Nothing says fall and winter holidays like a big piece of gluten free pecan pie. This sugary sweet pie is the perfect way to end any holiday meal. Everyone will devour every crumb of this delicious pecan pie.
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I am always surprised when someone says they didn't grow up eating pecan pie. Homemade pecan pie is just a staple at all of our holiday events because most of us love it so much. There is a person here and there that don't like it, but they are few and far between in our family.
The Fearless Dining home is always really excited when "pie" season hits because they know that I will be baking a couple of gluten free pecan pies. They practically jump up and get in line when it's time to dig into dessert! (If your family loves pie this much, you may also want to make this delicious Gluten Free Sweet Potato Pie too!)
As soon as this homemade pecan pie recipe hits your tongue, you will get an explosion of sweet flavor. Even better, my version is made without corn syrup!
If you don't have a lot of experience baking gluten free food, take a peek at my Gluten Free Pantry Essentials And Equipment Recommendations. I break down many gluten free ingredients for you and help explain their purpose in your recipes.
The first step in making my homemade gluten free pecan pie is to either make or buy a gluten free crust. If you want an incredible, easy gluten free crust...you will want to make my homemade Gluten Free Crust recipe.
Why this pie is so great:
One of the things I love most about this pie is how easy it is to make. I made sure to take a photo of every step so you can see how this gluten free pie recipe was made. Another bonus is this pie is made without corn syrup. I don't like corn syrup so I stuck with more natural ingredients.
- Brown sugar - the melting point of brown sugar is different than coconut sugar so I highly recommend using brown sugar. You can use light or dark brown sugar.
- Heavy cream - do not use half and half, your pie filling will not turn out the same.
- Butter - if you want to make this dairy-free, you can use vegan butter or coconut oil.
Are you ready to try making some pecan pie? Check out my gluten free pecan pie web story for more tips!
Recipe step by step directions:
Step 1: Make the pie crust by adding your pie crust ingredients to a bowl. You can also use a pre-made store-bought gluten free pie crust.
For all of the specific instructions and tips, don't forget to visit my homemade gluten free pie post.) Form the dough and roll out your pie crust.
How thick do you roll out the pie crust?
This pie recipe has a very wet filling so I recommend rolling the thickness of the pie crust dough to ¼-inch thickness. If you are using a store-bought crust, skip these steps.
Place the crust into a greased pie tin.
Use your fingers to pinch the edges into a pretty pattern. Pre-bake the crust for 10 minutes.
Now let's make that pecan pie filling. This is by far the best part!
Step 2: Melt the butter on low heat in a small pot. When the butter is mostly melted, turn off the heat. Add the sugars and whisk to blend.
Step 3: Temper the eggs by putting a little of the butter mixture into the egg cup while whisking constantly. Add a little more then it is safe to add the eggs, vanilla, heavy cream, and pecans to the pot. Mix well.
Step 4: Pour the pecan pie filling into the crust. Smooth it out with a spoon and make sure the pecans are evenly distributed.
Step 5: Place the pecan pie on a cookie sheet and bake at 350º F for 20 minutes. Cover with foil gently and bake an additional 20 minutes.
How do you know when the pie is done baking?
You'll know when this homemade gluten free pecan pie is done by the look of the pie. The top will be caramelized, and the center should only jiggle slightly when tapped. Take a butter knife and insert it into the center of the homemade pecan pie.
Your knife should come out clean when you remove it. If you notice the center sticking to the knife, it will need to bake a little bit longer. Additionally, you can check the internal temperature of the pie. It should be 200 degrees F.
Expert Tips and Recipe FAQ:
You could make this recipe dairy-free. It is probably easier to use this Dairy-Free Pecan Pie recipe with a gluten free crust.
After you remove the gluten free pecan pie from the oven, you should place it on a wire rack to cool. It should sit for at least 2 hours. This allows the filling to continue setting up and will make it even more delicious when it's time to eat it. Don't skip this step, or it may end up too runny to form into regular pie pieces.
Yes, it's always better if you can refrigerate this gluten free pecan pie. It will last around 3-4 days if refrigerated. The easy pecan pie recipe should never sit out longer than 2 hours. So for the holidays, it's okay to have it on the dessert table for up to 2 hours at a time.
Be sure to wrap the pie before refrigerating and make sure to keep it away from anything with a strong odor. When you are ready to serve, slice it, and enjoy it.
Yes, you can easily freeze pecan pie. Simply wrap the gluten free pecan pie with aluminum foil, plastic wrap, or place it in a freezer-safe bag. Then put it in a storage container, so it has double protection from the cold freezer.
Just place it in the fridge the day before you want to serve, and it will be ready to go. It will last in the freezer for 2 months if you wrapped it properly.
Yes, it is possible to overcook a pecan pie. It's best to wrap some foil over the edges of crust towards the end if it seems to be browning too much. Otherwise, keep a close watch on it as it's baking.
If you cook it too long, it will end up gummy and not edible.
More Holiday Pies:
- Sweet and creamy, this Gluten Free Sweet Potato Pie is a winner.
- If you don't want to take the time to make a whole pie, this Honey Apple Gluten Free Galette is quick and easy to make.
- For my peanut butter lovers, this no-bake Gluten Free Peanut Butter Pie With Peanut Butter Cracker Crust is really good.
If you love pie, here are over 50 delicious gluten free pie recipes to try!
Gluten Free Pecan Pie Recipe
- 1 cup brown sugar
- ½ cup sugar
- ½ cup butter
- 2 tablespoons gluten free flour blend
- 2 eggs
- 1 tablespoon heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 cup pecans
- Preheat the oven to 350º F.
- Make or use a premade gluten free pie crust.
- Prebake the pie crust for 10 minutes.
- In a pot, melt butter over low heat with the brown sugar. Turn off the stove.
- Temper the eggs by mixing them in a small bowl. Take a spoonful of the hot mixture and whisk it into the eggs. Repeat twice then add the egg mixture to the pot. Mix well. Add a the rest of the egg mixture eggs, vanilla, heavy cream, and pecans to the pot. Mix well.
- Pour into the pie crust and spread to even it out.
- Bake 20 minutes with a piece of foil over the pie to protect the crust.
- Remove the foil and bake 10 more minutes.
- Take out of the oven and cool.
- Serve with ice cream or whipped cream
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Cup4Cup in this recipe. Cup4Cup turns out the flakiest. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- You can use a store-bought pie crust if you prefer not to make one from scratch.
- This pie will keep up to 3 days in the refrigerator.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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