Gluten-Free Pecan Pie with Homemade Crust
A rich and decadent pecan pie featuring a flaky gluten-free crust and a perfectly sweet filling made with dark corn syrup, brown sugar, and molasses. The homemade gluten-free pastry provides the ideal base for the abundance of pecans suspended in the gooey, caramelized filling. This classic dessert is perfect for holidays, special occasions, or whenever you want to impress guests with a traditional American pie that happens to be gluten-free. The combination of butter, eggs, and corn syrup creates that signature pecan pie texture that sets beautifully as it cools.
Ingredients
- 6 ½ ounce gluten-free all-purpose flourregular all-purpose flour1:1for those without gluten restrictions
5
- 1 ½ teaspoon granulated sugar
- ½ teaspoon salt
- 2 ½ tablespoon water
- 1 ½ tablespoon sour cream
- 1 ½ teaspoon apple cider vinegar
- 8 tablespoon unsalted butter
- 3 large eggs
- 1 cup dark corn syruplight corn syrup1:1
results in lighter colored filling
- ½ cup brown sugar
- 3 tablespoon butter
- 1 tablespoon molasses
- 1 tablespoon corn starch
- 2 ½ cup pecans
Instructions
- 1
Preheat the oven to 425 degrees F
- 2
Pulse gluten-free flour, granulated sugar, and salt in food processor until mixed
- 3
Add unsalted butter and pulse until butter is pea-sized
- 4
Combine water, sour cream, and apple cider vinegar in small bowl
- 5
Add half the liquid mixture to processor and pulse to incorporate
- 6
Add remaining liquid and pulse until dough just comes together
- 7
Turn dough onto plastic wrap, flatten into thick disk, wrap and refrigerate for at least 1 hour
- 8
Let dough sit on counter for 5 minutes before rolling
- 9
Place dough between parchment sheets and roll into circle slightly larger than pie dish
- 10
Remove top paper, invert onto pie dish, remove second paper
- 11
Trim edges leaving 1/2-inch overhang, tuck under and create decorative edge
- 12
Freeze crust for 15 minutes
- 13
Whisk together eggs, dark corn syrup, brown sugar, butter, molasses, corn starch, and salt
- 14
Place pecans in chilled pie shell and pour filling on top
- 15
Bake for 10 minutes on lowest rack, then reduce to 325 degrees F and bake 50-60 minutes longer until edges are set and center jiggles slightly
Tips
Keep dough cold throughout the rolling process - if it becomes too soft, return to refrigerator for 15 minutes before continuing to work with it.
Test doneness with an instant-read thermometer inserted in center - it should read 185-200 degrees F when fully baked.
Allow pie to cool completely for at least 4-6 hours before slicing to ensure filling sets properly and cuts cleanly.
Good to Know
Cover and refrigerate for up to 3 days. Serve at room temperature or slightly warmed.
Pie can be made up to 2 days in advance. Store covered at room temperature for best texture.
Serve at room temperature with whipped cream or vanilla ice cream if desired.
Common Mistakes
Don't overbake or filling will become rubbery - center should still jiggle slightly when done
Don't skip chilling the dough or it will be too soft to roll properly
Substitutions
Gluten-Free Swaps
5
General Alternatives
FAQ
Can I freeze this pecan pie?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving.
What if my crust cracks during rolling?
Press cracks together with your fingers or patch with small pieces of dough. The filling will cover minor imperfections.
How do I know when the pie is properly set?
The center should jiggle slightly but not wave back and forth when gently shaken, or read 185-200°F on thermometer.