Gluten-Free Recipe for Pecan Pie

A slice of pecan pie.
Pinghung Chen / EyeEm / Getty Images
  • 75 mins
  • Prep: 30 mins,
  • Cook: 45 mins
  • Yield: 8 slices (serves 8)
Ratings (9)

This gluten-free recipe for pecan pie is incredibly sweet and delicious. Don't be intimidated about making homemade pie crust. A food processor makes the task fast and easy - just keep your butter or shortening chilled and use ice water.

The rich pecan filling is mixed in a blender, making this a fast and easy favorite.

Tip: an 8 or 9-inch tart pan with a removable bottom makes a nice-looking crimped crust and makes cutting pies easy too.

What You'll Need

  • 1 8 or 9" gluten-free pie crust (unbaked)
  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup pecans (plus about 20 whole pecan halves)

How to Make It

  1. Preheat oven to 425 F / 218 C
  2. Add eggs, sugar, salt, corn syrup, melted butter and vanilla in a blender jar and pulse several times until mixture is combined.
  3. Add 1 cup pecans and pulse once or twice, just until pecans are coarsely chopped.
  4. Pour filling into prepared pie crust and place remaining pecan halves around the top of the filling.
  5. Bake at 425 F / 218 C for 15 minutes and then lower oven temperature to 350 F / 177 C and bake an additional 30 minutes, or until the crust is golden brown and the pie is lightly browned.
  1. Cool on a wire rack before serving.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Nutritional Guidelines (per serving)
Calories 297
Total Fat 16 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 121 mg
Sodium 203 mg
Carbohydrates 35 g
Dietary Fiber 1 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)