Gluten-Free Pecan Pie
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Gluten-Free Pecan Pie
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This gluten-free pecan pie features a buttery, flaky crust filled with a sweet, gooey pecan filling. It’s the perfect dessert for the holidays or whenever you want to indulge in this classic, comforting pie.
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Ingredients
For the Gluten-Free Pie Crust:
- 1 ½ cups gluten-free all-purpose flour blend with xanthan gum
- ¼ cup almond flour
- 2 Tablespoons sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- 1 large egg
- 3-4 Tablespoons ice water
- 1 teaspoon apple cider vinegar
For the Pecan Pie Filling:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- ¼ cup unsalted butter melted
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 cups pecan halves
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Instructions
Make the Gluten-Free Pie Crust:
- In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, and salt until well combined.
- Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Whisk together the egg, ice water, and apple cider vinegar in a small bowl. Pour this mixture into the flour mixture and stir until the dough starts to come together. If the dough is too dry, add more ice water, one tablespoon at a time, until it becomes cohesive.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges as desired.
- Preheat your oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes, then set the crust aside to cool slightly.
Prepare the Pecan Pie Filling:
- In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
- Add Pecans: Stir in the pecan halves, ensuring they are evenly coated with the filling mixture.
Assemble and Bake the Pie:
- Pour the pecan filling into the pre-baked crust, spreading the pecans out evenly.
- Bake the pie at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too much, cover the edges with foil or a pie shield.
- Let the pie cool completely, about 3-4 hours, on a wire rack before serving. This will allow the filling to be fully set and make slicing easier.
- For an extra treat, serve with whipped cream or vanilla ice cream.
Nutrition Information
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Serving
1slice
Calories
691kcal
(35%)
Carbohydrates
84g
(28%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
128mg
(43%)
Sodium
286mg
(12%)
Potassium
177mg
(5%)
Fiber
5g
(20%)
Sugar
65g
(130%)
Vitamin A
664IU
(13%)
Vitamin C
0.3mg
(0%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 691kcal | 35% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 286mg | 12% |
| Potassium | 177mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 65g | 130% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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