Traditional pecan pie is a classic dessert to serve on special occasions, but you don’t have to miss out because you’re on a gluten free diet. This recipe will walk you through the simple steps of making the best gluten-free pecan pie with no corn syrup.
While Southern Pecan Pie uses corn syrup as a main ingredient in the sweet filling, my easy gluten-free recipe uses a combination of brown and white sugar to complement the texture of crunchy pecans.
I always use toasted pecans and they stay nice and crunchy in this easy pecan pie recipe. You can use my gluten-free pie crust recipe or the pre-made gluten-free pie crust of your choice.
If you’re a fan of pecan pie, you’ll love this simple recipe. You won’t miss the gluten, and it has such amazing flavor that your guests will never know it’s gluten free unless you tell them.
- By the Numbers: How to Make Gluten Free Pecan Pie
- Step 1: Prepare Crust and Preheat Oven
- Step 2: Combine Sugars
- Step 3: Add Milk, Vanilla and Butter
- Step 4: Add Eggs
- Step 5: Add Salt and GF Flour
- Step 6: Place Pecans Into Chilled Crust
- Step 7: Pour Sugar Mixture Over Pecans
- Step 8: Decorate with Pecan Halves
- Step 9: Bake Pecan Pie
- Step 10: Cool Then Serve Pie
- Tips for Making the Best Gluten Free Pecan Pie
- Gluten Free Pecan Pie Recipe
- More Amazing Gluten Free Desserts
- 1 premade gluten free pie crust
- 1 ¼ cups of packed light brown sugar
- ½ cup of granulated sugar
- 2 tablespoons of milk
- 1 tablespoon of vanilla extract
- ¾ cup of melted butter
- 3 large eggs
- ½ teaspoon of sea salt
- 2 tablespoons of gluten free flour
- 2 cups of toasted roughly chopped pecan halves
- ½ cup of toasted pecan halves
- Measuring cups and spoons
- Large mixing bowl
- 9-inch pie plate
- Rimmed baking sheet
By the Numbers: How to Make Gluten Free Pecan Pie
Follow these simple step by step instructions to learn how to make the best pecan pie with a gluten free crust.
Step 1: Prepare Crust and Preheat Oven
The first step is to prepare your pie crust if you’re making one (get my gluten free pie crust recipe or you can also use store-bought). You’ll want to refrigerate it so it’s well chilled before making your pie. Once it’s chilled, you can preheat your oven to 300°F.
Step 2: Combine Sugars
Whisk 1 ¼ cups of brown sugar and ½ cup of granulated white sugar together in a large mixing bowl.
Step 3: Add Milk, Vanilla and Butter
Whisk in 2 tablespoons of milk, 1 tablespoon of vanilla extract, and ¾ cup of melted butter until smooth.
Step 4: Add Eggs
Whisk in 3 large eggs until well combined.
Step 5: Add Salt and GF Flour
Whisk in ½ teaspoon of sea salt and 2 tablespoons of gluten free flour just until everything is combined and smooth.
Step 6: Place Pecans Into Chilled Crust
Take your chilled pie crust out of the refrigerator and pour 2 cups of toasted pecans that are roughly chopped into it. If you haven’t toasted pecans for, check out my post on How to Toast Pecans Two Ways.
Step 7: Pour Sugar Mixture Over Pecans
Next, you’ll want to pour the gluten-free pecan pie filling you made over the chopped pecans in the pie crust.
Step 8: Decorate with Pecan Halves
Take about ½ cup of toasted pecan halves and arrange them on top of the pie in any pattern you like.
Step 9: Bake Pecan Pie
Put your filled pie dish on a rimmed baking sheet in the center of your hot oven. The reason you want to put it on a baking sheet is because the filling will bubble up and you want to protect your oven from a potential mess.
The crust should not burn since it’s cooking at a low temperature, but if the edges of the crust darkens too quickly, you can cover it with a pie shield.
Bake for 60-75 minutes or until the filling is fully set and the center of the pie doesn’t jiggle. Once it’s set, remove the pie from the oven.
Step 10: Cool Then Serve Pie
Let the pie cool to room temperature before slicing. Refrigerating the pie for 2-3 hours before serving will allow for cleaner slices. It tastes amazing on its own, but can also be topped with whipped cream or a scoop of vanilla ice cream.
Tips for Making the Best Gluten Free Pecan Pie
Answers to all of your questions about making this delicious gluten free pecan pie recipe, including tips and substitutions.
How to toast pecans
There are 2 ways to toast pecans – in the oven or on the stovetop. If you’ve never toasted nuts before, be sure to read my tutorial on How to Toast Pecans for both easy methods.
Choosing a pie pan
I typically make my pies in a glass Pyrex pie dish. It holds about 5 cups, so this recipe is made for a pie dish of that size. If your pie pan is larger or smaller, you may need a slightly different amount of pie filling.
Best pie crust recipe
I typically use my easy gluten free pie crust recipe. It only uses simple ingredients and it’s very easy to make. I bake this pie at a low oven temperature so the crust won’t burn either.
Of course, you can use a storebought pie crust if you like or your own favorite crust recipe if you already have one you like.
If you want to make a dairy free pecan pie, you’ll need to substitute melted coconut oil or vegan butter for regular melted butter. You’ll also need to select a dairy-free pie crust.
If you’re having problems with the filling soaking into the crust during baking, there are a couple things you can try next time you make this recipe:
- Use an egg wash on the pie crust before adding the filling
- Blind bake the crust for 10 minutes before adding the filling
The best way to store a whole pie is to simply cover it with plastic wrap or aluminum foil and place it in the fridge. If you want to store leftovers, simply place them in an airtight container in the fridge. Eat within 4 days.
More gluten free pie recipes
If you liked this recipe, try some of my other favorite pies to make:
Gluten free baking secrets
I’ve been gluten free for over a decade, and have a ton of tips to share! Get my 7 Secrets to Gluten Free Baking delivered to your email by adding your first name and email address to this form.
Gluten Free Pecan Pie Recipe
- Preheat your oven to 300°F.
- Prepare your pie crust if you’re making one. You’ll want to refrigerate it so it’s well chilled before making your pie.
- Whisk the brown sugar and granulated sugar together in a large bowl.
- Whisk in the milk, vanilla and melted butter until smooth.
- Whisk in the eggs.
- Whisk in the salt and flour just until everything is combined and smooth.
- Take your chilled pie crust and pour your chopped pecans into it.
- Pour the sugar mixture over the chopped pecans.
- Take the pecan pie halves and arrange them on top of the pie.
- Put your filled pie dish on a rimmed baking sheet in the center of your hot oven. Bake for 60-75 minutes or until the filling is fully set.
- Let the pie cool to room temperature before slicing. Refrigerating the pie for 2-3 hours before serving will allow for cleaner slices.