This best ever gluten free pecan pie is the ultimate southern dessert. It’s the perfect ending to your Thanksgiving dinner that’s surprisingly easy to make.
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For whatever reason, growing up I’d see pecan pie and think it was nasty. I liked nuts okay, but not in things. I already shared with you my disgust for sweet potatoes until I was in my early 20’s. But there were others. Asparagus. And pot roast. And so on and so on.
If there’s one thing that makes growing up better, it’s developing a more “sophisticated” palate. Not that pecan pie is sophisticated. But I love being able to enjoy so many more foods than I did when I was a kid. And pecan pie is one of ’em!
What is Pecan Pie?
Without the crust, the filling in pecan pie is naturally gluten free. So making it gluten free just means using my best ever gluten free pie crust as the vessel for this marvelous filling. But what’s the filling like? If someone who had never had pecan pie were to ask me this, I would describe it as a wonderfully rich and decadent, almost praline-like baked custard that is so yummy. It kind of reminds me of a caramel like flavor, but it’s very unique in its texture and taste.
What You’ll Need to Make This Pie?
- Kim’s gluten free all purpose flour blend
- Kosher salt
- White vinegar
- Granulated sugar
- Light corn syrup
- Pecan halves
Making the Filling
The filling for pecan pie is so simple, it’s really one of the easiest pies anyone can make. Whisk the eggs with the sugar in a large bowl. Add the corn syrup, vanilla extract, and salt and beat to combine well. Sprinkle the barely chopped pecans onto the bottom of the prepared pie crust. Pour the filling over the pecans and bake for 45-50 minutes, or until the center is just set and the crust is nicely browned. You may need to cover the edges of the crust with a pie crust shield (affiliate link) if it’s getting too dark while baking.
Pecan Pie FAQs
No, the crust does not need to be parbaked before filling. Just roll out the crust and put it in your pie plate, crimp the edges as desired, and place in the freezer for a few minutes while you make the filling. When the filling is ready, remove the crust from the freezer, sprinkle the pecans on the bottom, and pour the filling in.
It’s best to let pecan pie completely set before serving it, which means it will be at room temperature when it served.
Lightly sweetened whipped cream can be dolloped on top of a slice of pecan pie, or you can serve it with a nice big scoop of vanilla ice cream.
If you think you don’t like pecan pie, give this Best Ever Gluten Free Pecan Pie a go. I think you’ll be pleasantly surprised!
Best Ever Gluten Free Pecan Pie
- 1 single crust pie crust from Best Ever Gluten Free Pie Crust
- 3 large eggs, at room temperature
- ½ cup plus 1 tbsp (113 g) granulated sugar
- 1 cup plus 1 tbsp (332 g) light corn syrup
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 1¼ cups (156 g) pecan halves, very lightly chopped (so they're mostly in large chunks)
Prepare the Crust
- Prepare crust for one single crust pie crust as the recipe instructs. Crimp the edges and freeze for 10 minutes.
Prepare the Filling
- Preheat oven to 350° F.
- In a large bowl, whisk together the eggs and sugar until well combined. Add the corn syrup, vanilla extract, and salt and whisk until smooth.
- Remove the pie crust from the freezer and sprinkle the pecan pieces onto the bottom. Pour the filling over the pecan pieces. Bake for 45-50 minutes, or until the center is almost set when pie is jiggled slightly. Cover edge of pie crust with pie crust shield halfway during baking if it's getting too dark.
- Allow the pie to cool completely on a wire rack before serving. Pie can be baked up to 2 days in advance. Keep covered at room temperature. Serve with freshly whipped cream or a scoop of vanilla ice cream.
Recipe adapted from Taste of Home’s Texas Pecan Pie