Gluten-free Pecan Pie

Gluten-free Pecan Pie

Prep time: 30 minutes

Cook time: 1 hour 25 minutes

Serves: 12

Here’s a timeless gluten-free version of pecan pie that everyone can enjoy! Pecan pie is a classic American dessert, often seen on tables during holidays like Thanksgiving and Christmas. With its rich, nutty filling, this dessert is both indulgent and satisfying. When making a gluten-free version, you can still enjoy all the flavor and texture of the traditional pie, just without the gluten.

Pecan pie is incredibly versatile and can be enjoyed in many ways. It’s perfect for serving at family gatherings, dinner parties, or just as a special treat for yourself. Despite its rich filling, it’s best enjoyed in small slices.

It pairs wonderfully with a dollop of whipped cream or a scoop of ice cream, adding a light and creamy contrast to the rich, sweet filling. Whether you’re gluten-free or simply looking for a delicious twist on a holiday favorite, this gluten-free pecan pie is sure to impress.

Notes on ingredients, substitutions and measurements for this gluten-free pecan pie

For this recipe I used Schär Mix It but you could use another high quality gluten-free all-purpose flour blend.

Baking tools and kitchen utensils

I’ve used a 20 cm baking tin. Use baking paper and/or grease with some butter and it comes out perfectly.

Gluten-free Pecan Pie

If you’ve made these gluten-free gluten-free pecan pie, let us know in the comments down below how you liked it!

Love gluten-free baking?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:

Gluten-free Pecan Pie

January 2, 2025 Gluten-free Kitchen

Prep time: 30 minutes
Cook time: 1 hour 25 minutes
Total time: 3 hours 15 minutes

Serves: 12

Ingredients

Dough

225 g gluten-free flour, (e.g. Schär Mix It)
150 g unsalted butter, cold, diced
3 tbsp sugar
3 tbsp water, cold
1 tsp xanthan gum
1 pinch salt

Filling

200 g pecans
200 ml maple syrup
100 g light brown sugar
55 g butter, melted
3 eggs
3 tbsp gluten-free flour, (e.g. Schär Mix It)
1 tsp vanilla extract
1/2 tsp salt

Method

1)
For the crust, mix together the flour, sugar, xanthan gum and salt. Then add the cold diced butter. Knead the butter into the flour mixture with your fingers until you get a dough.
- Is your dough firm? If so, you probably don’t need to add any water, or just a tiny bit. Is your dough still crumbly? Then add water one spoonful at a time, kneading well after each addition. Repeat until you have a smooth, firm dough ball that’s not too wet and not too dry.
2)
Flatten the dough, wrap it in cling film, and place it in the fridge to chill for an hour.
3)
In a bowl, combine the eggs, brown sugar, maple syrup, melted butter, vanilla extract, and salt. Whisk together until smooth. Add the flour and mix well. Set the filling aside.
4)

Place a sheet of baking paper on the counter and set the dough on top. Cover with a second sheet of baking paper, then roll out the dough until it’s about 3 cm larger than your baking tin (⌀20 cm) on all sides.
5)
Grease the baking tin lightly with butter. Drape the dough over the tin, pressing it gently against the sides, and trim any excess. Prick the base of the dough with a fork, then place it in the fridge to chill for another 20 minutes.
6)
Preheat the oven to 200°C conventional heating (top-bottom heat).
7)
Bake the crust in the oven for 25 minutes.
8)

Set aside a few pecans for decoration, and coarsely chop the remaining ones. Spread the chopped pecans evenly over the crust. Stir the filling and pour it over the pecans. Arrange the reserved whole pecans in a pattern on top of the pie for a decorative finish.
9)
Bake the pecan pie for 30 minutes. Then, cover it with aluminum foil to prevent over-browning. Continue baking for another 25-30 minutes, until the center is set and no longer wobbles.
10)
Let the pecan pie cool completely before serving.

Slice the pie and wrap each piece in aluminum foil or plastic wrap. Store in the refrigerator for up to 4 days.

Nutrition

Leave a commentCancel Reply