This Gluten-Free Pecan Pie features a rich, buttery homemade gluten-free pie crust filled with toasted pecans and a sweet, gooey pecan filling. Perfect for Thanksgiving, Christmas, holiday gatherings, or any special occasion, this classic Southern dessert delivers all the flavor and texture of traditional pecan pie without the gluten.
Prep Time
30 minutes
Chill Time
2 hours
Bake Time
60 minutes
Total Time
3 hours 30 minutes
Yield
8 servings
Gluten-Free Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter, diced (2 sticks)
3 large eggs
Egg Wash
1 large egg
1 tablespoon water
Pecan Pie Filling
2½ cups shelled pecans
3 large eggs
1 cup dark corn syrup
½ cup packed light or dark brown sugar
1½ teaspoons pure vanilla extract
¼ cup unsalted butter, melted and slightly cooled
½ teaspoon salt
½ teaspoon ground cinnamon
Prepare the Gluten-Free Pie Crust
Lightly grease a 9-inch pie plate and set aside.
In the bowl of a food processor fitted with a steel blade, combine the tapioca flour, cornstarch, brown rice flour, oat flour, granulated sugar, sea salt, and xanthan gum. Pulse several times until thoroughly blended.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs.
Add the eggs one at a time, pulsing just until the dough begins to come together. Avoid overmixing.
Transfer the dough to a lightly floured work surface dusted with tapioca or rice flour. Gently knead until the dough forms a smooth ball.
Divide the dough into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Roll and Shape the Crust
Remove one dough disk from the refrigerator and allow it to soften slightly if needed.
Roll the dough into a 14-inch circle on a lightly floured surface. Carefully transfer the dough to the prepared pie plate by rolling it around the rolling pin.
Gently ease the dough into the bottom and sides of the pie plate without stretching it.
Trim the edges, leaving about a 1-inch overhang. Fold the excess dough underneath itself and crimp the edges as desired.
Place the prepared crust in the refrigerator while preparing the filling.
Make the Pecan Filling
Roughly chop the pecans, leaving some pieces larger and some whole for texture and visual appeal.
Spread the pecans evenly across the bottom of the prepared pie crust.
In a large mixing bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until smooth and fully combined.
Carefully pour the filling mixture over the pecans, ensuring they are evenly distributed throughout the pie.
If desired, use scraps from the remaining dough to cut decorative leaves or shapes and arrange them around the edge of the pie.
Prepare the Egg Wash
In a small bowl, whisk together the egg and water until smooth.
Lightly brush the decorative crust edges with the egg wash.
Bake the Pie
Preheat the oven to 425°F.
Place the pie on the center rack and bake for 10 minutes.
Without opening the oven door for long, reduce the oven temperature to 350°F and continue baking for approximately 50 minutes.
About halfway through baking, loosely tent the pie with a piece of greased aluminum foil to prevent excessive browning.
The pie is finished when the edges are set and the center has only a slight jiggle when gently shaken. If the center appears too loose, continue baking in 5 to 10-minute increments until fully set.
Cool and Serve
Remove the pie from the oven and place it on a wire rack.
Allow the pie to cool completely for several hours before slicing. This cooling period is essential for the filling to properly set.
For best results, refrigerate the pie for several hours or overnight before serving.
Serve at room temperature or slightly chilled with whipped cream or vanilla ice cream if desired.
The second disk of pie dough can be frozen for up to 3 months for future baking projects.
For deeper flavor, lightly toast the pecans for 5 to 7 minutes before adding them to the pie shell.
Dark corn syrup creates a richer, more robust flavor, while light corn syrup produces a milder sweetness.
Store leftover pie covered in the refrigerator for up to 4 days.
This gluten-free pecan pie is an excellent make-ahead dessert because the flavor improves after resting overnight in the refrigerator.
