Gluten free pecan pie with maple dulce de leche cream
User Reviews
5
179 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Additional Time
30 mins
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Servings
8 pieces
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Calories
784 kcal
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Course
Dessert, Baked Goods
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Cuisine
American, International
Gluten free pecan pie with maple dulce de leche cream
Report
This Gluten Free Pecan Pie features an almond flour and arrowroot starch crust with a filling sweetened by maple syrup and coconut sugar, enriched with coconut oil, bourbon, and eggs. The pecan halves provide a crunchy texture and nutty flavor. Optionally, the pie is topped with a maple dulce de leche cream made from dulce de leche, heavy cream, and vanilla pudding for a creamy, layered dessert. The recipe uses gluten-free flours and dairy-free ingredients in the filling.
Description
The recipe creates a gluten-free crust combining almond flour, arrowroot starch, maple syrup, coconut oil, and vanilla extract. After chilling and rolling the dough into a 9-inch pie dish, it is blind-baked to a slightly firm base. The pecan pie filling mixes melted coconut oil with coconut sugar and arrowroot starch, integrating vanilla, salt, eggs, maple syrup, bourbon, and pecans. The baking creates a sweet, dense filling with the characteristic crunch from pecans.
The optional maple dulce de leche cream topping is made by blending dulce de leche, heavy whipping cream, and vanilla pudding, yielding a smooth, sweet, and creamy finish that complements the pie’s nutty and sweet flavors. This combination makes a dessert accommodating gluten sensitivity while offering rich traditional pecan pie textures and flavors.
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Ingredients
For gluten free almond crust:
- 1 ½ cups almond flour 160g
- 2 tablespoons arrowroot starch
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
For maple pecan pie filling:
- 2 ½ cups pecan halves 250g
- 5 Tablespoons coconut oil 72g, melted
- ½ cup coconut sugar 100g, or light or dark brown sugar
- 2 Tablespoon arrowroot starch
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 egg at room temperature, large
- 1 cup pure maple syrup 250 mL
- 2 tablespoons bourbon
- sea salt for sprinkling (optional, flaky
For maple dulce de leche cream (optional):
- 1 cup dulce de leche 250 mL
- 1 cup heavy whipping cream 250 mL
- 2 tablespoons vanilla pudding
Instructions
Make the gluten free pie crust
- Preheat oven to 325 F. Prepare a 9-inch pie dish by greasing it with coconut oil.
- In a large bowl, whisk together flours and salt until fully blended. Add coconut oil, maple syrup and vanilla extract. Mix fully until a soft dough forms. Wrap dough up in plastic and chill for 15-30 minutes.
- Using a rolling pin, roll dough into desired shape, as per the shape of your pan. Lay the dough out in the prepared pie dish. If desired, flute or crimp the edges of the crust for a decorative design (you can also press a fork into the edges of the crust all around the pie).
- Blind-bake the pie crust for 10 minutes. (Blind baking a pie means you top the pie crust with parchment paper or aluminum foil, then fill the pie with baking beans or pie beads and bake it without a filling.)
Make the dairy free pecan pie filling
- To make the filling, whisk together melted coconut oil, coconut sugar (or brown sugar) and arrowroot starch in a large bowl. Whisk in vanilla extract, salt, eggs and maple syrup.
- Spread the pecans inside the warm pie crust. Pour the liquid mixture over the pecans, sealing them in place.
Bake maple pecan pie
- Increase the oven to 350 F. Transfer pecan pie to the oven, and bake for 40-50 minutes, or until the top is lightly browned.
- Check on pie halfway through the baking - if the edges are browning, cover them with aluminum foil or a pie crust shield
- Once pie is baked, removed from the oven and place on a cookie rack to cool completely and for the filling to set. If desired, sprinkle with flaky sea salt on top.
Make maple dulce de leche cream (optional)
- Using a standing mixer or a handheld mixer, whip cream and vanilla pudding until firm peaks are attained. Fold in dulce de leche and 1 teaspoon of maple syrup. Chill in freezer for 30 minutes.
- If desired, pipe around the edges of the chilled pie. You can also serve the maple dulce de leche cream on the side.
Serve gluten free pecan pie
- Serve gluten free pecan pie in room temperature with maple dulce de leche cream, regular whipped cream, or coconut cream.
Equipments used:
Nutrition Information
Show Details
Calories
784kcal
(39%)
Carbohydrates
58g
(19%)
Protein
10g
(20%)
Fat
59g
(91%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
102mg
(34%)
Sodium
228mg
(10%)
Potassium
288mg
(6%)
Fiber
5g
(20%)
Sugar
41g
(82%)
Vitamin A
544IU
(11%)
Vitamin C
1mg
(1%)
Calcium
149mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 784 kcal
% Daily Value*
| Calories | 784kcal | 39% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 59g | 91% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 228mg | 10% |
| Potassium | 288mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
179 reviews
Excellent
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