no-fuss dessert, you might like our recipe for Gluten-Free Peanut Butter Cookies – they are flourless and easy!

To achieve the perfect set and texture without corn syrup, this recipe incorporates a touch of superfine white rice flour, similar to how a gluten-free flour blend enhances our Warm Gluten-Free Apple Crisp. This ensures the pie maintains its shape beautifully after baking and cooling.

Feel free to use a store-bought gluten-free crust if you have a preferred brand. The focus is on enjoying a delicious pie, regardless of whether every component is made from scratch. You can even bake the filling in ramekins or muffin tins for individual, crustless servings. Now, let’s bake!

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Making the Perfect Gluten-Free Pecan Pie: A Step-by-Step Guide

Get ready to bake the most delicious gluten-free pecan pie you’ve ever tasted! Follow these simple, step-by-step instructions for pie perfection.

Step 1: Prepare the Gluten-Free Pie Crust

Begin by preparing your gluten-free pie crust according to your favorite recipe. If you don’t have one, we recommend using our extra flaky gluten-free pie crust recipe. Do not par-bake the crust. Gently arrange the crust in a 9-inch deep-dish pie pan. Ensure it fits snugly and trim any excess dough.

Step 2: Chill the Crust

Place the shaped crust in the pan in the refrigerator to chill for at least 30 minutes, and up to 3 days (if covered). This step is crucial as it helps the crust maintain its shape during baking and prevents it from shrinking.

Step 3: Preheat the Oven

As you’re nearing baking time, preheat your oven to 325°F (160°C). Make sure the oven rack is in the center position to ensure even baking.

Step 4: Combine Sugars

In a large mixing bowl, add 1 ½ cups (327 g) of packed light brown sugar and 6 tablespoons (75 g) of granulated sugar. Whisk them together thoroughly to combine. Ensure you break up any lumps in the brown sugar for a smoother filling.

Step 5: Add Wet Ingredients

Add 2 tablespoons (1 fluid ounce) of milk at room temperature, 4 teaspoons of pure vanilla extract, and 12 tablespoons (168 g) of melted and slightly cooled unsalted butter to the sugar mixture. Whisk vigorously until the mixture is very smooth and well combined.

Step 6: Incorporate Eggs and Dry Ingredients

Add 3 (150 g, weighed out of shell) eggs at room temperature, beaten, to the mixture. Follow with ½ teaspoon of kosher salt and 3 tablespoons (30 g) of superfine white rice flour. Whisk until just combined after each addition. Be careful not to overmix; just ensure everything is evenly incorporated.
*Gluten-Free Tip: Using superfine white rice flour helps to stabilize the filling without the use of corn syrup.

Step 7: Add Pecans to Crust

Take 2 cups (180 g) of shelled pecan halves, roughly chopped, and place them evenly in the bottom of the raw, chilled pie crust. These pecans will form the base of your delicious pie.

Step 8: Pour Filling

Gently pour the prepared filling mixture over the pecans in the crust. As you pour, the pecan pieces will naturally rise toward the top.

Step 9: Decorate with Pecans

Arrange the remaining ½ cup (60 g) of shelled pecan halves on top of the filling in concentric circles, with the flat side down. Start along the perimeter and work your way toward the center. This creates a beautiful and classic pecan pie look.

Step 10: Sprinkle with Salt

Lightly sprinkle the top of the filling with coarse salt. This enhances the sweetness of the pie and provides a delightful contrast of flavors.

Step 11: Bake the Pie

Place the pie dish on a rimmed aluminum baking sheet and carefully put it in the center of the preheated oven. Bake at 325°F (160°C) for 20 minutes. Then, lower the oven temperature to 300°F (150°C) and continue baking for another 45 minutes to 1 hour, or until the pie is set to your liking.

Step 12: Check for Doneness

For a fully set pie, bake for about 1 hour at the lower temperature, or until you can gently press the filling near the center and feel that it is set just below the top pecans. If you prefer a softer filling, bake until the filling still jiggles slowly when shaken gently from side to side (about 45 minutes at the lower temperature).

Step 13: Cool Completely

Let the pie cool to room temperature. This is crucial for the filling to set properly. For cleaner slices, refrigerate the pie until firm, for at least 3 hours, before slicing and serving chilled.

Step 14: Serve and Enjoy!

Once cooled and chilled, slice your gluten-free pecan pie and serve. Enjoy the perfect combination of sweet, salty, and nutty flavors in every bite!

Ingredients

For the filling

  • 1 ½ cups (327 g) packed light brown sugar
  • 6 tablespoons (75 g) granulated sugar
  • 2 tablespoons (1 fluid ounce) milk, at room temperature
  • 4 teaspoons pure vanilla extract
  • 12 tablespoons (168 g) unsalted butter, melted and cooled slightly
  • 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
  • ½ teaspoon kosher salt
  • 3 tablespoons (30 g) superfine white rice flour
  • 2 cups (180 g) shelled pecan halves, very roughly chopped

For finishing

  • ½ cup (60 g) shelled pecan halves, for decorating the top
  • Coarse salt, for sprinkling

Nutrition Information

A slice of this delightful Gluten-Free Pecan Pie offers a symphony of flavors and textures. Here’s a breakdown of what you can expect in terms of nutritional content:

  • Calories: Approximately 712 kcal per slice
  • Carbohydrates: 69g, providing energy for your day
  • Protein: 7g, contributing to muscle maintenance and repair
  • Fat: 48g, offering satiety and essential fatty acids
    • Saturated Fat: 15g
    • Polyunsaturated Fat: 8g
    • Monounsaturated Fat: 21g
    • Trans Fat: 1g
  • Cholesterol: 107mg
  • Sodium: 287mg
  • Potassium: 245mg
  • Fiber: 4g, aiding digestion and promoting gut health
  • Sugar: 51g, providing sweetness and enhancing flavor
  • Vitamin A: 638IU
  • Vitamin C: 0.3mg
  • Calcium: 80mg
  • Iron: 2mg

Please note that the nutritional information is an estimation and can vary based on specific ingredients and portion sizes.

Gluten-Free Benefits

This pecan pie is crafted to be entirely gluten-free, making it a safe and delicious option if you’re celiac, have gluten intolerance, or are simply following a gluten-free diet. By using a gluten-free pie crust and superfine white rice flour, we ensure that you can enjoy this classic dessert without any gluten-related concerns. The rice flour is a great substitute that binds the filling without the gluten found in traditional wheat flour.

Tips and Tricks for the Perfect Gluten-Free Pecan Pie

Achieving the Best Flavor and Texture

  • Don’t Skimp on Sugar: The sugar in this recipe is crucial for achieving the correct custard-like texture. Reducing the amount can result in a pie that doesn’t set properly.
  • Chill the Pie Crust: Chilling the gluten-free pie crust before rolling and after shaping ensures that the butter remains cold, resulting in a flaky, crisp crust.
  • Baking Time: For a firmer pie, bake until the filling is set just below the top pecans. For a softer, slightly molten filling, reduce the baking time by about 10 minutes.
  • Cooling Time: Allow the pie to cool completely before slicing. For best results, chill in the refrigerator for at least 2 hours to ensure clean slices.

Storing and Freezing

  • Make Ahead: This pie can be made well in advance. Bake, cool, cover, and freeze for up to 3 months. Defrost at room temperature before serving.
  • Leftovers: Store leftover slices tightly wrapped in the refrigerator or freezer for future enjoyment.

Ingredient Substitutions and Variations

Customize this gluten-free pecan pie to fit your dietary needs and preferences!

Dairy-Free Option

  • Pie Crust: Use our classic gluten-free pie crust recipe and follow the instructions to make it without sour cream.
  • Butter: Replace the butter in the filling with vegan butter. Melt and Miyoko’s Kitchen are excellent brands.
  • Milk: Use your favorite unsweetened, unflavored non-dairy milk.

Egg-Free Option

This recipe includes 3 eggs, If you have a really trusty egg-replacer that works for custard, then try using it.

Flour Substitutions

  • Superfine White Rice Flour: You can substitute with our basic gum-free gluten-free flour blend or sweet white rice flour (glutinous rice flour). Avoid cornstarch, as it may cause the custard to leak liquid.

Sugar-Free Option

While you can’t eliminate sugar entirely, you might experiment with sugar alternatives, though we haven’t tested this ourselves.

Nut-Free or Pecan-Free Options

  • Pecan-Free: Replace pecans with walnuts or other semi-soft nuts. Pistachios, skinned hazelnuts, or boiled and skinned peanuts can also work.
  • Nut-Free: Omit the pecans altogether or sprinkle chocolate chips on top before baking for a delightful twist.

Frequently Asked Questions

Is pecan pie gluten-free?

Traditional pecan pie is not gluten-free due to the wheat-based crust. However, this recipe uses a gluten-free pie crust and carefully selected ingredients to ensure it is safe for those with gluten sensitivities.

Can I make the pie crust ahead of time?

Yes, you can prepare the gluten-free pie crust in advance and store it in the refrigerator or freezer until you’re ready to use it.

Can I make the whole pie in advance?

Absolutely! This pecan pie can be fully baked, cooled, and frozen for up to 3 months. Defrost before serving for a convenient dessert option.

What’s the best pie pan to bake in?

A 9-inch deep-dish pie pan works best for this recipe, ensuring that the filling fits perfectly and the crust bakes evenly.

Why won’t my gluten-free pecan pie set up?

Ensure you are using the correct amount of sugar and superfine white rice flour. Also, be sure to bake the pie at the recommended temperature and for the appropriate amount of time. Cooling the pie completely, preferably in the refrigerator, will also help it set properly.

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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