YIELD: 1 PIE
Gluten-Free Pecan Pie
This classic gluten-free pecan pie comes together
quickly with only a few simple ingredients.
PREP TIME COOK TIME
15 minutes 55 minutes
ADDITIONAL TIME TOTAL TIME
15 minutes 1 hour 25 minutes
Ingredients
For the Crust
1 1/2 cups my gluten free flour blend (or Bob's
Red Mill 1-to-1 Gluten Free Baking Flour)
½ teaspoon salt (omit if using salted butter)
1 teaspoons xanthan gum (omit if using a blend that includes it)
½ cup butter (1 stick), cold - cut into small pieces (or dairy-free butter)
3-4 tablespoons milk, cold (or dairy free milk)
For the Filling
1 cup sugar
8 oz. maple syrup (or corn syrup)
2 tablespoons butter (or coconut oil) melted and cooled
3 eggs, room temperature
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
2 ¼ cups pecans, coarsely chopped
Instructions
1. Preheat oven to 350°F. Place a baking sheet on the rack in the center of
oven.
2. For the pie crust: In a medium mixing bowl, combine flour, salt, and
xanthan gum.
3. With a pastry cutter, cut butter into flour mixture until the butter is small,
no larger than the size of a pea.
4. Add milk and combine. Use your hands to work the milk into the dough.
Add additional milk if needed.Knead dough until it comes together. Form a
ball with the dough.
5. Place the dough ball onto a large piece of parchment paper and shape
into a disc. Cover with a second piece of parchment and roll out into a 10-
inch circle.
6. Peel the top piece of parchment paper off, and invert into a greased pie
pan. Flute the edges. Use your fingers to repair any tears in the crust, if
needed.
7. For the filling: In a medium mixing bowl, mix sugar, maple syrup, melted
butter, eggs, salt, and vanilla. Add pecans and stir just until combined.
8. Pour filling into the prepared crust. The pecans will float to the top as the
pie bakes.
9. Place the pie on the baking sheet and bake for 45-55 minutes until the
center is set and the pie doesn’t jiggle when shook. Cover the pie with foil
halfway through to keep the edges of the crust from burning.
10. Remove the pie from the oven and cool completely before cutting.
Get ingredients with
Notes
Dairy-free Option: Use dairy-free butter in the crust and melted and
cooled coconut oil in the filling to make this dairy-free.
Refined Sugar Free Option: Use coconut sugar instead of sugar.
Read the recipe steps and make sure you have all ingredients on hand
before you begin.
Make sure all ingredients are cold before you begin, unless otherwise
noted.
Don’t overwork the crust dough, it will toughen and cause cracks when
you transfer it to the pie pan.
If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
To help prevent a mess in the oven, place a baking sheet under the pie
pan while it cooks.
Let the gluten-free pie cool completely before slicing.
Nutrition Information: YIELD: 12 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 433 TOTAL FAT: 30g SATURATED FAT: 9g
TRANS FAT: 0g UNSATURATED FAT: 19g CHOLESTEROL: 62mg SODIUM: 203mg
CARBOHYDRATES: 39g FIBER: 3g SUGAR: 26g PROTEIN: 6g
© chrystal
CUISINE: Dessert / CATEGORY: Recipes
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