Gluten-Free Pecan Pie: A Classic, Easy Recipe

Why You'll Love This Recipe

• Traditional pecan pie: This recipe is adapted from the classic Karo corn syrup recipe, ensuring that each bite has the authentic taste and texture of pecan pie that you love!
• Reduced sugar for the right amount of sweetness: You can cut the amount of sugar from the original recipe in half and still get a perfectly gooey pie that's not overly sweet.
• The perfect gluten-free pie crust: This recipe features my foolproof gluten-free pie crust recipe, the perfect base to any pie that yields a wonderfully flaky crust!
• Easy recipe: Whether you're an experienced baker or new to gluten-free recipes, this recipe is great for all skill levels.
• The perfect dessert to add to your Thanksgiving table or Christmas dinner menu, right along with the best Gluten-Free Apple Pie and classic gluten-free pumpkin pie with a flaky crust!

Simple Ingredients

• Dark Corn Syrup: While dark corn syrup provides a deep, rich flavor, light or dark corn syrup will work equally well in this recipe. I don't have recommended substitutes for corn syrup at this time.
  
  This classic recipe is made with corn syrup and enjoyed in moderation. I have not tested this recipe with pure maple syrup because it can not be substituted 1:1 and yield the same results.
• Pecan Pieces or Halves: I tend to opt for pecan pieces because it is easier to slice and I prefer the look. If you prefer a perfectly arranged pecan pie, feel free to use pecan halves and arrange them in a circular pattern on top of the pie before baking.
• Light or Dark Brown Sugar: Be sure to use brown sugar for the extra depth of flavor. Brown sugar is gluten-free. Coconut sugar is an acceptable substitute. You can use white sugar in a pinch if needed.
• Eggs: Eggs are vital to this recipe, I have not tested an egg replacer.
• Cinnamon: Not necessarily traditional, but I like the hint of flavor cinnamon adds. You can omit. Rest assured, cinnamon is also gluten-free.
• Salt: Use regular table salt.
• Vanilla: Vanilla extract is gluten-free.
• Gluten-Free Pie Dough: Use my extra flaky gluten-free pie crust recipe or you can also use a store-bought gluten-free crust if you prefer.

*Full ingredient list and quantities are listed in the recipe card below.

Variations:

• Walnut Pie: A clever twist on the classic, substituting pecans with coarsely chopped walnuts creates a Walnut Pie that brings a unique flavor and texture to the table.
• Pumpkin Pecan Pie: Elevate your Thanksgiving dessert game by incorporating ¼ cup of pure pumpkin purée into the filling and swapping out the cinnamon for pumpkin pie spice. This fusion of flavors offers a delightful crossover between two holiday favorites.
• Chocolate Pecan Pie: Satisfy your chocolate cravings by adding 3 ounces of melted semi-sweet chocolate to the pie filling. This Chocolate Pecan Pie is a surefire hit with those who appreciate the delightful combination of chocolate and pecans.
• Dairy-Free Pecan Pie: For those seeking a dairy-free option, substitute both the butter in the crust and the filling with vegan butter. Use Earth Balance Vegan Buttery Sticks for results that closely mirror the original. While melted coconut oil can be used for the filling, it's important to note that it's not suitable for the crust.

Step 1: Make the Pie Dough

The first step is to make and chill your pie dough. Once chilled, roll it out on a lightly floured surface or lightly floured piece of parchment paper. Fit it into a 9-inch pie plate and crimp as desired. Place the pie crust in the refrigerator and chill until you're ready to bake.

*Hop over to the gluten-free pie crust post for more of my tips, tricks, and advice for making a delicious gluten-free pie crust perfectly every time! If you've struggled to make gluten-free pie dough in the past, I share a lot of information and everything I've learned from my own years of struggle!

Step 2: Make the Pecan Pie Filling

1. Add all ingredients, except pecans, to a large bowl.
2. Whisk all of the ingredients together until smooth.
3. Ensure there are no lumps and everything is well combined. Don't over mix.
4. When the mixture is smooth, stir in the peans.

Step 3: Bake

After you've prepared your filling, simply pour the mixture into your prepared crust and bake according to the temperature and time listed in the recipe card below.

Top Recipe Tips

While this recipe is very easy, there are some tips that will ensure your success!

• Grease the pan: Theoretically, you don't need to grease the pie pan because there is sufficient butter to prevent the crust from sticking. Greasing the pan can act as a safeguard to ensure nothing sticks, especially if you happen to have any cracks in your crust that need patching.
• Use a pie shield early: As soon as the edges of the crust are lightly golden brown, feel free to cover it with aluminum foil or another pie shield. This will help prevent your crust from getting overly brown, or even burnt, before the center is fully cooked through. I have found if you wait until it has browned to your liking, it will still continue to brown and become overdone.
• Bake in the lower third of your oven: Position your pie in the lower third of the oven. Unlike blind baking, which isn't necessary for this recipe as it could lead to over-browning at the edges before the filling is fully set, placing your pie lower in your oven can add more heat to the bottom and prevent a soggy crust.
• How to know when it's done: When a pecan pie is done, the center will puff slightly and spring back when touched lightly. If you have an instant read thermometer, you can check the temperature in the center of the filling. It should read 200°F when it's fully cooked.
• Cool completely: You should be letting your pecan pie cool completely on a wire rack before serving. This helps the filling set and makes it easier to cut clean slices.
• Chill Before Serving: For the best results, refrigerate the pie for a few hours or overnight before serving. This helps the flavors meld and makes for a firmer, easier-to-slice pie.
• Storage: This pie can be stored at room temperature on the day of serving. Otherwise, I prefer to store the pie in the refrigerator tightly wrapped with plastic wrap or in an airtight container.