This easy gluten-free pecan pie is filled with toasted pecans and a rich custard, all held together by an amazingly light and flaky crust. This beautiful Southern dessert is a must-have at your Thanksgiving table or Christmas dinner! Best of all, this recipe doesn’t use corn syrup, and it’s totally dairy-free too.
Prepare the Crust: Prepare my gluten-free pie crust recipe, brush the exposed edges of the crust with egg wash and then par-bake the crust for 5 minutes at 425F. Adjust oven rack to the lower third position and then reduce oven temperature to 350F.
Spread Pecans: Distribute the pecan nuts evenly on the par-baked crust.
Whisk: In a medium bowl, combine the eggs, honey, light brown sugar, vanilla extract, melted coconut oil, salt and ground cinnamon. Whisk well to get a hom*ogeneous brown mixture.
Pour: Pour the mixture over the pecans in the crust.
Bake: Bake the pecan pie for 45 to 50 minutes, until the top is lightly browned. If you notice the edges of the crust browning too quickly, place a pie crust shield over the pie. Alternatively, if you see that the whole pie is browning too quickly, you can tent the entire pie with aluminium foil.
Cool: Remove the pie from the oven and let it cool on a wire rack for at least 15 minutes. The filling will set once the pie cools down.
Slice and Serve: Slice and serve the pie either warm or at room temperature.
Notes
Crust:I highly recommend that you use my flaky gluten-free pie crust recipe for this pie, but you can also use a store-bought gluten-free pie crust if it’s more convenient for you.
Sugar: I used light brown sugar in this recipe, but feel free to use white sugar, cane sugar, dark brown sugar, or coconut sugar in equal quantities if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I strongly suggest you add it in, unless you don’t enjoy the taste of vanilla.
Coconut Oil: I prefer using refined coconut oil in my baking as it has a more neutral taste as compared to extra virgin coconut oil (which has a stronger coconut taste). Alternatively, you can use vegan butter, and if you are not lactose-intolerant, you can use normal dairy butter.
Cinnamon:Ground cinnamon is a great complementary flavor in this gluten-free pecan pie recipe, so make sure to add it in!
Storing/Freezing: If not eating the pie immediately after baking, cover it tightly with plastic wrap or aluminium foil and store for up to 5 days in the refrigerator. To freeze the pecan pie, cover it tightly in plastic wrap and then freeze for up to 3 months. Before eating, let the pie thaw completely overnight in the refrigerator and then bring it to room temperature before serving.
How to Make This Ahead: To make this pecan pie ahead of time, you can prepare the flaky gluten-free pie crust first and wrap it in plastic wrap in the refrigerator for up to 5 days ahead of time until ready to use. For the filling, you can mix all the ingredients for the filling together (except the pecans) and store it in a container in the refrigerator up to 1 day ahead of time before assembling the pie. Alternatively, you can also prepare the pie one day ahead of time and then let it cool down completely before covering it in plastic wrap or aluminum foil and storing it in the refrigerator. Let the pie come to room temperature before serving.
This recipe was originally published in November 2020, but has since been updated to include clearer instructions.
Most pecan pies are filled with dairy butter and sometimes cream. And a dairy-free search online usually yields an assortment of egg-free and vegan recipes.
For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.
Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
This pie is essentially a custard pie that means a runny center is a result of under baking. Most recipes suggest baking your pie for at least 60 to 70 minutes at 350 degrees to get the perfect pecan pie. However, depending on the oven, a pie can take more than 75 minutes.
The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.
Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.
Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal.
Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)
Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar. If you're using additives, mix them thoroughly with the dry ingredients before adding the wet.
Fruit pies are some of the most well-loved pie recipes; and aside from the crust, they usually don't contain any dairy at all. Sometimes fruit pie recipes will call for 1 to 2 tablespoons of butter to be added atop the filling.
Well, most of them have milk anyway. Some people make their pies with condensed milk instead of the fresh stuff, while others include heavy cream. But technically, heavy cream and condensed milk are both still milk.
Both the Pillsbury Refrigerated Pie Crust and Pet-Ritz Frozen Regular Pie Crust contain vegetable oils, making them suitable for those following dairy-free diets.
Most are actually dairy free, as they're typically made with either lard or a palm-oil based shortening. (Keep in mind that lard would not be a vegan option; if you are vegan double check the ingredients to find a good option for you). For example, you could try Pillsbury Refrigerated Pie Crust (contains wheat) or Mrs.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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