Toasted pecans make this gluten free pecan pie totally irresistible. It’s rich and nutty with just the perfect amount of sweetness. Make this for your next Thanksgiving or family get-together!
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Are pecans gluten free?
If you’re on a strict gluten free diet, you might be wondering if pecans are gluten free? The short answer is yes! But with a note…
All nuts and seeds are naturally gluten free, but they can be processed in such a way that cross-contamination with gluten can occur. Whenever you are purchasing nuts or seeds, be sure to check the product labelling and look for any “may contain wheat, barley, or rye” warnings.
Some products may also be processed on equipment shared with gluten-containing products, so keep an eye out for those warnings on labels, as well.
A pecan pie without corn syrup
Traditional pecan pies typically contain corn syrup as an ingredient. It’s used as both a sweetener and a thickening agent - to help the eggs hold the custard filling together.
This recipe doesn’t contain corn syrup, as corn can often cause problems for people with food allergies. No worries though - the filling in this recipe is thick enough and deliciously sweet without it!
Ingredients
To make your very own gluten free pecan pie, you’ll need the following ingredients:
- 1 gluten free pie crust: you can use ½ of my Gluten Free Pie Crust recipe or use a store bought version
- Pecans: check all labelling to ensure they do not contain any gluten warnings
- Eggs
- Sugar
- Brown sugar: I used light brown sugar, but any will do.
- Salt
- Unsalted butter: substitute with a dairy free alternative, if needed
- Vanilla extract
Substitutions
Need to change the recipe because of dietary restrictions or preferences? Here are some suggestions:
- To make the pie dairy free: substitute the unsalted butter for a dairy free version and ensure you use a pie crust that is also dairy free
- To make the pie without pecans: not a fan of pecans? Substitute them for walnuts for an equally delicious pie!
- To make the pie nut free, you can omit the pecans completely and bake the pie without them. It will give off a very butter tart vibe, which is just as tasty! (If you want a specific butter tart recipe - try this one.)
Gluten free pie crust options
To make this pecan pie, you’ll need a gluten free pie crust. You have a couple of options when it comes what to choose:
- Go the homemade route and make one from scratch. The recipe on this very website is easy to make, freezable, and you can make 2 individual pie crusts with it! (Do I sense two pecan pies in your future?!)
- Go the premade route and get one from the grocery store. There is zero shame in this step. In fact, this is the option I normally choose if I’m short on time but still want to make a homemade pie. Here are a few brand options:
- Wholly Gluten Free: this crust is gluten, dairy egg, and nut free - and it comes in a two pack!
- Kinnikinnick Pie Crusts: these are gluten, dairy, and nut free. Also in a two pack!
- Piccola Cucina Almond Pie Crusts: these contain almond flour, but are gluten, dairy and grain free.
- There are also a variety of prepackaged gluten free pie crust mixes on the market as an option. These will require extra preparation time, though.
How to make an amazing pecan pie
Making a gluten free pecan pie isn’t as hard as you might think.
Start by blind baking your pie crust, if required. Follow the directions on the packaging if you use a store bought crust. Directions on how to blind bake a homemade Gluten Free Pie Crust are included below in the recipe card.
Start by toasting the pecans in an oven heated to 375℉ for about 5 minutes. Use a parchment-lined baking sheet for this step.
To make the pecan pie filling, start by whisking 3 eggs into a medium-sized pot. Add in the sugars, salt, unsalted butter and mix well. Heat this mixture over medium-low heat until warmed and then remove from heat. Add in the toasted pecans and vanilla extract.
Pour the pie filling into the prepared pie crust and bake for 375℉ for 35-40 minutes.
Tips for making the best gluten free pecan pie
Here are some handy notes to make your baking experience the most successful (and tasty):
- Keep an eye on the pecans while they toast in the oven. Toasting nuts can quickly turn from fragrant to burned. Place the parchment-lined cookie sheet on the middle oven rack and check the pecans after about 5 minutes. If they are not fragrant/toasted enough, monitor them at 1-minute intervals so they don’t burn.
- Make sure not to boil the pie filling when on the stove. The filling contains eggs, so it’s a custard-based pie. Heating on the stove is intended to warm the filling - not cook it. No scrambled eggs in this pecan pie!
- If the top and crust start to brown too much, cover the pie loosely with aluminum foil. This will prevent the top and edges of the crust from burning, but the pie will continue to cook.
- Let the pie cool almost completely before cutting and serving. As the pie cools, it will continue to cook the filling inside. Once it’s almost cool, it’s ready to cut and serve. It’s so delicious when served warm!
Storage
After baking this pie and allowing it to cool completely, you can store it in the fridge for 1-2 days. Eat it cold (it’s still delicious) or warm it up in the oven at 350℉.
It can also be frozen as a whole pie or individual slices. (Slices are my preferred method, so I can snack on a slice occasionally!) Defrost the pecan pie in the fridge overnight and heat in an oven set to 350℉ until it’s warmed though.
What to serve with pecan pie
This gluten free pecan pie is delicious on its own, but there’s nothing wrong with adding something to it to kick things up a notch. Top your slice with a scoop of your favourite ice cream, or a dollop of whipped cream.
Want to make your own whipped cream? It’s super easy! Whip 1 cup of whipping cream using an immersion blender or in a stand mixer with 2 tablespoons of icing sugar and ½ teaspoon of vanilla extract. Whip the mixture until peaks form.
Recipe
Gluten Free Pecan Pie
Ingredients
- ½ recipe for Gluten Free Pie Crust or store bought pie crust
- 2 cups (200g) pecans roughly chopped
- 3 eggs
- 1 cup (210g) sugar
- ½ cup 100g brown sugar packed
- ¼ teaspoon salt
- 6 tablespoons (75g) unsalted butter melted
- 2 teaspoons vanilla extract
Instructions
If using the pie dough from my Gluten Free Pie Crust recipe, blind bake the crust first:
- Preheat oven to 375℉.
- Prick the base of the crust with a fork to allow steam to escape during baking.
- Place a piece of parchment paper into the pan, on top of the crust, and cover with baking beans, dried beans or rice.
- Place the pie/tart pan on a baking sheet and bake dough in the oven for 15-20 minutes until the edges and the base of the crust are set.
To make the pecan pie filling:
- Place the pecans on a cookie sheet lined with parchment paper. Toast the pecans in the oven at 375℉ for 5 minutes. (If blind baking the crust, you can pop the pecans in the oven at the same time.)
- Remove the pecans from the oven after toasting and allow them to cool. Keep the oven at 375℉ for baking the pie.
- In a medium sized pot, beat the eggs thoroughly until they become slightly foamy. Add in the sugar, brown sugar, salt, unsalted butter and mix well.
- Heat the egg mixture on the stove over medium-low heat to warm it. Stir the filling occasionally and do not allow it to boil.
- Remove the egg mixture from heat and add in the vanilla extract and toasted pecans. Mix to combine.
- Pour the pie filling into the prepared crust and bake for approximately 35-40 minutes. The top will turn a golden brown and the filling will be set. If the top of the pie and edges of the crust begin to brown too quickly, cover the pie loosely with foil and continue to bake.
- Allow the pie to cool slightly before cutting. It's best served slightly warm.
Notes
- Storage: keep fully cooled pie in the fridge for 1-2 days in an airtight container. Pie can also be frozen whole or as individual slices. Place into an airtight container or freezer bag and freeze for up to a month. Defrost the pecan pie in the fridge overnight and heat in an oven set to 350℉ until it’s warmed though.
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