Name: Gluten-Free Pecan Pie
Prep time: 30 min
Cook time: PT-487023H50M11S
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: For the crust: 1 1/4 cups gluten-free all-purpose flour (with xanthan gum, or add 1/2 teaspoon if not) 1/4 cup almond flour 1/4 cup powdered sugar 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cut into small cubes 1 egg yolk 2-3 tablespoons cold water (or as needed) For the filling: 1 1/2 cups pecan halves 3/4 cup dark brown sugar, packed 1/4 cup maple syrup or light corn syrup 1/4 cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 tablespoon bourbon (optional)

Why You’ll Love This Recipe

If you love the traditional flavors of pecan pie but need a gluten-free option, this recipe is for you! The combination of the crunchy pecans and the rich, caramelized filling creates the perfect balance of sweetness and texture. The gluten-free crust is buttery and flaky, with a slightly nutty flavor that pairs wonderfully with the filling. It’s easy to make, and the result is a pie that will impress both gluten-free and non-gluten-free eaters alike. Perfect for any holiday or family gathering, this pie is sure to be a crowd-pleaser!

Ingredients

For the crust:

1 1/4 cups gluten-free all-purpose flour (make sure it includes xanthan gum, or add 1/2 teaspoon if not)
1/4 cup almond flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1 egg yolk
2-3 tablespoons cold water (or as needed)

For the filling:

1 1/2 cups pecan halves
3/4 cup dark brown sugar, packed
1/4 cup maple syrup or light corn syrup
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon bourbon (optional, for added flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the crust:

Prepare the crust: In a large bowl, whisk together the gluten-free flour, almond flour, powdered sugar, and salt. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk: Stir in the egg yolk and 2 tablespoons of cold water. Use your hands or a spoon to mix until the dough comes together. If the dough is too dry, add the remaining tablespoon of cold water, one teaspoon at a time.
Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough: Once chilled, remove the dough from the fridge and roll it out between two sheets of parchment paper to fit a 9-inch pie pan. Press the dough into the pan and trim any excess, leaving about 1/2 inch around the edge. Use a fork to prick the bottom of the crust a few times.
Pre-bake the crust: Preheat your oven to 350°F (175°C). Place the crust in the oven and bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

For the filling:

Prepare the filling: In a large mixing bowl, whisk together the brown sugar, maple syrup (or corn syrup), melted butter, eggs, vanilla extract, salt, and bourbon (if using). Mix until well combined.
Add the pecans: Stir in the pecans, making sure they are evenly distributed in the filling mixture.
Assemble the pie: Pour the filling into the pre-baked pie crust, spreading the pecans out evenly.
Bake the pie: Return the pie to the oven and bake for 40-45 minutes, or until the filling is set and slightly puffed up. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Cool and serve: Let the pie cool to room temperature for about 2 hours to allow the filling to set. Once cooled, slice and serve. You can top it with whipped cream or vanilla ice cream for extra indulgence!

Servings and Timing

This Gluten-Free Pecan Pie serves about 8-10 slices. The preparation time is around 30 minutes, with a baking time of about 55-60 minutes (for both crust and filling). Be sure to allow the pie to cool for at least 2 hours before slicing to allow the filling to firm up properly.

Variations

Nut variations: You can use other nuts, like walnuts or hazelnuts, in place of or in addition to the pecans for a different flavor profile.
Vegan option: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use vegan butter for the crust and filling to make the pie vegan-friendly.
Chocolate pecan pie: Add 1/2 cup of semi-sweet chocolate chips to the filling for a chocolatey twist on the classic.

Storage/Reheating

Store the Gluten-Free Pecan Pie in an airtight container at room temperature for up to 3 days. To store for longer, refrigerate the pie for up to 1 week. If you prefer warm pie, reheat individual slices in the microwave for about 20-30 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I make the crust in advance?

Yes, you can make the crust ahead of time. Simply prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When ready to use, roll it out and continue with the recipe.

Can I use a store-bought gluten-free crust?

Yes, you can substitute a pre-made gluten-free pie crust for the homemade crust. Just be sure to adjust the baking times as necessary.

Can I make this pie without the bourbon?

Yes, the bourbon is optional, but it does add a depth of flavor. You can omit it or replace it with a splash of vanilla extract or orange juice if you prefer.

Can I make this pie without corn syrup or maple syrup?

You can replace the corn syrup or maple syrup with additional brown sugar and a bit of water, but keep in mind that the consistency of the filling may change slightly.

How do I know when the pie is done?

The pie is done when the filling is set and slightly puffed up, with a glossy appearance. It should still have a little jiggle in the center, but it will firm up as it cools.

Can I freeze this pie?

Yes, you can freeze the pecan pie before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To bake, remove from the freezer and bake as directed, adding 10-15 minutes to the baking time to account for the frozen filling.

Can I use a different sugar in the filling?

Yes, you can experiment with other sweeteners like coconut sugar or honey, but note that this may alter the flavor and texture of the pie.

Can I use store-bought pecan pieces instead of whole pecans?

Yes, using chopped pecans works just as well as whole pecans. The texture may be slightly different, but the flavor will still be delicious.

Can I make this pie ahead of time?

Yes, you can make the pie ahead of time. Once it has cooled completely, cover it tightly and store it at room temperature for up to 3 days or refrigerate for up to 1 week.

Conclusion

This Gluten-Free Pecan Pie is the perfect balance of rich, gooey filling and crunchy pecans, all in a buttery, flaky crust. It’s a delicious dessert that everyone can enjoy, whether or not they follow a gluten-free diet. Whether you’re preparing it for Thanksgiving, a special occasion, or just as a treat for yourself, this pie is sure to be a hit. Indulge in the comforting flavors of this classic dessert with a gluten-free twist, and enjoy every delicious bite!

Gluten-Free Pecan Pie

Why You’ll Love This Recipe

Ingredients

For the crust:

For the filling:

Directions

For the crust:

For the filling:

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I make the crust in advance?

Can I use a store-bought gluten-free crust?

Can I make this pie without the bourbon?

Can I make this pie without corn syrup or maple syrup?

How do I know when the pie is done?

Can I freeze this pie?

Can I use a different sugar in the filling?

Can I use store-bought pecan pieces instead of whole pecans?

Can I make this pie ahead of time?

Conclusion