The Best Gluten Free Pecan Pie Recipe (Perfect for Holidays!)

Craving a slice of classic American comfort, but need it gluten-free? Ne vous inquiétez pas! Look no further! This Gluten Free Pecan Pie recipe delivers all the rich, gooey, nutty goodness you expect, encased in a perfectly flaky gluten free crust. Ideal for holiday gatherings, special occasions, or simply when you desire a truly decadent dessert, this pie is sure to impress even the most discerning palates. Get ready to bake a pie that’s both inclusive and utterly irresistible!

Recipe Specifications:

Are all pecans gluten free?

Absolutely! In their natural form, pecans are indeed gluten free. Pecans are a wonderful nut, and like all nuts in their pure state, they do not contain gluten, which is a protein found in wheat, barley, and rye. So, if you’re following a gluten free diet, you can enjoy pecans without hesitation. However, a word to the wise – always check for potential cross-contamination if you’re buying pre-packaged pecans, especially if you have a high sensitivity. Opt for brands that process nuts in dedicated gluten free facilities if necessary. For our pecan pie recipe today, rest assured, that we are meticulously crafting every element, especially the crust and filling, to ensure a completely gluten free delight.

Chef’s Tips for the Perfect Gluten Free Pecan Pie:

• Chill Out the Dough: The secret to a flaky gluten free pie crust is keeping everything cold. Don’t even think about skipping the chilling time! Cold butter is essential for creating those beautiful, delicate layers.
• Gluten-Free Flour Blend is Key: Choose a high-quality gluten-free all-purpose flour blend that already includes xanthan gum. Xanthan gum is the magic ingredient in gluten free baking, providing the structure that gluten usually offers. Remember, different flour blends can behave slightly differently, so get to know your chosen brand.
• Gentle Hands with the Crust: Doucement, doucement! Don’t overmix the crust dough. Overmixing, even with gluten free flour, can develop a bit of toughness and result in a less tender crust. Mix just until the dough is à peine coming together.
• Blind Bake for Extra Crisp (Optional, but Chef Recommends): For a bottom crust that snaps beautifully, consider blind baking. It’s a simple step that makes a world of difference. Line your crust with parchment paper, weigh it down with pie weights or dried beans, and bake at 375°F (190°C) for about 15 minutes. Then, remove the weights and parchment and bake for another 5 minutes before adding the filling.
• Toast Your Pecans to Perfection: Ah, le goût! Toasting the pecans lightly before they join the filling truly awakens their nutty flavor. You can do this in a dry skillet over medium heat or the oven at 350°F (175°C) for about 5-7 minutes. Watch them closely to prevent any burning – we want golden, not blackened, pecans.
• Resist Overbaking: Pecan pie filling is a clever thing – it sets as it cools. When you take it from the oven, it should still have a slight frémissement (jiggle) in the center. Overbaking is the enemy of a moist pecan pie, leading to a dry and cracked filling. Non, merci!
• Cool Completely – Patience is a Virtue: This is perhaps the hardest part, but crucial! Pecan pie needs to cool completely to allow the filling to set properly. Resist the temptation to slice into it while it’s still warm. Trust me, the wait is worth it!

Special Techniques & Cooking Methods:

• Cold Butter Pastry – The Flaky Foundation: Our flaky pie crust relies on the classic technique of cutting ice-cold butter into gluten free flour, followed by the minimal addition of ice water. This creates tiny pockets of butter within the dough. As the pie bakes, these pockets melt, releasing steam and creating those coveted flaky layers. C’est magnifique!
• Gentle Mixing – A Delicate Touch: Whether it’s the crust or the filling, gentle mixing is key. Overmixing can lead to a tough crust and incorporate too much air into the filling, which can result in a less dense and rich texture. We aim for tender and decadent.

How do you keep a gluten free pie crust from falling apart?

Gluten free pie crusts can be a tad more delicate than their traditional counterparts, but fear not! With a few astuces (tricks), you can achieve a beautifully stable crust:

• Xanthan Gum – The Gluten-Free Glue: As emphasized earlier, ensure your gluten free flour blend contains xanthan gum. This is the magic ingredient that provides structure and elasticity, mimicking gluten’s role.
• Embrace the Cold: Cold ingredients are non-negotiable! Keep your butter and ice water icy cold. This prevents the butter from melting prematurely, which can lead to a tough and fragile crust.
• Minimal Handling – Less is More: Handle the dough as little as possible. Overworking gluten free dough can develop toughness. A gentle touch is key.
• Chilling Time – Don’t Rush It: The chilling period is essential. It allows the dough to relax, the fats to solidify, making it much easier to roll and handle without tearing. Patience, mon ami, patience!
• Parchment Paper Rolling – Your Best Friend: Roll your dough between two sheets of parchment paper instead of directly on a floured surface. This prevents sticking and makes transferring the delicate crust to the pie plate a breeze, minimizing the risk of tears.
• Patching Power – It’s Forgiving! If your crust does crack or tear during transfer or crimping, don’t despair! Gluten free dough is surprisingly forgiving. Simply patch up any cracks with small pieces of dough and gently press them together. No one will ever know!
• Thickness Matters – Not Too Thin: Avoid rolling the crust too thinly. A thickness of about 3mm (around 1/8 inch) strikes the right balance between flakiness and sturdiness.

Does Trader Joe’s make a gluten free pie crust?

Absolutely! For a convenient shortcut, Trader Joe’s offers a reliable gluten free pie crust in their refrigerated section, favored by many gluten-free bakers for its time-saving nature, especially for beginners or those short on time. While homemade crust offers ultimate control and is preferred by some for taste, Trader Joe’s is a fantastic alternative for a quicker pecan pie. However, this recipe guides you through making a homemade gluten free crust for those who prefer full control or don’t have access to Trader Joe’s.

How do you thicken gluten free pie fillings?

Pecan pie filling is naturally quite thick thanks to the eggs and corn syrup. However, for other gluten free pie fillings, especially fruit-based ones that tend to be thinner, here are some excellent gluten-free thickening agents:

• Cornstarch – The Reliable Choice: Cornstarch is a very effective and widely used gluten free thickener. It works beautifully in fruit pie fillings and is perfectly suitable for pecan pie too, though not strictly necessary in this recipe.
• Tapioca Starch (or Flour) – For Glossy Perfection: Tapioca starch, also known as tapioca flour, is another superb gluten-free thickener. It provides a lovely glossy finish and works wonders in fruit pies and sauces.
• Arrowroot Starch (or Flour) – A Versatile Option: Arrowroot starch is similar to tapioca starch and can be used interchangeably. It’s also gluten-free and imparts a clear, glossy sheen.
• Gluten Free Flour Blend (Use Sparingly): In savory pie fillings or sauces, a small amount of gluten-free all-purpose flour blend can be used for thickening. However, use it judiciously as too much can sometimes result in a slightly cloudy appearance.
• Egg Yolks – Natural Thickening Power: Egg yolks are natural thickeners and are already a key component of pecan pie filling. For other pie types, increasing the number of egg yolks can enhance thickness.
• Reduction – Concentrate the Flavors: For fruit fillings, consider thickening through reduction. Simmering the fruit filling mixture on the stovetop before baking helps evaporate excess moisture, concentrating both flavors and thickness. Très pratique!

Recipe Ingredients (Weight Measurements):

For the Gluten Free Pie Crust:

• 150g Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 2.5ml Salt
• 113g Cold Unsalted Butter, cubed
• 60ml Ice Water

For the Pecan Pie Filling:

• 200g Packed Light Brown Sugar
• 100g Granulated Sugar
• 120ml Light Corn Syrup
• 60g Unsalted Butter, melted
• 1.25ml Salt
• 5ml Vanilla Extract
• 3 Large Eggs (approximately 150g total)
• 150g Pecan Halves

Step-by-Step Instructions:

Prepare Gluten Free Pie Crust Dough:

• a. Combine Dry Ingredients: In a large bowl, whisk together the gluten free all-purpose flour blend and salt.
• b. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

• c. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition. Mix just until the dough starts to come together. It should still look slightly shaggy.
• d. Form Disc and Chill: Gather the dough into a disc, wrap it tightly in plastic wrap, and flatten slightly. Refrigerate for at least 30 minutes (or up to 2 hours).

Prepare Pecan Pie Filling:

1. a. Preheat Oven: Preheat oven to 350°F (175°C).
2. b. Combine Filling Ingredients: In a large bowl, whisk together the light brown sugar, granulated sugar, light corn syrup, melted butter, salt, and vanilla extract until smooth.
3. c. Add Eggs: Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix until the filling is well combined and smooth.
4. d. Add Pecans: Stir in the pecan halves, distributing them evenly throughout the filling.

Assemble and Bake the Pie:

• a. Roll Out Crust: Lightly dust a clean surface with gluten free flour. Remove the chilled pie crust dough from the refrigerator and let it sit for a few minutes to soften slightly if it’s very firm. Roll out the dough into a 12-inch circle (approximately 3mm thick).

• b. Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and sides of the pie plate. Trim any excess dough hanging over the edge, leaving about a 1/2-inch overhang. Crimp the edges of the crust decoratively using your fingers or a fork.
• c. Pour in Filling: Pour the pecan pie filling evenly into the prepared pie crust.

• d. Bake: Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is set around the edges but still slightly jiggly in the center. If the crust starts to brown too quickly, loosely cover the edges with strips of aluminum foil or a pie shield.
• e. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours, or preferably at room temperature. The filling will continue to set as it cools.

Serve:

1. a. Once cooled, slice and serve. Pecan pie is divine on its own, or you can elevate it with a dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Voilà!

Nutritional Information (Per Serving – Estimated):