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Inserting a fork into a slice of pecan pie.

The Best Gluten Free Pecan Pie Recipe

Sandi Gaertner
An incredibly decadent gluten free pecan pie that will have your guests licking the plate!
5 from 7 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 25 minutes
Cook Time 40 minutes
Cooling the Pecan mixture 10 minutes
Total Time 1 hour 15 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 333 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Pecan Pie Filling

  • 1 cup brown sugar
  • ½ cup cane sugar
  • ¼ cup butter unsalted
  • 3 eggs large
  • 2 teaspoons pure vanilla extract
  • 1 cup raw pecans
  • ¼ cup water

Pie Crust

  • 1 ½ cups gluten free flour blend * see notes for blends tested
  • ¼ teaspoon salt
  • 8 tablespoons butter unsalted, COLD butter
  • 1 egg large
  • 1 teaspoon lemon juice
  • cup water

Instructions
 

Pecan Sugar Filling

  • In a pot, add the butter, brown sugar, cane sugar, and vanilla extract. Cook on low heat until the butter is melted. Whisk. Add the water and whisk until the sugars have melted.
  • Remove the mixture from the heat and let cool for 10 minutes.
  • Add the eggs, slowly, one at a time. Whisk the mixture to blend the egg after each egg is added. Stir in the pecans. Let the mixture sit while you prepare the pie dough.
  • Preheat the oven to 350º F.

Pie Crust:

  • If you are using a store-bought gluten free pie crust, skip this step and add your pecan mixture to the pie crust.
  • Add the flour and salt to a large mixing bowl. Whisk.
  • Add the cold butter and use a pastry cutter to cut the butter into tiny bits in the flour.
  • Add the lemon juice, egg, and water. Mix into pie dough. Note if your dough is wet or sticky, add some more flour. Every flour blend will behave a little differently due to every blend having a different grain-to-starch ratio.
  • Place the dough on a silicone mat. Roll to 1/4 inch thickness in a circular shape. Place the dough over a greased pie pan. Gently peel the silicone mat off. (You can also use wax paper.)
  • Use your fingers to pinch the dough around the edges of the pie crust in a scalloped pattern.
    Pinching the pie crust dough with fingers.

Assembly and Baking:

  • Pour the pecan sugar mixture into the pie crust and spread to even it out.
  • Bake the pecan pie for 30 minutes.
  • Add a piece of foil over the pie gently. Bake for 10 more minutes. You will know the pie is finished baking when the top barely moves when you poke it.
  • Take out of the oven and cool on a wire rack for 1 hour.
  • Serve with ice cream or whipped cream.

Notes

  1. 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 has dried milk powder. Cup4cup is my favorite because the crust turns out the flakiest. That doesn't mean other flour blends will not work; I just have not tested other blends.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. You can use a store-bought pie crust if you prefer not to make one from scratch. 
  4. This pie will keep up to 3 days in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 333kcalCarbohydrates: 39gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 85mgSodium: 166mgPotassium: 83mgFiber: 2gSugar: 27gVitamin A: 435IUVitamin C: 0.3mgCalcium: 43mgIron: 1mg
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Nutrition Disclaimer

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.