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A plate with a slice of pecan pie

Pecan Pie (gluten-free)

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 5 hours 20 minutes
Servings 8 slices
Calories 669 kcal

Ingredients

Pie Crust

  • 1 1/4 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
  • 1/2 tsp salt
  • 1/2 cup butter, cut into small chunks (or dairy-free butter alternative, or refrigerated coconut oil)
  • 1/4 cup ice cold water

Pecan Pie Filling

  • 3 eggs
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 1/4 cup butter, melted (room temperature) (or dairy-free butter alternative or coconut oil)
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup pecans, pieces or halves

Instructions

Pie Crust

  1. To your food processor (with your s-balde in), add your gluten-free flour, salt, and chunks of butter. Pulse together till the butter has been finely ground into the flour (it will look kinda like thick sand). Add one tablespoon of water to the food processor, pulse, and continue till all the water has been added.

  2. Now to roll your pie crust out, you'll need two pieces of parchment paper to put your crust between (both pieces larger than a pie pan). Put one piece down, and dump your pie dough crumbles onto it. Gently push the crumbles together to form one ball of dough. Add your other piece of parchment paper on top.

  3. Using a rolling pin, roll the dough out till you have one, uniform, thin, round pie crust. You should be able to place your pie dish on top of the dough and still see extra dough sticking out about two inches past it, all around.

  4. Spray your pie dish with non-stick spray.

  5. Gently remove the top sheet of parchment paper from your pie crust. Quickly and gently, with your hand under the other piece of parchment paper, flip your pie crust over into the middle of your pie pan. It should fall in place around the pie pan. Gently remove the second piece of parchment paper.

  6. Gently press the dough around the pie pan, so that you have one smooth even layer on the bottom and edges evenly around the entire pan. If you have excess dough coming over the edge of the pie pan, you can cut or tear that off.

  7. Lastly, finish the crust of your pie by smoothing out or crimping the top edge of the crust, however you like.

  8. Lightly wrap your pie crust with plastic wrap, and place in the fridge for at least 4 hours for the butter to harden and more flavor to form.

Pecan Pie Filling

  1. To begin, preheat your oven to 350. You will also need a prepared pie crust in a pie pan.

  2. Add your eggs to a small bowl and whisk them for a few minutes, till they're light and frothy.

  3. In a large mixing bowl, add your brown sugar, maple syrup, butter, vanilla, cinnamon and salt. Whisk together. Add your eggs and gently whisk them into your batter.

  4. Sprinkle your pecans across the bottom of your pie crust. Pour your batter over your pecans.

  5. Bake in the oven for 40-50 minutes, or till the pie is set (The top will appear more solid, but the middle may jiggle a little still if you move it). Check your pie about half way through the baking time to see if your crust is getting too dark. If it is, tent foil over the pie to keep it safe!

  6. Let cool for SEVERAL hours. Then slice, share, and devour!

Recipe Notes

*The pie can be stored for 24 hours on the counter, covered, at room temperature. After that it needs to be in the fridge, covered, and it will last 4-5 days.
*To make this pie dairy-free, be sure to use either a dairy-free butter alternative (like Earth balance) or coconut oil. For the crust, the coconut oil will need to be refrigerated first to be cold and solid.