Make a Classic Gluten-Free Pecan Pie Recipe with a buttery homemade crust, toasted pecans, and a rich, gooey filling for the holidays.
This Classic Gluten-Free Pecan Pie Recipe pairs a flaky, buttery homemade crust with a rich pecan filling flavored with brown sugar, vanilla, cinnamon, and dark corn syrup. Toasted pecans give every slice a satisfying combination of crisp, nutty texture and soft, gooey filling.
The homemade gluten-free pie crust uses tapioca flour, cornstarch, superfine brown rice flour, and oat flour to create a tender pastry without wheat flour. Chilling the dough before rolling helps the butter remain cold and makes the crust easier to shape. The recipe produces two disks of dough, so you can use one for the pie and save the second for another baking project or decorative pastry cutouts.
This classic holiday dessert is an excellent choice for Thanksgiving, Christmas, and other special occasions. Prepare it ahead of time so the filling has several hours to cool and set before slicing. Serve the finished pie at room temperature or slightly chilled, with whipped cream or vanilla ice cream if desired.
Directions
Step 1: Prepare the Pie Plate
Lightly grease a 9-inch pie plate and set it aside while you prepare the gluten-free pie dough.
Step 2: Combine the Dry Ingredients
Fit a food processor with a steel blade. Add the tapioca flour, cornstarch, superfine brown rice flour, oat flour, granulated sugar, sea salt, and xanthan gum. Pulse several times until the dry ingredients are thoroughly blended.
Step 3: Cut in the Butter
Add the cold diced salted butter to the food processor. Pulse until the mixture resembles coarse crumbs. Avoid processing it into a smooth paste because small pieces of cold butter help create a tender, flaky crust.
Step 4: Add the Eggs
Add the eggs one at a time, pulsing briefly after each addition. Stop processing as soon as the dough begins to come together. Do not overmix the dough.
Step 5: Shape and Chill the Dough
Transfer the dough to a work surface lightly dusted with tapioca flour or rice flour. Gently knead the dough just until it forms a smooth ball.
Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks tightly in plastic wrap and refrigerate them for at least 2 hours or up to 2 days.
Step 6: Roll the Pie Crust
Remove one disk of dough from the refrigerator. If the dough is too firm to roll, let it soften slightly at room temperature.
Place the dough on a work surface lightly dusted with tapioca flour or rice flour. Roll it into a 14-inch circle. Carefully roll the dough around the rolling pin and transfer it to the prepared pie plate.
Step 7: Shape the Crust
Gently ease the dough into the bottom and sides of the pie plate without stretching it. Trim the dough, leaving approximately a 1-inch overhang.
Fold the excess dough underneath itself and crimp the edges as desired. Place the prepared pie crust in the refrigerator while you make the filling.
Step 8: Prepare the Pecans
Roughly chop the pecans, leaving a mixture of smaller pieces, larger pieces, and a few whole pecans for varied texture and an attractive presentation.
Spread the pecans evenly across the bottom of the chilled pie crust.
Step 9: Mix the Pecan Pie Filling
In a large mixing bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted unsalted butter, salt, and cinnamon. Continue whisking until the filling is smooth and completely combined.
Step 10: Fill the Pie Crust
Carefully pour the filling mixture over the pecans. Make sure the nuts are evenly distributed throughout the pie.
If desired, roll out some of the remaining dough and cut it into decorative leaves or other shapes. Arrange the decorations around the edge of the pie.
Step 11: Prepare the Egg Wash
In a small bowl, whisk together the egg and water until smooth. Lightly brush the decorative pastry edges with the egg wash.
Step 12: Begin Baking the Pie
Preheat the oven to 425°F. Place the pie on the center oven rack and bake for 10 minutes.
Step 13: Reduce the Temperature
Reduce the oven temperature to 350°F and continue baking for approximately 50 minutes.
About halfway through the baking time, loosely tent the pie with greased aluminum foil to help prevent the crust and pecans from becoming excessively brown.
Step 14: Check for Doneness
The Classic Gluten-Free Pecan Pie is ready when the edges of the filling are set and the center has only a slight jiggle when the pie is gently shaken.
If the center still appears too loose, continue baking in 5 to 10-minute increments until it is properly set.
Step 15: Cool the Pie
Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for several hours before slicing. This cooling period is essential because the pecan filling continues to set as it cools.
For the cleanest slices, refrigerate the cooled pie for several hours or overnight before serving.
Step 16: Serve
Serve the pie at room temperature or slightly chilled. Add whipped cream or a scoop of vanilla ice cream to each serving if desired.
Notes
The pie dough recipe makes two disks. Use one disk for the pie crust and reserve the second for decorative pastry pieces or another baking project.
The second disk of gluten-free pie dough can be wrapped securely and frozen for up to 3 months.
For a deeper roasted flavor, lightly toast the pecans for 5 to 7 minutes before adding them to the pie crust. Let the toasted pecans cool slightly before assembling the pie.
Dark corn syrup gives the filling a richer flavor and deeper color. Light corn syrup can be used when a milder sweetness is preferred.
Avoid stretching the dough when placing it in the pie plate. Stretched pastry can shrink as it bakes.
Allow the pie to cool completely before cutting it. Slicing while the filling is still warm can cause it to run rather than hold its shape.
This Classic Gluten-Free Pecan Pie works well as a make-ahead holiday dessert. Preparing it the day before serving gives the filling plenty of time to set.
Store leftover pecan pie covered in the refrigerator for up to 4 days.
When preparing this recipe for someone with celiac disease or gluten sensitivity, use oat flour specifically labeled gluten-free. Check the labels on the cornstarch, corn syrup, vanilla extract, spices, and other packaged ingredients, and prevent cross-contact with wheat flour, utensils, equipment, and work surfaces.
