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Ashley Schmidt

Gluten Free Pecan Pie

A classic for Thanksgiving or fall get-together, this gluten free pecan pie is rich and nutty with just the right amount of sweetness. Toasted pecans take this pie to the next level, so don’t skip that step!
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

If using the pie dough from my Gluten Free Pie Crust recipe, blind bake the crust first:

  1. Preheat oven to 375℉.
  2. Prick the base of the crust with a fork to allow steam to escape during baking.
  3. Place a piece of parchment paper into the pan, on top of the crust, and cover with baking beans, dried beans or rice.
  4. 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:

  1. 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.) 
  2. Remove the pecans from the oven after toasting and allow them to cool. Keep the oven at 375℉ for baking the pie.
  3. 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.
  4. 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.
  5. Remove the egg mixture from heat and add in the vanilla extract and toasted pecans. Mix to combine.
  6. 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.
  7. 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.