Bake the perfect Gluten-Free Pecan Pie with this easy recipe! A classic dessert featuring a gooey pecan pie filling in a flaky gluten-free crust, perfect for all occasions!
Prepare your gluten-free pie crust in a greased 9-inch pie pan. Chill for at least 15 minutes while you make the filling.
Place a rimmed cookie sheet on a rack in the lower third of your oven. Preheat the oven to 350°F.
In a large mixing bowl, whisk together dark corn syrup, brown sugar, eggs, melted butter, vanilla, cinnamon, and salt until well combined. Then, stir in the pecans.
Pour the pecan pie filling into the prepared pie crust.
Place the pie on the preheated cookie sheet and bake for 50 to 60 minutes. Look for the edges to set and the center to be slightly jiggly, reaching 200°F when done.
Once baked, allow the pie to cool for at least 2 hours on a wire rack to fully set. Then refrigerate the pie until serving.
Notes
Cover with aluminum foil or use a pie shield when edges are lightly golden brown to prevent over-browning.
Bake in the lower oven third for a well-cooked crust.
Ensure doneness by checking for a slightly puffed center that springs back when lightly touched. An instant read thermometer in the center should read 200°F.
For storage, keep at room temperature on the serving day; otherwise, refrigerate in an airtight container.