Gluten-Free Pecan Pie
By the Gluten Free Recipes team ·
This rich and decadent gluten-free pecan pie, featuring a perfectly tender crust and a gooey, sweet filling studded with crunchy pecans. The warm notes of vanilla and caramel create a comforting dessert that's sure to impress.
At a glance: This medium desserts recipe yields 4 servings in about 40 minutes (15 min prep, 25 min cook). It uses 8 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pecan Pie: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pecan Pie: This recipe is designed to be entirely free of gluten-containing grains, utilizing a certified gluten-free flour blend for the crust.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup chopped pecans
- 0.5 cup corn syrup or maple syrup
- 1 tsp pure vanilla extract
- 0.5 tsp salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 9-inch pie plate with parchment paper, ensuring it extends slightly up the sides. This will help prevent sticking and make for easier removal of the crust.
- 2
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. Then, beat in the two large eggs one at a time, followed by the pure vanilla extract, until well combined and the mixture is smooth.
- 3
Gradually add the certified gluten-free all-purpose flour blend and the salt to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. The batter should be thick and hold its shape.
- 4
Gently fold in the chopped pecans and the corn syrup (or maple syrup) into the batter until evenly distributed. The mixture will become quite thick and glossy.
- 5
Spoon the pecan pie filling evenly into the prepared pie crust, spreading it to the edges. Bake for approximately 25-30 minutes, or until the filling is set and the edges are golden brown. The center should be mostly firm with a slight wobble. Allow the gluten-free pecan pie to cool completely on a wire rack for at least 2-3 hours before slicing and serving, as it will continue to firm up as it cools.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Refrigerate maple syrup after opening and use within a year.
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