It isn't the holidays without pecan pie and this gluten free pecan pie is utterly delicious. It's got a flaky homemade crust with a sweet and sticky pecan filling plus it's easy to make! This is the perfect pie for your Thanksgiving or Christmas dinner!
The holidays are coming up quickly as they always do and this year I won't let them go without a slice of sweet and sticky pecan pie. And since I avoid gluten like it's The Shining I did what any avid baker would do - I pulled out my pie plate and rolling pin.
This gluten free pecan pie came out better than I could have imagined. The crust was flaky and the filling delicious. I topped it with a big scoop of vanilla ice cream and I can only recommend you do the same!
Ingredients for Pecan Pie
There's two elements to a gluten free pecan pie: the gluten free pie crust and the filling. If you plan to use a store-bought gluten free pie crust then just skip ahead to the filling ingredients. There's no shame in a kitchen shortcut if that's your thing!
For the Gluten Free Pie Crust
- Gluten free all purpose flour - I recommend using Bob's Red Mill 1:1 All Purpose Gluten Free Flour not only because it's delicious but because it's the one I used to create this recipe. Each brand reacts a little bit differently in recipes and I can't guarantee it will come out as tasty.
- Sugar - Just a small amount of sweetness!
- Baking powder - For a little extra lift
- Kosher salt - If you only have table salt then cut the amount of salt in half. I use kosher salt in all my recipes because the taste is better and it's harder to over-salt because the granules are larger.
- Unsalted butter
- Ice cold water - You want the water to be ice cold so the butter stays cold in the dough. The little bits of cold butter create steam as the pie bakes and makes the crust flaky.
- Lemon juice - Adds a little something extra to the crust
For the Filling
- Corn syrup - Corn syrup doesn't get the best rap and it's true liquid sugar isn't the best for you. It does however give you the quintessential pecan pie texture and flavor you know and love. Everything in moderation. After all how often do you have a slice of perfect pecan pie?
- Dark corn syrup - Dark corn syrup has a caramel-molasses flavor to it and tastes amazing in pecan pie.
- Sugar - More sugar? Yep!
- Brown sugar - And brown sugar which also contains molasses for that caramel like flavor.
- Butter - To cut through all the sweetness and add a rich buttery taste
- Eggs - Eggs are what allow the filling to set up and turn all that sugar into a custard pie!
- Kosher salt
- Pecans - I buy pecan halves. You can chop them up or leave them whole. I like to save some for the top and gingerly place them in a decorative pattern before baking. It makes the pie look pretty and it only takes a minute.
How to Make it
Make the Crust
Make the crust first and then refrigerate while you make the filling. You can also use an unbaked store-bought gluten-free pie crust and use that instead. I personally like the taste and texture of a homemade crust.
Make the Filling
The filling is a cinch to make. All the ingredients get whisked together until smooth.
Pour Filling into Crust
Pour the filling into the cold pie crust.
Bake & Let it Cool
Bake the pie for 65 minutes and then let it cool. It will look puffed up when it first comes out of the oven. This is how it should look and it will lower as it sits. Pecan pie needs to set and is traditionally served at room temperature. I personally think it tastes best the next day but give it at least a few hours to cool down and set up.
Tips for Making Gluten Free Pecan Pie
- Gluten free pie crust falls apart easy when working with it. To prevent it from falling apart I like to roll it out between two pieces of parchment paper. This way I can flip the crust right into the pie plate without having to try and move it over.
- Let the pecan pie set up. It doesn't achieve that perfect texture until it does. It will continue to set up for several hours and I personally think tastes best the next day.
- For a beautiful looking pecan pie save some pecan halves to place decoratively on the top before it goes in the oven.
How to Serve it
Pecan pie is traditionally served at room temperature. It also tastes delicious straight out of the fridge. I like to serve it with a big scoop of vanilla ice cream. If you do prefer a warm pie you can reheat it in an oven at 300 degrees Fahrenheit just until warm. If you try to eat it straight out of the oven it will still be delicious but the filling may spill out a bit.
How to Store Pecan Pie
Pecan pie should be stored in the refrigerator and will stay good for up to four days. Technically you are supposed to refrigerate it within two hours of it sitting on the counter but I like to let it come to room temperature before refrigerating. Do what you feel is safe for you.
Can Pecan Pie be Frozen?
Yes! I like to freeze all my desserts in individual portions. This way you don't have to waste an entire pie if you only want a slice. Cut the pie into slices and carefully place them onto a half sheet pan. Freeze the sheet pan until the slices are frozen. This will keep the slices from getting smooshed in a bag. Place the slices in a zip top freezer bag or freezer safe container. Use within 4 months for best results.
Other Gluten Free Recipes You Might Like
- Gluten Free Banana Bread
- Gluten Free Snowball Cookies
- Gluten Free Pumpkin Chocolate Bread
- Gluten Free Gingerbread Cake with an Orange glaze
- Soft Gluten Free Gingerbread Cookies
Gluten Free Pecan Pie
- 9.5 inch pie plate
- Food processor
- Rolling Pin
- Large mixing bowl
For the pie
- 1 unbaked gluten free pie crust* See recipe below
- ½ cup light corn syrup
- ½ cup dark corn syrup
- ½ cup sugar
- ¼ cup brown sugar
- 4 large eggs
- 6 tablespoons unsalted butter, melted but cool
- ¼ teaspoon kosher salt
- 1 ¾ cup pecan halves, roughly chopped Plus more for the top
For the crust
- 1 ¾ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 8 tablespoon unsalted butter, cold and cut up
- ¼ cup ice cold water
- 1 tablespoon lemon juice
To make the crust:
- In a food processor combine the gluten free flour, sugar, salt, and baking powder. Pulse once to combine then add the cold butter and process until it looks like coarse flour.
- Add the cold water and lemon juice and pulse shortly until it comes together but is still crumbly. Dump onto a clean work surface and work it together with your hands until it forms a dough. Be careful not to overwork it. Form it into a 6 inch disk and wrap in plastic wrap to refrigerate.
- Refrigerate for 30 minutes then place on a large piece of parchment paper. Cover it with another large piece of parchment paper and use a rolling pin to roll out the pie crust.
- Remove the top piece of parchment paper and place the greased pie plate onto the pie crust. Carefully flip the plate and the crust together so the crust falls into the pie plate. Use your hands to move the crust into place. Refrigerate while you make the filling.
To make the pie
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl whisk together the sugar, brown sugar, light corn syrup, and dark corn syrup.
- Whisk in the melted butter and salt.
- Whisk in the eggs one at a time then add the pecans. Pour the mixture into the unbaked pie crust and place more pecan halves on top of the pie in concentric circles.
- Bake for 65 minutes. Let the pie cool completely.