Cooking and Serving: 31 minutes | 8 slices
Ingredients
See recipe for ingredients
Description
Prep Time: 30 minutes | Cook Time: 1 hour hr 15 minutes mins | Total Time: 31 minutes | Servings: 8 slices
Instructions
WHY THIS RECIPE WORKS
The star of any gluten free pie, for me, is always an extra flaky gluten free.
always start this pie with that perfect recipe for 1 single pie crust—but the.
simple, mouthwatering filling is what makes this recipe special.
Pecan pie filling is really just a cooked custard made with sugar, butter, and.
eggs, poured over chopped pecans. But this filling can hold up even without the.
pecans—and it doesn’t call for any corn syrup. Most pecan pie fillings call for.
1 full cup of Karo corn syrup.
I don’t mind using corn syrup in general, which is designed to prevent sugar.
crystals from forming, leading to a smoother result. But it makes a different.
type of pie—and many prefer to avoid using a whole cup of it in a pie.
To help the filling set up stable even without corn syrup, we cook it at a lower.
temperature and add a bit of superfine white rice flour.
filling mixture. The flour helps the pie set up properly during baking, and keep.
its shape when it cools.
Overhead image of baked gluten free pecan pie with metal pie server, stack of.
small white round plates and blue cloth on white surface.
image of baked gluten free pecan pie with metal pie server, stack of small white.
round plates and blue cloth on white surface.
4 images of gf pecan pie being made with a bare crust, crust with pecan pieces,.
filling on top, and decorative pecans on top ready to bake.
images of gf pecan pie being made with a bare crust, crust with pecan pieces,.
filling on top, and decorative pecans on top ready to bake.
EXPERT TIPS
DON’T REDUCE THE SUGAR IN THE RECIPE.
This filling recipe has 3 main ingredients: sugar (light brown and granulated),.
melted butter, and eggs. You can’t make it without any of those 3 ingredients.
If you try reducing the sugar at all, you won’t just have the less-sweet pie.
you’re going for. You’ll have a filling that never sets up and tastes oily and.
CHILL THE PIE CRUST BEFORE ROLLING
All pastry dough must be cold at all times other than when it’s in the oven. Pie.
crust is no exception.
Pie crust and other pastry dough become crispy and flaky in the oven when there.
are cold pieces of butter, or another solid fat, that expand in the oven heat.
If they’re warm when they go into the oven, they’ll just melt without expanding.
EXPERIMENT WITH THE COOKING TIME
I prefer to bake this pie until the filling is completely set, so it slices very.
cleanly. If you’d rather have a pie with filling that melts out of the slice a.
bit, reduce the cooking time.
For completely set pie filling, it will resist being pressed in the center when.
it’s done. For a softer filling that’s still fully baked, it’s done when the.
filling still jiggles slowly when shaken gently from side to side.
ONLY SLICE A CHILLED PIE
Whether your pie is set fully, or set softer, you must wait for it to cool.
completely before serving. Otherwise, the filling will cave in on itself when.
In fact, I prefer to let it cool completely and then chill in the refrigerator.
for at least 2 hours before slicing. It’s easier to slice, even if you’ve made a.
Overhead image of raw gluten free pecan pie with extra pecans on white surface.
image of raw gluten free pecan pie with extra pecans on white surface and blue.
DAIRY FREE
The dairy in the gluten free pie crust can be replaced if you use our recipe for.
to make a gluten free pie crust without sour cream.”.
The butter in the filling can be replaced with vegan butter. My favorite brands.
are Melt and Miyoko’s Kitchen.
For the bit of milk, just use your favorite unsweetened unflavored nondairy.
milk. Any will really do.
EGG FREE
In place of all 3 eggs, try using 1/4 cup milk at room temperature whisked fully.
with 2 tablespoons (18 grams) tapioca starch.
RICE FLOUR SUBSTITUTE
You can use sweet white rice flour, also called glutinous rice flour, or tapioca.
starch. Avoid cornstarch if possible because when it’s used to thicken heated.
fillings, they tend to leak moisture as they cool.
In place of pecans, try another semi-soft nut like halved walnuts or skinned.
You can make gluten free pecan pie without pecans—or any other nut. The filling.
is a simple brown sugar custard that’s poured over chopped pecans and baked. The.
pecans on the top do help the custard rise and set evenly on the top, but.
they’re definitely not essential.
Try making the filling without any nuts at all, or try sprinkling some chocolate.
chips on top of the filling before baking. They should sit right on top of the.
raw filling, and sink a bit during baking but still hold their shape.
Fork being inserted into slice of gf pecan pie on small white plate with small.
bowl of pecans and rest of pie in background.
being inserted into slice of gf pecan pie on small white plate with small bowl.
of pecans and rest of pie in background.
FAQS
Is corn syrup gluten free?
Karo brand corn syrup is gluten free unless it’s contaminated gluten in it. But we don’t need that here.
Can I make the pie crust ahead of time?
Yes! You can make the crust recipe weeks ahead of time, and store it in a disk,.
covered tightly, in the freezer. Defrost and shape before baking.
You can also shape and line your pie pan with the crust, and freeze it as.
shaped. You won’t have to defrost it at all before filling and baking it.
Can I make the whole pie in advance?
Yes! You can bake, cool, and freeze or refrigerate the whole baked pie quite a.
few days (in the refrigerator) or weeks (in the freezer) in advance.
What’s the best pie pan to bake in?
I bake pies in a porcelain pie dish or an aluminum pie pan. For best results,.
avoid a glass pie pan, which retains heat too well and is prone to burning your.
Why won’t my gluten free pecan pie set up?
Don’t take your pie out of the oven when the filling is loose in the pan. It.
should, at most, jiggle in a very controlled, slow way, when you move the pan.
Make sure your oven isn’t running hot, or cold. Most ovens are off calibration,.
so I bake using a simple, inexpensive analog oven thermometer—and replace it.
often. Did you replace or eliminate any filling ingredients? Cut back on the.
sugar or eggs? Your filling won’t set.
GLUTEN FREE PECAN PIE RECIPE
Prep Time: 30 minutes mins.
Cook Time: 1 hour hr 15 minutes mins.
Chilling time: 3 hours hrs.
slice of gluten free pecan pie on white plate with gold fork.
of gluten free pecan pie on white plate with gold fork.
This irresistible gluten free pecan pie is sweet, salty and nutty, with a light,.
flaky and buttery gf pie crust—all without corn syrup!
FOR THE GF PIE CRUST
1 gluten free pie crust.
(linked) or store-bought).
FOR THE FILLING
1 ½ cups (327 g) packed light brown sugar.
6 tablespoons (75 g) granulated sugar.
2 tablespoons (1 fluid ounce) milk, at room temperature.
4 teaspoons pure vanilla extract.
12 tablespoons (168 g) unsalted butter, melted and cooled slightly.
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten.
½ teaspoon kosher salt.
3 tablespoons (30 g) superfine white rice flour.
2 cups (180 g) shelled pecan halves, very roughly chopped.
FOR FINISHING
½ cup (60 g) shelled pecan halves, for decorating the top.
Coarse salt, for sprinkling.
par-baking the crust. Arrange the crust as instructed in a 9-inch deep dish.
Place the shaped crust in the pan in the refrigerator to chill for at least.
30 minutes, and up to 3 days (if covered).
When you’re nearly ready to bake the pie, preheat the oven to 325°F.
In a large bowl, place the brown sugar and granulated sugar, and whisk to.
combine. Break up any lumps in the brown sugar.
Add the milk, vanilla, and melted butter, and whisk vigorously until the.
mixture is very smooth.
Add the eggs, then the salt and rice flour, and whisk until just combined.
after each of the two additions.
Place the chopped pecans in the bottom of the raw, chilled pie crust. Pour.
the mixture over the pecans in the crust.
The pecan pieces will rise toward the top on their own.
Arrange the remaining pecan halves, flat side down, placing them gently on.
top in concentric circles. Start along the perimeter and work your way in.
Sprinkle the top of the filling lightly with coarsely salt.
Place the pie dish pan on a rimmed aluminum baking sheet and in the center of.
the preheated oven. Bake at 325°F for 20 minutes.
Lower the oven temperature to 300°F, and bake for another 45 minutes to 1.
hour, or until set as you like.
For a fully set pie, bake it for about 1 hour, or until you can feel that.
it’s set just below the top pecans when you press the filling gently toward.
For a softer filling that’s still fully baked, bake until the filling still.
jiggles slowly when shaken gently from side to side, in a controlled way.
(about another 45 minutes).
The crust should not burn, as the pie is being baked at such a low oven.
Let the pie cool to room temperature. For the cleanest slices, place the pie.
in the refrigerator and chill until firm, at least 3 hours. Slice and serve.
FOR FINISHING
½ cup (60 g) shelled pecan halves, for decorating the top.
Coarse salt, for sprinkling.
par-baking the crust. Arrange the crust as instructed in a 9-inch deep dish.
Place the shaped crust in the pan in the refrigerator to chill for at least.
30 minutes, and up to 3 days (if covered).
When you’re nearly ready to bake the pie, preheat the oven to 325°F.
In a large bowl, place the brown sugar and granulated sugar, and whisk to.
combine. Break up any lumps in the brown sugar.
Add the milk, vanilla, and melted butter, and whisk vigorously until the.
mixture is very smooth.
Add the eggs, then the salt and rice flour, and whisk until just combined.
after each of the two additions.
Place the chopped pecans in the bottom of the raw, chilled pie crust. Pour.
the mixture over the pecans in the crust.
The pecan pieces will rise toward the top on their own.
Arrange the remaining pecan halves, flat side down, placing them gently on.
top in concentric circles. Start along the perimeter and work your way in.
Sprinkle the top of the filling lightly with coarsely salt.
Place the pie dish pan on a rimmed aluminum baking sheet and in the center of.
the preheated oven. Bake at 325°F for 20 minutes.
Lower the oven temperature to 300°F, and bake for another 45 minutes to 1.
hour, or until set as you like.
For a fully set pie, bake it for about 1 hour, or until you can feel that.
it’s set just below the top pecans when you press the filling gently toward.
For a softer filling that’s still fully baked, bake until the filling still.
jiggles slowly when shaken gently from side to side, in a controlled way.
(about another 45 minutes).
The crust should not burn, as the pie is being baked at such a low oven.
Let the pie cool to room temperature. For the cleanest slices, place the pie.
in the refrigerator and chill until firm, at least 3 hours. Slice and serve.