Is this the best gluten-free pecan pie of all time? My whole family thinks so! A flaky gluten-free crust is filled to the brim with a rich caramel custard filling, then topped with crunchy pecans. This recipe is perfect for the holidays!
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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 make a pie or make my famous cooked pecan pie filling and just pour it over ice cream. So many decisions.
But making a pecan pie gluten-free is easier than most people realize, so I generally choose this option.
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📖 Why This Pie Recipe Works
- Classic with a Twist- The pecan filling is made richer and more delicious with dark corn syrup.
- All About the Crust- This recipe uses my homemade gluten-free pie dough which creates a buttery flakey crust. No major substitutions and no difficult instructions.
- Stunning Presentation- My method puts half the pecans on the bottom and half arranged on the top, balancing texture and presentation. This is a great recipe for your Thanksgiving table!
🧾Ingredient Notes
- 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.
For the pie crust:
- Baking Powder- Just a pinch gives the pastry a slight puff to help increase the flakiness. My gluten-free self-rising flour will have too much baking powder to use in this recipe.
- Dry Milk Powder- Found in the baking section.
- Unsalted Butter- Cut your butter into ½ inch cubes and freeze for 10 minutes before adding to the flour. If your butter is salted reduce the added salt by 50%.
- Ice Water- Not cold water but make an actual glass of ice water and then spoon out what you need.
- Apple Cider Vinegar- You can substitute rice vinegar or champagne vinegar.
- Sugar- While this isn't a pate sucre recipe, a dash of sugar is lovely for sweet bakes. Omit for savory pies like chicken pot pie.
- Sour Cream- Full-fat sour cream only. You can also use creme fraiche.
💭 Pecan Pie Variations
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 walnuts are the most common.
- Chocolate- Add 1 cup of semi-sweet chocolate chips. This might be my fav.
⏲️How to Make Gluten-Free Pecan Pie
Homemade Gluten-Free Pie Crust
The dough takes just a few minutes to mix up, but you do need to blind-bake the crust before adding the filling.
Combine the butter and dry ingredients in a food processor and pulse to get pea sized pieces. Add ice water and sour cream and pulse just combined.
Press the dough into a round disc and wrap in plastic wrap. Chill.
Blind Bake the Pie 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 pan. 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.
Make the 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.
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 in a circular pattern.
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.
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.
This Southern 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.
👩🏻🍳Jen's Testing Notes
- When measuring the flour use a spoon to scoop it into a measuring cup.
- Don't forget to par-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 an aluminum foil collar or pie crust shield.
- Cool the pie at room temperature.
- 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.
🌡️Make Ahead
The pie crust can be made up to 2 days in advance of baking. After that, you need to freeze the pie crust. Your unbaked crust can be frozen and stored for up to 3 months. Take your plastic-wrapped dough discs and place them in a zip-top freezer bag.
The 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 Pie Recipes
💬Frequently Asked Questions
Can I make this pie with pre-made pie crust?
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.
Is pecan pie filling gluten-free?
Yes! Pecan pie filling is naturally gluten-free, so all you need is the perfect gluten-free crust and it's good to go.
Is pecan pie best served warm or cold?
Pecan pie is best served chilled, slightly cooler than room temperature but not ice cold. Warm pecan pie will have a runny filling.
What is a good substitute for corn syrup in pecan pie?
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.
Why is my pie crust soggy?
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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Pecan Pie
Ingredients
Gluten-Free Pie Crust Recipe
- 2 ¾ cups gluten free flour blend
- 1 Tablespoon granulated sugar
- 1 teaspoon dry milk powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ teaspoon xanthan gum omit if your blend contains
- 17 Tablespoons unsalted butter cold, cut into ½ inch dice
- 5 Tablespoons ice water
- 3 Tablespoons sour cream
- 1 Tablespoon apple cider vinegar
Pecan Filling
- 1 single pie gluten-free pie crust unbaked
- 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 divided
Instructions
For the Homemade Pie Dough
- Combine dry ingredients in a food processor until combined, 5 pulses. Sprinkle butter over the top of the flour in the bowl of the food processor. Pulse until you get large pea sizes pieces. about 10 to 12 pulses.2 ¾ cups gluten free flour blend, 1 Tablespoon granulated sugar, 1 teaspoon dry milk powder, 1 teaspoon kosher salt, ¼ teaspoon baking powder, ½ teaspoon xanthan gum, 17 Tablespoons unsalted butter
- Combine ice water, sour cream, and vinegar in a chilled bowl. Whisk to combine.5 Tablespoons ice water, 3 Tablespoons sour cream, 1 Tablespoon apple cider vinegar
- Turn on the food processor and start slowly pouring the water-sour cream mixture. You might not need all the mixture. Once the dough becomes shaggy and just starting to come together it is ready.
- Turn out the dough and form it into a ball. Divide in half and press into 2 flat discs. Individually wrap in plastic wrap and chill for at least 30 minutes but 2 hours is better.
For the Filling and Assembly
- 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.
Video
Notes
- 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 my gluten-free pie crust recipe for all the tips and tricks for the perfect gluten-free crust.
Equipment
- Pie plate
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