My dad has always been obsessed with pecan desserts. I have vivid childhood memories of vacations in South Carolina eating huge plates of pecan waffles with way too much whipped cream. I have continued to buy my dad pecan pies and tarts but haven’t eaten one in over 10 years until I made this pie. It was super easy (I used a Baked To Go crust) and tasted exactly like a perfect “normal” delicious pecan pie.
This is a classic pecan pie recipe poured into a gluten-free pie shell and you have to try it. I made it for a gluten-free house guest recently and everyone liked it so much I wished I had made two! 10 minutes in the kitchen and you have a super fancy looking delicious pie. Would be great to take to party. No one would even know it’s gluten-free.
I highly recommend the frozen crust from Baked To Go. Their crusts are soy free, dairy free and of course gluten-free. If you live in Montreal you can visit their store on St-Laurent. If not you can order their products online (the pie crusts seem to not yet be available online). The crust is neutral so you can use it for both savoury and sweet pies/quiches. They are also affordable at around 10$ for two crusts.
Gluten-Free Pecan Pie
Makes 8-10 servings
Preheat the oven to 350F.
- Gluten-free pie crust, uncooked
- 1 1/2 cups pecans
- 3 eggs
- 1 cup sugar
- 1/2 cup light or dark corn syrup (Crown was gluten-free when I checked)
- 2 TBSPs melted butter
- 2 TSP vanilla extract
- 1/2 tsp salt
You can make a crust or buy a frozen gluten-free crust from Baked To Go (they can also be found at some groceries in the freezer section).
Toast the pecans in the oven until they are lightly toasted, about 8-10 minutes.
Meanwhile in a medium/large mixing bowl combine all the other ingredients with a spoon until smooth. When the pecans are toasted add them to the mixture and pour it into the pie shell. My pie shell was almost too full in the Baked To Go shell. I just had to be careful placing it in the oven and put the thin pie tin the shell came in on a baking sheet covered in tin foil to make it easier to maneuver (the pie tin bends) and to protect the oven from any drippings.
Bake the pie for a total of 45-55 minutes on the middle rack (until it is set). At about 25 minutes cover the top of the pie with tin foil so it doesn’t get too brown.
That’s it. This pie is great served warm or cold. I prefer mine reheated a little in the microwave.