This gluten-free pecan pie features a buttery, flaky crust filled with a sweet, gooey pecan filling. It’s the perfect dessert for the holidays. This gluten-free pecan pie offers a delightful combination of a flaky, buttery crust and a sweet, gooey pecan filling. It’s a classic dessert that’s perfect for holiday gatherings or any special occasion.

FULL RECIPE:

Ingredients

For the Gluten-Free Pie Crust:

• 1¼ cups all-purpose gluten-free flour (with xanthan gum)
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ¼ cup unsalted butter, diced and chilled (use dairy-free butter for a dairy-free option)
• ¼ cup shortening, chilled
• 1 large egg
• ¼ teaspoon apple cider vinegar
• 3 tablespoons ice-cold water

For the Pecan Filling:

• 3 large eggs
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup light corn syrup
• 2 tablespoons unsalted butter, melted (use dairy-free butter for a dairy-free option)
• 1½ cups coarsely chopped pecans

Directions

For the Pie Crust:

1. Place the diced butter, shortening, and ice-cold water into the freezer for about 5 minutes to ensure they are thoroughly chilled.
2. In a large mixing bowl, combine the gluten-free flour, granulated sugar, and salt.
3. Add the chilled butter and shortening to the flour mixture. Using a mixer with a paddle attachment, blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, apple cider vinegar, and ice-cold water. Pour this mixture into the flour mixture and mix until the dough comes together.
5. Shape the dough into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour.
6. After chilling, let the dough sit at room temperature for 10-15 minutes. Place it on a lightly floured piece of parchment paper, sprinkle the top with a bit of gluten-free flour, and roll it out into a circle large enough to fit a 9-inch pie pan.
7. Carefully transfer the rolled-out dough to the pie pan, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.

For the Pecan Filling:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, ground cinnamon, and vanilla extract until well combined.
3. Add the light corn syrup and melted butter to the mixture, stirring until fully incorporated.
4. Fold in the chopped pecans.
5. Pour the pecan filling into the prepared pie crust.
6. Bake for 60-70 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil to prevent over-browning.
7. Remove the pie from the oven and allow it to cool completely before serving.

Nutrition

• Serving: 1 serving
• Calories: 469 kcal
• Carbohydrates: 57 g
• Protein: 6 g
• Fat: 27 g
• Saturated Fat: 7 g
• Cholesterol: 103 mg
• Sodium: 138 mg
• Potassium: 106 mg
• Fiber: 3 g
• Sugar: 45 g
• Vitamin A: 343 IU
• Vitamin C: 1 mg
• Calcium: 45 mg
• Iron: 1 mg

The Best Gluten-Free Pecan Pie: A Sweet and Buttery Classic

Pecan pie is a timeless dessert, especially popular during the fall and winter holidays. Its rich, nutty flavor combined with a sweet, caramel-like filling and flaky crust makes it a staple at Thanksgiving, Christmas, and other special occasions. However, for those who follow a gluten-free diet, finding a pecan pie that maintains the same delicious taste and texture can be challenging. This gluten-free pecan pie recipe delivers everything you love about the classic dessert without any gluten, ensuring that everyone at the table can enjoy a slice.

What Makes This Gluten-Free Pecan Pie Special?

One of the biggest concerns with gluten-free baking is achieving the right texture, especially when it comes to pie crusts. Traditional pie crusts rely on gluten for structure and elasticity, but a well-crafted gluten-free crust can be just as flaky and buttery. This recipe uses a blend of gluten-free flour and a combination of butter and shortening to create a crust that is tender and holds together beautifully. The filling, on the other hand, remains true to the classic pecan pie recipe. A mixture of eggs, brown sugar, corn syrup, and butter creates a luscious, custard-like filling that binds the toasted pecans together. The result is a pie with a perfectly crisp top layer, a gooey and flavorful interior, and a crust that melts in your mouth.

Why Choose a Gluten-Free Version?

A gluten-free diet is essential for those with celiac disease or gluten sensitivity, but it is also a preference for many people seeking to reduce inflammation or improve digestion. Traditional pecan pie recipes use wheat-based crusts, which can cause discomfort for those who cannot tolerate gluten. This gluten-free version ensures that no one has to miss out on the indulgent, nostalgic flavors of pecan pie. The crust is made with a high-quality gluten-free flour blend that mimics the structure of regular wheat flour, providing the perfect balance of crispiness and tenderness.

Tips for the Perfect Gluten-Free Pecan Pie

1. Use a High-Quality Gluten-Free Flour Blend – Not all gluten-free flours are created equal. Look for a blend that includes a mix of rice flour, tapioca starch, and xanthan gum for the best results.
2. Chill the Dough – Gluten-free pie crusts can be more delicate than traditional crusts, so chilling the dough before rolling it out helps maintain its structure.
3. Prebake the Crust if Needed – Some gluten-free crusts benefit from blind baking before adding the filling to prevent sogginess. If your crust tends to absorb moisture, prebaking it for 10 minutes can improve the texture.
4. Use Room-Temperature Ingredients – When making the filling, allow ingredients like eggs and butter to reach room temperature before mixing. This ensures a smooth, evenly baked filling.
5. Check for Doneness Properly – Pecan pie should have a slightly jiggly center when removed from the oven. Overbaking can cause the filling to become too firm, while underbaking can make it too runny.

How to Serve and Store Gluten-Free Pecan Pie

Pecan pie is best served at room temperature or slightly warm. Many people enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. If you’re preparing the pie in advance, you can store it in the refrigerator for up to four days. To maintain freshness, cover it with plastic wrap or aluminum foil. If you want to enjoy it warm, simply reheat individual slices in the microwave for 10-15 seconds. For longer storage, pecan pie can also be frozen. Wrap it tightly in plastic wrap and then place it in an airtight container or a resealable freezer bag. When ready to serve, let the pie thaw in the refrigerator overnight before bringing it to room temperature.

Why This Recipe Is a Must-Try

Whether you’re gluten-free by necessity or choice, this pecan pie recipe is a game-changer. It delivers everything you love about the classic dessert, the crisp, golden crust, the rich and nutty filling, and the perfect balance of sweetness and texture. With easy-to-find ingredients and simple preparation, this gluten-free pecan pie is an excellent option for holiday gatherings, family dinners, or just a special treat for yourself. Even those who don’t follow a gluten-free diet will love it, making it a dessert that everyone can enjoy.

Conclusion

Gluten-free baking doesn’t mean compromising on flavor or texture, and this pecan pie is proof of that. With a perfectly crisp crust and a gooey, nutty filling, it brings all the comfort and indulgence of a traditional pecan pie in a gluten-free form. This gluten-free pecan pie will undoubtedly become a go-to favorite in your home!