About the Recipe
This classic gluten-free pecan pie is a delightful treat that combines a luscious, sweet, and gooey filling infused with toasted pecans, all encased within a delicate, flaky gluten-free crust. As the pie cools, the golden-brown filling solidifies gracefully, making it an ideal dessert for holidays or any special occasion.
A gluten-free pecan pie is a holiday dessert that features a rich, caramelized filling and a crunchy pecan topping baked in a flaky crust made from gluten-free flour. The classic Southern-style pie is made with a few key adjustments, most notably replacing the wheat-based crust with a specially formulated gluten-free version. The result is a pie that offers the same satisfying, textural experience as the original, with its signature gooey filling and nutty flavor.
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
1 cup cold salted butter diced (2 sticks or 16 tablespoons)
3 large eggs
Egg Wash
1 egg beaten with 1 tablespoon water for egg wash
Pecan Filling Ingredients
2 ½ cups shelled pecans
3 large eggs
1 cup dark corn syrup
½ cup packed light or dark brown sugar
1 ½ teaspoons vanilla extract
¼ cup unsalted butter, melted and slightly cooled
½ teaspoon salt
½ teaspoon ground cinnamon
Preparation
Lightly grease a 9-inch pie pan.
In a food processor fitted with the steel blade attachment, combine tapioca, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum. Pulse to combine.
Add the butter and pulse until the mixture resembles coarse crumbs.
Add three of the eggs, one at a time, and pulse just until the mixture comes together.
Transfer the dough to a work surface dusted with rice flour and knead just until it comes together.
Divide the dough in half, pat each half into a disk, and wrap well with plastic wrap.
Refrigerate the dough for 2 hours or up to 2 days.
Roll one-half of the pie dough into a 14-inch round. Carefully roll the dough back over the rolling pin and use it to lift the dough into a 9-inch pie plate.
Lift the edges of the crust and let the dough slump into the plate without stretching it.
Trim the edges so there’s about a 1-inch overhang.
Fold the edges under and crimp as desired.
Roughly chop the pecans, leaving some whole and some lightly chopped.
Spread them evenly inside the pie crust.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until well combined. Pour the mixture over the pecans.
Decorate with cut out leaves from the leftover pie crust.
Bake the pie at 425 degrees Fahrenheit for 10 minutes. Then, lower the oven temperature to 350 degrees Fahrenheit and continue baking for about 50 minutes.
Check the pie halfway through cooking and tent a large piece of greased aluminum foil over the top. Your pecan pie is done when you can shake it gently and it’s not overly jiggly. If it jiggles a lot when shaking, continue cooking for 5-10 more minutes, or longer if needed. Err on the side of cooking it longer to ensure the center is set.
Allow the pie to cool completely for several hours before cutting and serving. Alternatively, refrigerate the pie for 1-3 days until ready to serve.
Notes