This Southern Gluten-Free Pecan Pie is a classic dessert that is perfect for Thanksgiving and Christmas. The recipe also includes the gluten-free pie crust recipe and has a dairy-free option.
Gluten-Free Pecan Pie
Oh, how I love pean pie! Pecan pie is not just for Thanksgiving, but a classic pie that is enjoyed all year long in the South.
Pecan pie is the perfect combination of salty and sweet. The filling of the pecan pie is naturally gluten-free and it’s super easy to whip up.
You only need a few ingredients to make the filling and a gluten-free pie crust to make a gluten-free pecan pie. I’m all about the filling!
The filling should be gooey and custardy, but not runny. I really like a firmer pecan pie, but if you like it a little softer, cut back on the baking time by 5-10 minutes.
I also like to chop the pecans coarsely. I want the pecans to be big enough to taste them, but not too big that I am going to get a whole pecan in a bite.
Gluten-Free Pie Crust
I have a super easy recipe for a gluten-free pie crust. I promise the crust is not only easy to make but is tender and flakey.
What is great about pecan pie, is you do not have to pre-bake the pie crust. Everything gets baked at one time!
Can I Make The Pie Crust Ahead Of Time?
Yes! Either leave the dough ball in the refrigerator until it’s time to make the pie, or you can roll out the pie dough and place in the pan and cover and refrigerate.
Can I Use A Store Bought Gluten-Free Pie Crust For This Recipe?
You can, but I promise that making a homemade gluten-free pie crust is so worth it and easier than you think!
How To Make Gluten-Free Pecan Pie
The first step in making a gluten-free apple pie is to make the gluten-free pie crust.
- Place the chopped butter, shortening, and water into a small bowl and into the freezer for about 5 minutes or until really cold.
- Combine the flour, salt, and sugar in a large bowl.
- Add the butter and shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined. (photo 1)
- Add the egg and the cold water to the mixture and mix fully combined and the dough starts to form.
- Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour. (photo 2,)
- Remove the dough from the refrigerator and let stand at room temperature for 15 minutes. (photo 3)
- Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour.
- Lightly flour the dough with gluten-free flour; top with the plastic wrap or another sheet of parchment paper. (photo 4)
- Roll out the dough into a circle. (photo 5)
- Carefully place the crust into a greased 9 1/2-inch pie deep dish pan (“1 1/2-2-inch deep). (photo 6)
- 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.
The second part of making a gluten-free pecan pie is making the filling.
- Preheat your oven to 350°F.
- In a large bowl, whisk the eggs.
- Add 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. (photo 7)
- Add the coarsely chopped pecans to the bottom of the pie crust. (photo 8)
- Pour the egg mixture over the chopped pecans. (photo 9)
- Place the pie on the middle rack and place a piece of aluminum foil over the top of the pie. (photo 10)
- 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 jiggles only slightly. I like a firmer pecan pie. (photo 11)
- You can serve it warm, room temperature or cold. I like it best cold after it’s been refrigerated overnight. Enjoy! (photo 12)
- Cover leftovers with foil or plastic wrap and refrigerate.
Gluten-Free Flour
This gluten-free pecan pie is made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get a gummy pie crust!
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tip For Measuring Gluten-Free Flour
Gluten-free flour is different than traditional wheat flour. The best way to measure gluten-free flour is the “spoon & level” method.
I use a spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
What Is The Best Type Of Pie Pan Pan To Bake A Gluten-Free Pie In?
I bake all of my pies in a 9 1/2 inch deep pie pan. A deep-dish pie pan is 1-1/2 to 2 inches deep.
Can I Freeze The Pecan Pie?
Pecan pie can be easily frozen. Allow it to completely cool, then wrap tightly with plastic wrap 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.
Gluten-Free And Dairy-Free Pecan Pie
I have also included a dairy-free option for this gluten-free pecan pie recipe. My husband, my youngest son and I are all dairy-free. So now, you too can enjoy a gluten-free and a dairy-free pecan pie.
For the dairy-free version of this recipe, I used Smart Balance butter.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance butter.
Classic Pecan Pie Made Gluten-Free
My recipe for homemade Southern Pecan pie is my twist on the classic pecan pie recipe. It’s a simple pie, made with simple ingredients, but is big on flavor.
Thanksgiving and Christmas just are not complete without an old-fashioned Southern pecan pie!
More Gluten-Free Desserts To Try!
- Gluten-Free Pumpin Pie {Dairy-Free Option}
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Gluten-Free Dutch Apple Pie {Dairy-Free Option}
- Gluten-Free Mini Cheesecakes
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Gluten-Free Pecan Pie {Dairy-Free Option}
Ingredients
Gluten-Free Pie Crust
- 1 1/4 cup all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 teaspoon xanthan gum leave out if your flour already had it in it
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, very cold dairy-free use Smart Balance butter
- 1/4 cup shortening, chilled I used Crisco
- 1 large egg
- 1/4 teaspoon apple cider vinegar
- 3 tablespoons ice-cold water
Pecan Filling
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, melted dairy-free use Smart Balance butter
- 1 cup light corn syrup I used Karo
- 1 1/2 cups coarsely chopped pecans
Instructions
Pie Crust
- Put the chopped butter, shortening, and water into the freezer for about 5 minutes or until really cold.
- Combine the flour, salt, and sugar in a large bowl.
- Add the butter and shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined.
- Add the egg and the cold water to the mixture and mix fully combined and the dough starts to form.
- Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour.
- Remove the dough from the refrigerator and let stand at room temperature for 15 minutes.
- Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour.
- Lightly flour the dough with gluten-free flour; top with the plastic wrap or another sheet of parchment paper.
- Roll out the dough into a circle.
- Carefully place the crust into a greased 9 1/2-inch pie deep dish pan (“1 1/2-2-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.
- Add 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.
- You can serve it warm, room temperature or cold. I like it best cold after it’s been refrigerated overnight. Enjoy!
- Cover leftovers with foil or plastic wrap and refrigerate.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option I used Smart Balance butter.
- I used a 9 1/2-inch deep dish pie pan.
- I like a firm pie, if you want a softer pie, bake for 60 minutes, instead of 70 minutes.
- Cover leftovers and refigerate.
- Mama says, "Check all of your lables!"
Susan Giddings says
I made this for Thanksgiving. It was a big hit! Thank you for the recipe(s)!
Audrey says
Thank you so much Susan for the wonderful 5-star recipe review! I am so happy that you enjoyed the pecan pie and it was a big hit. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Adrienne says
I made this and it was really delicious – I used Red Mill Cup 4 Cup GF flour. The crust came out a little thick and it’s better on the 68-70 min bake time.
Audrey says
Thank you so much Adrienne for the awesome 5-star recipe review! I am so happy that you enjoyed the pecan pie. Thank you for sharing what brand of gluten-free flour you used, as I know it will help others. Thanks again!