With a trusted homemade gluten-free crust and sweet caramelly pecan filling, this gluten-free pecan pie is THE pie you should make for Thanksgiving or Christmas!
This post has all the tips and tricks you need to make a perfect gluten-free pecan pie.
Be sure to watch the video tutorial below as well!
With a flaky crust and rich sweet and salty pecan custard filling, this gluten-free pecan pie is sure to become one of your very favorite pies.
This recipe includes my favorite recipe for gluten-free sour pie crust and a pecan pie filling that has toasted pecans for extra flavor.
Thanks to pre-baking the crust and adding the filling to the pie crust when it’s still warm, this pie always has a crisp gluten-free crust.
The filling also has extra flavor from toasting the pecans and a good dose of vanilla. It’s the only gluten-free pecan pie recipe you’ll ever need!
For more gluten-free Thanksgiving pies, try this gluten-free pumpkin pie or this gluten-free apple pie. You also might like this collection of gluten-free pie recipes.
Ingredients for the Pie Crust
This pie uses my favorite gluten-free pie crust recipe. The combination of ingredients creates a gluten-free pie dough with just the right consistency! Here are a few notes on the ingredients.
- Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This is my favorite brand.
- Vinegar: I prefer white vinegar or rice vinegar.
- Sour Cream: Gives the dough a little stability and helps it brown.
- Butter/Ice Water/Salt/Sugar: All the usual suspects when it comes to pie crust!
Dairy-Free Option? You can use dairy-free sour cream in place of the sour cream, however I don’t recommend using vegan butter. If you’re looking for a vegan pie recipe, try my gluten-free vegan chocolate pudding pretzel pie.
How to Make Gluten-Free Pie Crust
Tips for Gluten-Free Pie Dough Success
I like making this pie crust in the food processor because it’s quick and reliable. You could also cut in the butter by hand using a fork or pastry cutter.
It’s important to let the pie dough sit in the fridge for at least 1 hour (up to overnight) before rolling it out. This allows the dough to hydrate form a cohesive ball. Chilled pie dough will also produce flaky crust.
After the chilling time, the pie dough also has to sit at room temperature for 15 minutes before you roll it out.
Shape the Crust
Gluten-free pie dough is more delicate than regular pie dough. It helps to use a rolling pin and roll the dough in-between plastic wrap so you can easily transfer it to the pie pan.
Peel off the top layer of wrap and carefully invert the rolled crust onto the plate. Then peel off the remaining plastic wrap. After this you can trim the edges and shape the gluten-free crust as usual.
For this gluten-free pecan pie recipe you’ll par-bake the crust before adding the filling. Wrap the entire crust in foil and place it in the freezer for 15 minutes. The bake the crust until it’s nearly cooked.
You want the pie crust to be warm when you add the filling, so I recommend making the filling while the pie crust cooks.
Ingredients for the Gluten-Free Pecan Pie Filling
Here are a few notes on some key ingredients for the homemade pecan pie filling. If you have any more questions you can leave me a comment below and I’d be happy to help!
- Brown Sugar: I like to use brown sugar instead of white sugar for it’s molasses flavor.
- Pecans: One of the best ways to add more flavor to pecan pie is to toast the pecans! Toast the pecans at 350F for 4-6 minutes for a delicious pecan flavor. Check out this post on how to toast pecans!
- Light corn syrup: I don’t eat corn syrup everyday, but for pecan pie at Thanksgiving (and these homemade caramels) I think it’s worth it. It gives the pie the most delicious caramel-like flavor. However, you can use 3/4 cup pure maple syrup mixed with 1 tablespoon of gluten-free 1:1 baking flour in place if the corn syrup if you prefer.
- Vanilla extract: Use a really good quality vanilla extract. It makes all the difference in flavor with pecan pie.
Dairy-free? I don’t recommend using coconut oil the filling. The butter flavor is key for delicious pecan pie! You can use vegan butter if you prefer, but the texture might be slightly different.
How to Make the Filling
TIP: The trick to pecan pie that isn’t overly sweet and has amazing flavor is to toast the pecans. This extra step is so worth it!
- To make the filling you’ll need a double boiler or glass bowl set over a pot of simmering water. This helps the filling not to overcook.
- Melt the butter in medium heatproof bowl set on top of a pot of simmering water. The water should not touch the bowl. Remove the bowl and add the sugar, eggs, corn syrup and salt to the melted butter. Using a hand mixer, beat the ingredients to combine then return the bowl to the hot water.
- Stir until the mixture is shiny and warm to the touch, about 130 degrees. Remove from heat the heat and stir in the pecans and vanilla. Then bake the pie!
Gluten-Free Pecan Pie FAQ
Yes! Pre-baking the crust for pecan pie ensures it turns out crisp and golden. For best results, add the hot filling to the pie crust when it’s still warm then bake immediately for the crispiest crust.
Pecan pie filling is naturally gluten-free. You can use a gluten-free pie crust to easily make pecan pie gluten-free!
This pie will keep at room temperature for 1-2 days. Not all gluten-free pies hold up for longer than a day, but this pie will still be delicious if made a day in advance.
Tips and Tricks for the BEST Gluten-Free Pecan Pie!
A few tricks make this the best traditional pecan pie recipe (gluten-free or not!) you’ll ever try. Here are the main tips!
- Pre-bake the pie crust for a golden and crispy crust
- Toast the pecans for extra flavor
- Cook the filling in a double boiler (or glass bowl over pot of simmering water) to keep it from curdling
- Use a good amount of good quality vanilla in the filling
- Add the hot filling to a warm pie crust to keep the crust from getting soggy
- Cool the pie on a wire rack at room temperature. Cooling the pie too fast (like in the fridge or freezer) can cause the filling to split.
You can find my full collection of gluten-free Thanksgiving recipes here!
More Gluten-Free Thanksgiving Recipes
- Gluten-Free Crustless Pumpkin Pie (Dairy-Free)
- Easy, Gluten-Free Rolls
- Perfect Gluten-Free Pumpkin Roll (Dairy-Free Option)
- Gluten-Free Chocolate Mousse Cake
- Gluten-Free Stuffing
- Gluten-Free Sweet Potato Casserole (Pecan Praline Topping!)
- Gluten-Free Vegan Chocolate Pudding Pretzel Pie
- Gluten-Free Pumpkin Chocolate Chip Cookies
I hope this post has given you everything you need to make an amazing pecan pie for the holidays this year!
If you have any more questions or comments please leave me a comment/rating below. I’d love to hear from you!
The Best Gluten-Free Pecan Pie
Video
Ingredients
FOR THE CRUST:
- 8 tablespoons butter 113 grams
- 3 tablespoons ice water
- 1 ½ tablespoons sour cream
- 1 ½ teaspoons white vinegar or rice vinegar
- 1 cup + 2 tablespoons gluten-free 1:1 baking flour 180 grams
- 1 teaspoon sugar
- ½ teaspoons salt
FOR THE FILLING:
- 6 tablespoons butter cut into 1-inch pieces
- 1 cup brown sugar 200 grams
- 1/2 teaspoon salt
- 3 large eggs
- ¾ cup light corn syrup (see note for how to use maple syrup instead)
- 1 tablespoon vanilla extract
- 2 cups whole pecans toasted and chopped into small pieces, 230 grams
Instructions
For the Crust:
- Cut the butter into small ¼-inch pieces and freeze for 10-15 minutes.
- Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.
- Process the flour, sugar and salt in the bowl of a food processor until combined. Scatted the butter over top and pulse until the butter is the size of large peas, about 10 pulses.
- Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses. (If the mixture doesn't clump after 10 pulses no worries! Pour it into a bowl and smash together with your hands to form a ball.)
- Turn the dough out onto a piece of plastic wrap. Gather into a a flat disc and wrap tightly in the plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Preheat the oven to 400F.
- If you refrigerated the dough longer than 1 hour, let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust out between 2 large pieces of plastic wrap, to ¼ inch thickness.
- After rolling, remove the top piece of plastic wrap and flip into a 9-inch pie plate. Gently ease the dough into the edges of the pan before removing the 2nd piece of plastic wrap. Trim any excess edges with scissors and shape the edges as desired.
- Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes. Prick the sides and bottom with a fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell. Bake for 20 minutes, then carefully remove the foil and bake for another 5-10 minutes until the pie crust is golden. Reduce the oven temperature to 275F.
- (Note: You want the pie crust to be warm when you add the filling, so I recommend making the filling while the pie crust cooks.)
For the Filling:
- Make sure your pecans are toasted. You can toast the pecans at 350F for 4-6 minutes or until you start to smell them. Then chop into small pieces once they've cooled.
- To make the filling you'll need a double boiler or glass bowl set over a pot of simmering water. This helps the filling not to overcook.
- Melt the butter in medium heatproof bowl set on top of a pot of simmering water. The water should not touch the bowl. Remove the bowl and add the sugar, eggs, corn syrup and salt. Using a hand mixer, beat the ingredients, beat to combine then return the bowl to the hot water.
- Stir until the mixture is shiny and warm to the touch, about 130 degrees. Remove from heat the heat and stir in the pecans and vanilla. (I use a candy thermometer to check this.)
For the Pie:
- Pour the pecan mixture into the warm pie shell. Bake at 275F until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes.
- Transfer pie to a wire rack and let cool completely, at least 4 hours. Serve topped with whipped cream or ice cream. Enjoy!
Notes
- Pre-bake the pie crust for a golden and crispy crust
- Toast the pecans for extra flavor
- Cook the filling in a double boiler (or glass bowl over pot of boiling water) to keep it from curdling
- Add the hot filling to a warm pie crust to keep the crust from getting soggy
- Cool the pie on a wire rack at room temperature. Cooling the pie too fast (like in the fridge or freezer) can cause the filling to split.
This is a great recipe. I actually like the maple syrup version better. It sets well when cooled to room temperature and chills over night. The corn syrup version was way too sweet for me, but the kids loved it!
Do I need to do anything to compensate for High Altitude baking?
How do I make your GF crust dairy free as well? What do I sub for the sour cream? (Son has lots of food issues. )
I recommend my friend Megan’s pie crust for a gluten-free and dairy-free option! https://www.allergyfreealaska.com/gluten-free-pie-crust/
Hello,
What can substitute for the butter in the pie filling to make it dairy free? Vegan butter, or butter flavored shortening, as you recommend for the crust?
I would use vegan butter! That will have the best flavor. I prefer Earth Balance for baking!
Pecan pie is my favorite for the holidays! Thank you for the GF crust. It’s delicious!
This recipe is perfect for those around our Thanksgiving table that need a gluten-free option. Thanks for making such an easy-to-follow recipe.
Thank you SO much for this! I’m in charge of the pies this year and we needed to make a gluten free one for my family member but I had no idea where to start. Thank you!
I’ve been collecting gluten-free recipes lately when I came across this recipe, I automatically added it to the list. Thanks, Erin for the tips to make a perfect gluten-free pecan pie, it was very helpful. Highly recommended!
My husband was diagnosed with celiac disease last year so he couldn’t have pie for about a year now and misses it. I surprised him with this GF pecan pie and he says it tastes better than the one he remembers that had gluten. Perfect filling too! Thanks!