Delightfully classic and wonderfully rich, this simple 7-ingredient pecan pie is completely gluten free—crust included. Using a ready-to-bake gluten-free pie crust makes this recipe fast and virtually effortless, though a homemade gluten-free crust works just as well if you prefer. Either option yields a perfect holiday dessert that’s ideal for Thanksgiving, Christmas, or any time you want a sweet, nutty treat.
What Makes This Recipe So Good
- Pecan pie is a cherished holiday classic, known for its ooey, gooey syrupy filling made with brown sugar and packed with crunchy pecans. This gluten-free version delivers the same indulgent texture and flavor without any gluten.
- It’s extremely easy to prepare. With simple pantry ingredients you can keep on hand year-round, this pie comes together quickly whenever you need a comforting, showstopping dessert.
- We recommend a store-bought gluten-free crust to keep the process straightforward, but you can absolutely use a homemade gluten-free crust if you prefer.
Chef’s Tips
- If the crust starts to brown faster than the filling is setting, protect the edges with a pie shield or a strip of aluminum foil so the crust doesn’t dry out or burn.
- Many disposable aluminum pie pans that come with ready-to-bake crusts are flimsy. For easier handling and to avoid collapse, place the filled crust (in its pan) on a baking sheet before transferring it to the oven.
More Gluten-Free Desserts
- Gluten-Free Sugar Cookies (drop or cut-out)
- Paleo Carrot Cake (gluten free)
- Gluten-Free Mug Cake
- Perfect Paleo Brownies (fudgy, crackly top)
- Oatmeal Cranberry Cookies (gluten free)
- The Best Gluten-Free Lemon Cake
- Paleo Lime Bars
- Fluffy Gluten-Free Gingerbread
- Gluten-Free King Cake
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Gluten Free Pecan Pie
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
A classic, rich pecan pie made fully gluten free, right down to the crust. Ideal for holiday dinners or any special occasion.
Cheryl Malik
Print
9 slices
Ingredients
- 1 cup Karo dark corn syrup
- 3 large eggs at room temperature
- 1 packed cup brown sugar light or dark
- 2 tablespoons butter melted
- 1 ½ teaspoons pure vanilla extract
- 2 cups pecans whole or coarsely chopped
- 1 9-inch ready-to-bake gluten-free pie crust
Equipment
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Oven
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Large mixing bowl
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Silicone spatula
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Pie crust shield optional
Instructions
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Preheat oven to 375° F. Move the oven rack to the lowest position.
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In a large bowl, whisk together 1 cup dark corn syrup, 3 large eggs (room temperature), 1 packed cup brown sugar, 2 tablespoons melted butter, and 1 ½ teaspoons pure vanilla extract until fully combined.
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Stir in 2 cups pecans, whole or coarsely chopped, until evenly distributed.
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Pour the pecan filling into a 9-inch ready-to-bake gluten-free pie crust, spreading the filling to the edges.
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Place the pie on the lowest rack and bake for about 45 minutes. Check doneness and continue baking, checking frequently, until the center is set but not dry. If the crust browns too quickly, cover the edges with a pie shield or foil.
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When the surface is set, remove the pie from the oven and let it cool completely. Once cooled, slice and serve.
Notes
- Pie Crust: A store-bought prepared gluten-free crust keeps the recipe quick and convenient, but you may use a homemade gluten-free crust if preferred.
- Make it Dairy-Free: Substitute dairy-free butter and confirm the pie crust is dairy-free to make this pie dairy-free as well.
Nutrition Information
Serving: 1 slice | Calories: 497kcal | Protein: 5g | Fat: 27g
Servings are approximate and depend on portion size. Nutritional values are estimates based on the listed ingredients and do not include optional additions; values may vary by brand and preparation.
© Author: Cheryl Malik