Gluten-free Pecan Pie Recipe

The Thanksgiving table isn’t the same without pecan pie! It’s sweet and decadent with a rich, gooey filling, the perfect combination of salty and sweet. Our easy gluten-free crust recipe makes it simple to enjoy this holiday favorite without stress. We also include tips for a dairy-free option.

You can’t have pecan pie without pecans! We make sure to chop the pecans coarsely because we prefer it that way. We want the pecans to be big enough to taste them but not too big so that you get a whole pecan in each bite.

How to make Gluten-Free Pecan Pie

Gluten-Free Pie crust (see recipe)

Pecan Filling

3 large eggs,
½ cup granulated sugar
¼ cup brown sugar, packed
¼ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup light corn syrup, I use Karo
2 tablespoons butter, melted, (dairy-free use Smart Balance butter)
1 ½ cups coarsely chopped pecans

Directions

Prepare the Dough

Follow the roll-out instructions from the pie crust recipe.
Carefully place the crust into a greased 9 ½-inch pie deep dish pan (“1 ½-2-inch deep).
Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary.
Place the pie crust into the refrigerator while preparing the pie filling.

Pecan Filling

Preheat your oven to 350°F.
In a large bowl whisk the eggs.
Create an egg mixture by adding the granulated sugar, brown sugar, cinnamon, pure vanilla extract, light corn syrup, and melted butter to the eggs and mix until fully combined and smooth.
Add the coarsely chopped pecans to the bottom of the pie crust.
Pour the egg mixture over the chopped pecans.
Place the pie on the middle rack and place a piece of aluminum foil over the top of the pie.
Bake for 40 minutes covered.
Remove the foil and bake for another 30 minutes, or until the center of the pie reaches 200°F and only jiggles only slightly. I like a firm pie, if you want a softer pie, bake for 60 minutes, instead of 70 minutes.

Storage Instructions

If you like this pie cold, cover it in plastic wrap and store it in the refrigerator overnight before serving! If you need to store it for longer, it’ll last up to 3-4 days when stored this way.

This gluten-free pecan pie can also easily be frozen. Allow it to cool completely, then wrap it tightly with plastic or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and allow to come to room temperature before slicing.