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5
from 1 vote
Gluten Free Pecan Pie Recipe
This homemade recipe makes the perfect gluten-free pecan pie to serve on special occasions. It has a flaky crust and delicious filling.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
696
kcal
Author:
Chrystal Johnson
Equipment
Measuring cups and spoons
Large mixing bowl
Whisk
9-inch pie plate
Rimmed baking sheet
Ingredients
1
premade gluten free pie crust
1 ¼
cups
packed light brown sugar
½
cup
granulated sugar
2
tablespoons
milk
1
tablespoon
vanilla extract
¾
cup
melted butter
3
beaten large eggs
½
teaspoon
sea salt
2
tablespoons
gluten free flour
2
cups
pecan halves
very roughly chopped
½
cup
pecan halves
left whole
Instructions
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.
Nutrition
Calories:
696
kcal
|
Carbohydrates:
64
g
|
Protein:
7
g
|
Fat:
48
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
21
g
|
Trans Fat:
1
g
|
Cholesterol:
108
mg
|
Sodium:
419
mg
|
Potassium:
233
mg
|
Fiber:
4
g
|
Sugar:
48
g
|
Vitamin A:
645
IU
|
Vitamin C:
0.3
mg
|
Calcium:
75
mg
|
Iron:
2
mg