This is the best gluten-free pecan pie of all time! A flaky gluten-free crust is filled to the brim with a rich custard filling, then topped with crunchy pecans. This recipe is perfect for the holidays!
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Is there anything better than a big slice of traditional pecan pie? I don’t think so. The smooth, caramel-y custard filling, the crunch of nutty pecans, the buttery, flaky crust…
Well, this traditional Southern Gluten-Free Pecan Pie recipe is a classic made gluten-free with a simple gluten-free pie crust recipe. It’s uncomplicated and so delicious! The only problem is trying to decide if you want to pack this pie or my favorite gluten-free sweet-potato pie recipe!
In This Post
📖Why This Recipe Works
Making a traditional pecan pie gluten-free is easier than most people realize.
It’s all in the crust! This recipe works because it’s made with a pecan pie filling made richer and more delicious with dark corn syrup that’s baked into a perfect buttery flakey crust using my homemade gluten-free pie crust recipe.
If you are short on time, this recipe also can be used in a pre-made gluten-free pie crust. And if you are using a pre-made vegan pie crust you can use vegan butter to make this recipe dairy-free.
No major substitutions and no difficult instructions. This recipe is so easy and makes the best gluten-free pecan pie!
Dark Corn Syrup - There are recipes that use light corn syrup, but I love the richer flavor that dark corn syrup brings to the pecan pie filling.
Egg - Eggs are the key to pecan pie with structure. Without eggs, it will just be mush! Yummy mush…but mush nonetheless.
Vanilla Extract - A touch of vanilla adds warmth and flavor depth to the filling.
Light Brown Sugar - I like to use light brown sugar to offset the richness of the dark corn syrup. If you only have dark brown sugar that will work too! I do not recommend substituting granulated sugar, but dark coconut sugar will work.
Unsalted Butter - Melted to keep the filling smooth and creamy. If you use salted butter reduce the salt by half.
Pecan Halves - Make sure you chop at least half of them, so they’re evenly distributed. The rest can be chopped or arranged on top.
See the recipe card for exact quantities.
⏲️How to Make Gluten-Free Pecan Pie
Before you start on your homemade pecan pie, follow my instructions for this gluten-free pie dough recipe. The dough takes just a few minutes to mix up! Full instructions for the pecan pie can be found in the recipe card below!
Step 1- Blind Bake the Crust
Use a rolling pin to roll the dough into a 13-inch round. Be sure to do this on a baking mat or a lightly floured work surface to prevent the dough from sticking.
Transfer the dough round to a 9 or 10-inch pie dish. Trim any overhang, fold and crimp the edges, then fill with dried beans or pie weights.
Bake at 425ºF for 10 minutes. Remove from the oven, take out the pie weights, and use a fork to prick holes all over the crust. Bake again for 5 minutes, then cool.
Step 2- Make the Pie Filling
Once your pie crust dough is prepped, this recipe is smooth sailing!
In a saucepan or in the microwave, melt the butter. Cool it slightly, then in a large mixing bowl, whisk it together with corn syrup, brown sugar, and salt. If the butter is too warm it will scramble the eggs. Allowing it to cool slightly will help prevent that.
Add in the eggs and vanilla and whisk again until combined. Stir in the chopped pecans.
Step 3- Assemble and Bake
Before you bake the pie, make sure you turn the oven temperature down to 350ºF. A low temperature is key for the right texture!
Pour the filling into the prepared pie crust, then top it off with the rest of the chopped pecans. You can do chopped pecans or arrange the pecan halves in a design as I did.
Adding an egg wash to the edges of the crust is optional. Because the crust is par-baked I find it browns nicely. If you want to add mix 1 large egg with 1 tablespoon of milk and brush onto the edges.
Bake at 350ºF until the center reaches 200ºF.
Step 4- Cool and Serve
Cool on a baking rack for at least 2 hours. The filling needs time to cool and set before serving. Baking a day in advance is my preference to ensure the filling is completely set.
his traditional pecan pie can absolutely be served on its own and be completely satisfying.
But it’s also delicious topped off with whipped cream or coconut whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce,
👩🏻🍳 Expert Tips
- Don’t forget to pre-bake the crust. Allowing the crust to firm up slightly in the oven is key so it doesn’t get soggy when you pour in the filling.
- If the pie edges begin to get too brown before it’s fully baked, cover it with a foil collar or pie crust shield.
- Cool the pie at room temperature. Cooling it quickly in the fridge or freezer can cause it to crack on top.
- To get clean slices, warm a sharp knife under hot water, dry it thoroughly, wipe on a dab of olive oil, then cut. Repeat this between slices for the best results.
This delicious pecan pie definitely doesn’t need any changes, but here are a few ways it can be adjusted to fit your needs:
- Dairy-Free Pecan Pie - Use dairy-free butter in the filling and your favorite vegan pie crust.
- Bourbon - Add 1 to 2 tablespoons of bourbon to the filling before adding it to your pie crust.
- Walnut - I know. It’s a pecan pie. But you can totally just swap out with your favorite nuts, but walnut is the most common.
- Chocolate- Add 1 cup of semi-sweet chocolate chips.
Gluten-free pecan pie will last in an airtight container or covered in plastic wrap, at room temperature for 1-2 days, in the fridge for 2-3 days, or in the freezer for up to 3 months. When you’re ready to serve, defrost at room temperature, then slice and serve.
More Gluten-Free Desserts
💬Frequently Asked Questions
Yes! Pecan pie filling is naturally gluten-free, so all you need is the perfect gluten-free crust and it’s good to go.
Pecan pie is best served chilled, slightly cooler than room temperature but not ice cold. Warm pecan pie will have a runny filling.
Corn syrup is an essential part of the perfect pecan pie texture and flavor. Not only does it add a rich sweetness, but it also creates a super smooth texture. However, if you are really opposed to using corn syrup, you can try swapping it out for pure maple syrup, brown rice syrup, or agave nectar.
The key to a pie crust that isn’t soggy is par-baking. So, don’t forget that step! Baking the crust for a little bit before you add in the pecan pie filling helps it firm up just enough that the filling doesn’t just soak into the dough.
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Gluten-Free Pecan Pie
- Preheat the oven to 425 F degrees. Roll out the gluten-free dough and transfer the pie dough into a 9 or 10-inch pie dish and press into place. Trim as needed then fold and crimp the edge.1 single pie gluten-free pie crust
- Line the shell with parchment paper and fill with 3 cups of dried beans or pie weights. Bake the crust for 10 minutes at 425F. Remove the pie weights and paper prick the crust all over, including the sides, with the tines of a fork, bake for another 5 minutes and remove from the oven.
- Reduce oven temperature to 350 F degrees. Allow the pie shell to cool while you prepare the filling.
- Melt the butter in the microwave or in a saucepan. Allow to cool slightly but not solidify. Whisk together the cooled melted butter, corn syrup, brown sugar, and salt until well combined and frothy. Add the eggs and vanilla. Whisk until combined. Stir in 1 cup of chopped pecans.1 cup dark corn syrup, ½ cup brown sugar, 4 tablespoon unsalted butter, ¾ teaspoon salt, 4 eggs, 1 teaspoon vanilla extract, 2 cups pecan halves
- Pour filling into the pie shell then arrange the remaining pecans on the surface.
- Bake for 35 to 40 minutes or until the center is just set and reaches 200F degrees.
- Cool the pie on a baking rack for at least 2 hours, preferably overnight. Serve cold or at room temperature.
- If your butter has salt, reduce the added salt by half.
- If the pie edges begin to get too brown cover with a foil collar.
- Please see our gluten-free pie crust recipe for all the tips and tricks for the perfect gluten-free crust.