Best Ever Gluten Free Pecan Pie
Best ever gluten free pecan pie is the ultimate southern dessert. It's the perfect ending to your Thanksgiving dinner that's so easy to make.
Ingredients
- 1 unbaked Easy Gluten Free Pie Crust
- 1 stick (113g) salted butter
- 1 cup (200g) granulated sugar
- 3 tbsp (38g) packed dark (or light) brown sugar
- 1 cup (320g) light or dark corn syrup
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 teaspoon kosher salt
- 1 cup (109g) chopped pecans
Instructions
- Prepare the crust for one single crust pie crust in a 9-inch pie plate as the recipe instructs. Crimp the edges as desired and refrigerate until needed.
- Preheat oven to 350° F.
- In a small saucepan or skillet (preferably lighter in color), melt the butter on medium low, stirring constantly, until the bubbles start slowing down. Watch closely for te milk solids to begin to turn brown. The whole process should take about 5 minutes. Immediately remove it from the heat and pour it into a small bowl and set aside to cool slightly.
- In a large bowl, whisk together the sugars, corn syrup, and eggs until smooth. Add the vanilla extract, salt, and brown butter (it's okay if it's still warm). Mix well.
- Remove the pie crust from the fridge and sprinkle the pecan pieces onto the bottom. Pour the filling over the pecan pieces and cover the pie loosely with foil. Bake for 50-75 minutes, removing the foil halfway through baking. The center should no longer jiggle. Sometimes it will only take 50 minutes and other times it takes as long as 75.
- Allow the pie to cool completely on a wire rack before serving. Pie can be baked up to 2 days in advance. Keep covered in the refrigerator. Serve with freshly whipped cream or a scoop of vanilla ice cream.
Notes
Pie can be baked up to 2 days in advance and stored in the fridge, well covered.
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