Our Easy Gluten Free Pecan Pie recipe is a breeze to prepare, requiring just a few simple ingredients. Roasted pecans, vanilla, and molasses meld harmoniously in a store-bought gluten-free pie crust, culminating in a delicious pecan pie that will win over all your guests!
We won’t divulge our source of knowledge, but rest assured, pecan pie reaches a new level of scrumptiousness when paired with a dollop of whipped topping or a scoop of vanilla ice cream. What’s more, you can make this pecan pie up to three days in advance, making it the ideal choice for prepping ahead when planning to serve an array of delectable dishes.
The combination of roasted pecans, vanilla, and molasses in this recipe is a true masterpiece of flavors and textures. Let’s delve a bit deeper into what makes these ingredients work so harmoniously in the context of a gluten-free pecan pie:
- Roasted Pecans: Pecans are at the heart of any pecan pie, and roasting them before incorporating them into the pie filling intensifies their nutty flavor and adds a delightful crunch. They also contribute a rich, buttery essence to the pie that is hard to resist. The roasting process brings out their natural oils, enhancing both the taste and the texture of the pie.
- Molasses: Molasses is the secret ingredient that imparts a deep, caramel-like sweetness to the pecan pie. It’s what gives the filling its rich, dark color and complex flavor profile. The slight bitterness of molasses balances out the sweetness of the other ingredients, creating a perfect harmony of tastes. Additionally, molasses adds moisture to the filling, helping to bind the pecans and prevent them from becoming overly dry during baking.
When these ingredients come together, they create a symphony of tastes and textures. The buttery, nutty pecans, the warm and inviting vanilla, and the deep, sweet notes of molasses all harmonize within the gluten-free pie crust. The result is a delectable pecan pie that is not only easy to make but also sure to impress and satisfy your guests, making it a perfect addition to any dessert spread.
Pecan pie is one of our favorite pies to serve around the holidays. With our gluten free version, now everyone can enjoy this classic! Looking for more gluten-free holiday recipes? Check out Gluten Free Cheesy Potatoes, Sweet Potato Crunch, and Gluten Free Cornbread Dressing.
Table of Contents
- 1 gluten-free pie crust
- 1 cup pecans, roughly chopped check for gluten-free
- 1 cup granulated sugar
- 1 cup corn syrup
- 3 large eggs
- 1/3 cup butter, melted
- 1 tablespoon molasses
- 1 teaspoon vanilla check for gluten-free
How To Make The Best Gluten Free Pecan Pie
Preheat the oven to 350°F. Line a baking sheet with parchment paper, then add the pecans. Bake for 5-7 minutes or until fragrant.
Toasted pecans not only are great for pie but are delicious toppings for ice cream, pumpkin bars, sweet potato casseroles, and even tossed salads.
Place gluten-free pie crust into a pie pan (if desired)
If you don’t own a pie pan, the pie shell in the tin pan can be placed directly on a baking sheet. We opt for the 9in pie pan when serving to a large crowd for presentation and easy transport from the oven to the table.
If using a pie pan, place the whole crust with the tin pan into the pie pan.
Pro Tip: Use tin foil on the bottom of the pan to elevate the crust to the top of the pan if needed as pie pans can have different depths.
Brush egg wash onto pie crust.
Crack eggs into a bowl. Dip a pastry brush into a bit of egg white and brush onto the pie crust. Adding the egg wash to the crust will help create the crisp golden brown edge of the pie.
Beat the eggs together afterward and set aside for the pie batter.
Blend the ingredients
In a medium-sized mixing bowl, blend sugar, corn syrup, beaten eggs, melted butter, molasses, and vanilla together.
Prepare the pie
Add the roasted pecans to the bottom of the pie pan. Place the pie onto the baking sheet used for the pecans. Pour the liquid ingredients onto the pecans.
We cannot stress the importance of cooking the pie on a baking sheet as the sheet pan will be a lifesaver if by any chance the pie filling bubbles over the top. Cleaning pecan pie filling off the bottom of the oven is definitely not a fun task!
Bake for 25 minutes then loosely cover with foil then bake for another 30 minutes. At this point, the toasted pecans have likely risen to the top of the pie, covering with foil will prevent the pecans and crust from burning while the pie continues to bake.
Check to see if the center is set. Ovens vary and the total cooking time will depend on your oven. Our oven requires a 90 minute total bake time, but others may bake quicker. Pecan pie should be baked until the center of the pie moves, but at a slower jiggle (like jello rather than a liquid).
Pecan pie does take a bit of time to cook compared to other pie recipes; however, do not let that stop you from creating this recipe. The end result is SO worth it. There is truly nothing better than a slice of pecan pie. Let cool completely before slicing.
Recipe Tips and Tricks
- Preheat the Oven and Roast the Pecans:
- Ensure your oven is fully preheated to 350°F before placing the pecans in. This ensures even toasting and a lovely aroma.
- Watch the pecans closely during roasting, as they can quickly go from fragrant to burnt. Stir them occasionally for even toasting.
- Prepare the Pie Crust:
- When placing the gluten-free pie crust into the pie pan, gently press it into the pan to avoid air gaps or wrinkles. This will result in a more even crust.
- Egg Wash:
- Brushing the pie crust with an egg wash creates a barrier that helps prevent the crust from becoming too soggy from the pie filling. It also adds a nice sheen to the finished pie.
- Blending the Ingredients:
- Make sure the melted butter has cooled slightly before adding it to the other ingredients. You don’t want it to scramble the eggs.
- Pie Preparation:
- Distribute the roasted pecans evenly across the bottom of the pie crust. This ensures that every slice will have a good amount of pecans.
- Placing the pie on the same baking sheet used for the pecans can help catch any potential spills or drips, making for easier cleanup.
- Baking Time:
- Be prepared for some variability in baking time due to differences in ovens. The suggested baking time is a guideline, but the key is to look for that “slower jiggle” in the center. Use your judgment, and don’t hesitate to add a bit more time if needed. You can tent the pie with foil if it’s browning too quickly.
- Allowing the pie to cool completely is crucial. This lets the filling set, making it easier to slice. It also allows the flavors to meld and intensify.
- Serve the pecan pie at room temperature or warm it slightly before serving. A dollop of whipped cream or a scoop of ice cream, as mentioned previously, is a delightful accompaniment.
Frequently Asked Questions
Yes, once the pie is baked, wrap in tin foil or plastic wrap and store in the freezer for up to 3 months. Thaw overnight then allow the pie to come to room temperature before slicing and serving.
Yes; however, always double-check the ingredient list before purchasing as brands will add gluten-containing ingredients for color.
Either light or dark corn syrup can be used for pecan pie. In fact, we will go back and forth between the two depending on what we have on hand.
Pecans can be kept in a dry area such as a pantry or cabinet if planning to store for a short period of time (less than a month). For longer storage times, store in the freezer in a Ziploc bag or air-tight container to prevent the nuts from going rancid. Simply thaw in the fridge overnight when ready to use or pop in the oven to toast straight from the freezer.
To store your freshly baked Gluten-Free Pecan Pie, begin by allowing it to cool to room temperature on a wire rack. Once it has cooled, cover the pie securely with plastic wrap or aluminum foil to prevent it from drying out or absorbing any unwanted odors in the refrigerator. Ensure that the wrap is airtight to maintain the pie’s freshness. Refrigerate for up to 3-4 days. When you’re ready to enjoy another slice, simply remove it from the refrigerator and allow it to come to room temperature or gently reheat it in the oven at a low temperature for a warm and delicious treat.
For longer-term storage, you can also freeze the pie. First, tightly wrap it in multiple layers of plastic wrap and place it in an airtight container or a freezer bag to prevent freezer burn. Frozen pecan pies can be stored for 1-2 months. To savor a frozen slice, thaw it in the refrigerator and then reheat as desired.
More Gluten Free Desserts
If you enjoyed this pecan pie recipe, these are must-try desserts!
- Gluten-Free Impossible Pumpkin Pie
- Christmas Wreath Bundt Cake (Gluten-Free)
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Bars
- Air Fryer Baked Apples (Gluten-Free)
- Gluten-Free Apple Cake
- Gluten Free Lemon Dessert Cups
- Christmas Story Fudge
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Easy Gluten Free Pecan Pie Recipe
- small microwave-safe bowl
- 1 gluten-free pie crust Tested with a Wholly Gluten Free 9 inch crust
- 1 cup pecans, roughly chopped ✅
- 1 cup granulated sugar
- 1 cup corn syrup
- 3 large eggs
- 1/3 cup butter, melted
- 1 tablespoon molasses
- 1 teaspoon vanilla ✅
- ⭐️Preheat the oven and roast the pecans. Preheat the oven to 350°F. Line a baking sheet with parchment paper, add pecans. Bake for 5-7 minutes or until fragrant.1 cup pecans, roughly chopped
- Place gluten-free pie crust into a pie pan (if desired). Place the whole crust in the tin pan into a pie pan. Use tin foil on the bottom of the pan to elevate the crust to the top of the pan if needed.1 gluten-free pie crust
- Brush egg wash onto pie crust. Crack eggs into a bowl. Dip a pastry brush into a bit of egg white and brush onto the pie crust. Beat the eggs together afterward.3 large eggs
- Blend the ingredients together. To a medium-sized mixing bowl, blend sugar, corn syrup, beaten eggs, melted butter, molasses, and vanilla.1 cup granulated sugar, 1 cup corn syrup, 3 large eggs, 1/3 cup butter, melted, 1 tablespoon molasses, 1 teaspoon vanilla
- Prepare the pie. Add the roasted pecans to the bottom of the pie pan. Place the pie onto the baking sheet used for the pecans. Pour the liquid ingredients onto the pecans.
- ⭐️Bake. Bake for 25 minutes. Loosely cover with foil. Continue baking for 30 minutes. Check to see if the center is set. Ovens vary. Our pie required 90 minutes total bake time, but others may bake quicker. Bake until the center of the pie moves, but at a slower jiggle (like jello rather than a liquid). Let cool completely before slicing.
- To freeze, wrap in tin foil or plastic wrap and store in the freezer for up to 3 months. Thaw overnight then allow the pie to come to room temperature before slicing and serving.
- Either light or dark corn syrup can be used.
- Prep up to 3 days in advance and store in the fridge. Bring to room temperature before serving.