Imagine a crisp autumn day, leaves rustling underfoot, and the irresistible aroma of a freshly baked gluten-free pecan pie wafting through the air. This is the kind of dessert that makes your heart skip a beat and your taste buds dance with joy. Today, I’m thrilled to share with you my perfected recipe for this luscious gluten-free pecan pie. It’s a creation born out of my passion for healthy cooking and my relentless pursuit of the perfect pie, and I can’t wait to guide you through the process of making it. So, roll up your sleeves, grab your apron, and let’s embark on a culinary journey that will leave you craving more. Get ready to savor every sweet, nutty bite of this delightful treat!

Recipe Ingredients:

Before we dive headfirst into creating our delectable gluten-free pecan pie, let’s take a moment to gather the orchestra of ingredients that will make this dish truly exceptional.

For the Crust:

1 1/4 cups of gluten-free all-purpose flour (I prefer a blend with xanthan gum for better texture)
1/2 teaspoon of salt
1/2 cup of unsalted butter, chilled and diced
3 to 4 tablespoons of ice-cold water

For the Filling:

1 1/2 cups of pecan halves, toasted for that extra nutty depth
3 large eggs, at room temperature
1 cup of light corn syrup (yes, there are gluten-free options available)
1/2 cup of granulated sugar
1/4 cup of brown sugar
1/4 cup of unsalted butter, melted
1 teaspoon of pure vanilla extract
1/4 teaspoon of salt

Gluten Free Condensed Cream Of Chicken Soup

Ingredient Notes:

Creating a gluten-free pecan pie is all about making thoughtful ingredient choices. First and foremost, opt for a high-quality gluten-free all-purpose flour mix that mirrors the texture of traditional wheat flour. I’ve found that blends with xanthan gum tend to yield a smoother, more pliable crust.

When it comes to the pecans, don’t underestimate the importance of toasting. A quick stint in the oven enhances their natural oils and deepens their flavor, elevating the overall experience of the pie.

Now, let’s talk sweeteners. You might be surprised to learn that many corn syrups are gluten-free, but do check the label to be sure. For a balanced sweetness, I prefer a combination of granulated sugar and brown sugar. The latter imparts a subtle molasses undertone that plays wonderfully with the pecans.

Gluten Free Chicken Wild Rice Soup

How to Make This Recipe

Preparing the Gluten-Free Pie Crust

Gather Your Ingredients:

Ensure all the ingredients for the pie crust are at room temperature. This helps in achieving the right consistency for the crust.

Combine the Flours and Xanthan Gum:

In a mixing bowl, combine the gluten-free flours (rice flour, almond flour) and xanthan gum. Mix well to ensure even distribution.

Cut in the Butter:

Cut the cold, unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.

Add Cold Water:

Gradually add cold water, a tablespoon at a time, to the mixture. Gently mix until the dough comes together and forms a ball. Be cautious not to overmix.

Form the Dough:

Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the dough to firm up.

Roll Out the Dough:

On a lightly floured surface, roll out the dough to fit a pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.

Pre-bake the Crust:

Preheat the oven according to the pie crust recipe’s instructions. Pre-bake the crust if required, following the specified time and temperature. Let it cool while you prepare the filling.

Making the Pecan Pie Filling

Preheat the Oven:

Preheat your oven to the temperature specified in the pecan pie recipe.

Toast the Pecans:

Spread the pecans on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they’re fragrant. Set aside to cool.

Prepare the Wet Ingredients:

In a mixing bowl, whisk the eggs. Add the brown sugar, maple syrup, melted butter, vanilla extract, and a pinch of salt. Mix well until the ingredients are thoroughly combined.

Add the Pecans:

Coarsely chop a portion of the toasted pecans and fold them into the wet mixture.

Fill the Pie Crust:

Pour the pecan mixture into the pre-baked pie crust, spreading it evenly.

Baking and Serving

Bake the Pie:

Place the filled pie in the preheated oven and bake according to the recipe’s instructions, usually until the filling is set and slightly firm to the touch.

Cool and Serve:

Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. The filling will firm up as it cools. Serve slices of this delectable gluten-free pecan pie with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

Enjoy!:

Revel in the delightful blend of flavors and textures as you indulge in this homemade, gluten-free pecan pie. Share the joy by serving it to family and friends during special occasions or any time you crave a slice of sweet perfection.

Gluten Free Condensed Cream Of Chicken Soup

Storage:

To preserve the freshness of the gluten-free pecan pie, cover it loosely with plastic wrap or aluminum foil and store it in the refrigerator. It’s best to consume the pie within 3-4 days for optimal taste and texture. The cold temperature of the fridge helps maintain the pie’s quality.

Freezing:

Yes, you can freeze this gluten-free pecan pie for later enjoyment.

Freezing Process:

Cool Completely: Allow the pie to cool completely at room temperature after baking.
Wrap for Protection: Wrap the pie carefully in a layer of plastic wrap, ensuring it’s airtight and well-sealed to prevent freezer burn.
Double Layer for Safety: For added protection, place the wrapped pie in a resealable freezer bag or wrap it with another layer of aluminum foil.
Label and Date: Don’t forget to label the pie with the date of freezing to keep track of its freshness.
Freeze: Place the wrapped pie in the freezer, ensuring it lies flat to maintain its shape.

Freezing Time:

The gluten-free pecan pie can be stored in the freezer for up to 2-3 months without significantly compromising its flavor and quality.

Dos:

Do Chill the Dough: Ensure you chill the pie dough before rolling it out. This helps in achieving a flakier crust.
Do Pre-bake the Crust: If the recipe calls for it, pre-bake the crust slightly to prevent a soggy bottom when adding the filling.
Do Toast the Pecans: Toasting the pecans before adding them to the filling enhances their flavor and provides a lovely crunch to the pie.

Don’ts:

Don’t Overmix the Dough: Avoid overmixing or over-handling the dough, as this can result in a tough crust rather than a tender one.
Don’t Overfill the Pie: Be cautious not to overfill the pie shell with the filling, as it can overflow during baking.

Points to Remember:

Consistency of Filling: The filling should be slightly jiggly but mostly set when you take the pie out of the oven. It will continue to set as it cools.
Room Temperature Ingredients: Ensure ingredients like eggs and butter are at room temperature before mixing to achieve a smooth filling.
Pie Shield: If the edges of the pie crust begin to brown too quickly during baking, cover them with a pie shield or aluminum foil to prevent burning.

Q: Can I use a store-bought gluten-free pie crust for this recipe?

A: Absolutely! Using a store-bought gluten-free pie crust is a convenient option and will work just as well for this recipe.

Q: Can I substitute pecans with another type of nut?

A: While pecans are the classic choice, you can experiment with other nuts like walnuts, almonds, or a mix of nuts for a unique twist.

Q: Can I make this pie ahead of time for a special occasion?

A: Yes! You can prepare the pie a day in advance and store it in the refrigerator. Warm it slightly before serving for the best taste and texture.

Q: How do I prevent my pie crust from getting soggy?

A: Pre-baking the pie crust slightly before adding the filling helps create a barrier, preventing it from becoming soggy when filled.

Q: Can I use a sugar substitute for a lower-sugar version of this pie?

A: Yes, you can use a sugar substitute that’s suitable for baking. Adjust the quantity based on the sweetness level you desire.

Gluten Free Pecan Pie

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Crust:
1 1/4 cups of gluten-free all-purpose flour (I prefer a blend with xanthan gum for better texture)
1/2 teaspoon of salt
1/2 cup of unsalted butter, chilled and diced
3 to 4 tablespoons of ice-cold water
For the Filling:
1 1/2 cups of pecan halves, toasted for that extra nutty depth
3 large eggs, at room temperature
1 cup of light corn syrup (yes, there are gluten-free options available)
1/2 cup of granulated sugar
1/4 cup of brown sugar
1/4 cup of unsalted butter, melted
1 teaspoon of pure vanilla extract
1/4 teaspoon of salt

Directions

Prepare the Crust:
Make or procure a gluten-free pie crust and roll it out to fit your pie dish. Pre-bake the crust if the recipe calls for it.
Toast the Pecans:
Spread pecans on a baking sheet and toast them in the oven until fragrant. Let them cool, then chop a portion for the filling.
Mix the Wet Ingredients:
Whisk eggs and combine with brown sugar, maple syrup, melted butter, vanilla extract, and a pinch of salt.
Combine the Filling:
Fold the chopped pecans into the wet mixture, creating the filling.
Fill the Crust and Bake:
Pour the filling into the pie crust and bake in a preheated oven according to the recipe instructions until set.