Gluten Free Pecan Pie
This irresistible gluten free pecan pie is sweet, salty and nutty, with a light, flaky and buttery gf pie crust—all without corn syrup!
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 gluten free pie crust ((homemade (linked) or store-bought))
- 1 1/2 cups packed light brown sugar
- 6 tablespoons granulated sugar
- 2 tablespoons milk (at room temperature)
- 4 teaspoons pure vanilla extract
- 12 tablespoons unsalted butter (melted and cooled slightly)
- 3 eggs (at room temperature, beaten)
- 1/2 teaspoon kosher salt
- 3 tablespoons superfine white rice flour
- 2 cups shelled pecan halves (very roughly chopped)
- 1/2 cup shelled pecan halves (for decorating the top)
- Coarse salt (for sprinkling)
Instructions
- 1
Prepare the pie crust according to the recipe instructions but without par-baking the crust. Arrange the crust as instructed in a 9-inch deep dish pie crust.
- 2
Place the shaped crust in the pan in the refrigerator to chill for at least 30 minutes, and up to 3 days (if covered).
- 3
When you’re nearly ready to bake the pie, preheat the oven to 325°F.
- 4
In a large bowl, place the brown sugar and granulated sugar, and whisk to combine. Break up any lumps in the brown sugar.
- 5
Add the milk, vanilla, and melted butter, and whisk vigorously until the mixture is very smooth.
- 6
Add the eggs, then the salt and rice flour, and whisk until just combined after each of the two additions.
- 7
Place the chopped pecans in the bottom of the raw, chilled pie crust. Pour the mixture over the pecans in the crust.
- 8
The pecan pieces will rise toward the top on their own.
- 9
Arrange the remaining pecan halves, flat side down, placing them gently on top in concentric circles. Start along the perimeter and work your way in.
- 10
Sprinkle the top of the filling lightly with coarsely salt.
- 11
Place the pie dish pan on a rimmed aluminum baking sheet and in the center of the preheated oven. Bake at 325°F for 20 minutes.
- 12
Lower the oven temperature to 300°F, and bake for another 45 minutes to 1 hour, or until set as you like.
- 13
For a fully set pie, bake it for about 1 hour, or until you can feel that it’s set just below the top pecans when you press the filling gently toward the center.
- 14
For a softer filling that’s still fully baked, bake until the filling still jiggles slowly when shaken gently from side to side, in a controlled way (about another 45 minutes).
- 15
The crust should not burn, as the pie is being baked at such a low oven temperature.
- 16
Let the pie cool to room temperature. For the cleanest slices, place the pie in the refrigerator and chill until firm, at least 3 hours. Slice and serve chilled.