|Nutritional Guidelines (per serving)|
|Servings: 8 slices = 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This gluten-free recipe for pecan pie is incredibly sweet and delicious. The rich pecan filling is mixed in a blender or food processor. If you love pecan pie, the filling generally includes no gluten-containing ingredients. Where you need a substitution is with the pie crust as the typical crust uses wheat flour.
Don't be intimidated about making homemade gluten-free pie crust. The suggested recipe for gluten-free pie crust is made in a food processor. It's fast and easy. Just keep your butter or shortening chilled and use ice water. An alternative is to make a graham cracker crust with gluten-free grahams. As well, there are prepared gluten-free pie shells and gluten-free pie crust mixes available at well-stocked markets and online grocers.
The pecan is a nut native to the southern United States. While versions of pecan pie were made with sugar or molasses since the late 1800s, the manufacturer of Karo corn syrup popularized a pecan pie recipe using their product in the 1930s. It was such a hit that pecan pie came to be a staple for the holidays. With this recipe, any gluten-free guests can still enjoy it.
- 1 gluten-free pie crust (8-inch or 9-inch 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)
Gather the ingredients.
Preheat the oven to 425 F/218 C.
To a blender jar or food processor bowl, add eggs, sugar, salt, corn syrup, melted butter, and vanilla and pulse several times until mixture is combined.
Add 1 cup pecans and pulse once or twice, just until pecans are coarsely chopped.
Pour the filling into the prepared gluten-free pie crust and place the remaining pecan halves around the top of the filling.
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.
Cool on a wire rack before serving.
If you are taking the pie to a celebration, be sure to label that it is gluten-free so those who are avoiding gluten can know it is a good choice for them.
Because the pie has an egg-containing filling, it should be refrigerated if not eaten within two hours of baking. Cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator for up to four days. If you won't be finishing it in that time, you can freeze the pie in a freezer bag or aluminum foil. Enjoy the frozen pie within two months.
An 8 or 9-inch tart pan with a removable bottom makes a nice-looking crimped crust and makes cutting pies easy too.
Cooking Gluten-Free for Guests
If you are cooking for a guest who is sensitive to gluten, always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels as manufacturers can change product formulations without notice.