Gluten Free Pecan Pie comes together quickly with minimal ingredients. Roasted pecans, vanilla, and molasses bake together in a pre-made gluten-free pie crust resulting in a delicious pecan pie that all guests will love!
1gluten-free pie crust Tested with a Wholly Gluten Free 9 inch crust
1 cuppecans, roughly chopped✅
1cupgranulated sugar
1cupcorn syrup
3largeeggs
1/3cupbutter, melted
1tablespoonmolasses
1teaspoonvanilla✅
Instructions
⭐️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.
Notes
*This pie was tested with a Wholly Gluten Free 9 inch crust.
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.
CCK 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.