Gluten-Free Pecan Pie Recipe

• Difficulty: Intermediate
• Servings: 12 slices
• Nutrition per Serving (1 slice): Calories 634, Total Fat 34 g, Saturated Fat 5 g, Carbohydrates 80 g, Dietary Fiber 5 g, Sugar 17 g, Protein 7 g, Cholesterol 31 mg, Sodium 345 mg
• Total Time: 1 hour 40 minutes
• Preparation Time: 20 minutes
• Rest Time: 45 minutes
• Cooking Time: 35 minutes

Indulge in this irresistible gluten-free pecan pie that proves wholesome recipes can outshine classics. Savor its buttery, flaky crust paired with a rich filling sweetened naturally by maple syrup and coconut sugarno refined sugars needed!

Ingredients

• 2 3/4 cups pecan halves, roughly chopped
• 1 cup Gluten-Free Flour Blend (recipe below), plus extra for dusting
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup plus 1 tablespoon unsalted butter or non-hydrogenated shortening (1/2 cup cut into small pieces and chilled)
• 1/4 cup ice cold water
• 1/2 cup coconut sugar
• 1/2 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature

Gluten-Free Flour Blend:

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt

Instructions

1. Using a food processor, pulse together 1/4 cup pecans, gluten-free flour, baking powder, and 1/2 teaspoon salt. Add chilled butter pieces and pulse until mixture resembles coarse crumbs, about 5 seconds. Slowly pour in ice water and pulse to combine. Wrap the dough in plastic wrap, flatten into a disk, and freeze until firm, approximately 15 minutes.
2. Lightly flour a work surface and roll out dough to a 12-inch circle. Place it into a 9-inch pie plate, trim excess dough leaving a 1/2-inch overhang. Fold the edges under and crimp with your fingers. Prick the bottom with a fork and refrigerate for 15 minutes.
3. Preheat oven to 400F (204C).
4. Line the crust with foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weights, lower oven temperature to 375F (190C) and bake an additional 12 minutes.
5. Meanwhile, in a medium saucepan over medium heat, whisk together the remaining 5 tablespoons of butter, 1/2 teaspoon salt, coconut sugar, maple syrup, and vanilla extract until everything is melted and smooth. Let cool slightly, about 5 minutes. In a bowl, beat the eggs. Gradually whisk the sugar mixture into the eggs. Stir in the remaining 2 1/2 cups chopped pecans. Pour filling into the crust and bake for about 25 minutes until set.
6. Allow the pie to cool completely before cutting.

Gluten-Free Flour Blend Preparation:

1. Mix together the rice flour, tapioca flour, potato starch, xanthan gum, and salt in a large bowl until fully combined.

Recipe adapted from Silvana Nardone