No Fail Gluten-Free Pecan Pie Recipe

Make the best gluten-free pecan pie, guaranteed to outshine all others! This homemade recipe has a buttery, flaky crust filled with an easy, secret-ingredient pecan pie filling to make this recipe undeniably perfect!

best gluten-free pecan pie recipe

Rich, sticky, homemade pecan pie is an essential dessert to have around the holidays. Whether your guests eat gluten-free or not, no one notice a difference between this gluten-free pecan pie and the traditional version they grew up on!

The key to making the best gluten-free pecan pie is a buttery, flaky pie crust that will fool even the toughest skeptics. Therefore, I use the best gluten-free pie crust recipe to hold the pecan pie filling.

It’s easy to roll out and a taste that can’t be beat, so I use it for everything from gluten free chicken pot pie to chocolate chess pie.

For another classic Thanksgiving dessert, try gluten-free sweet potato pie! And if you are looking for more gluten-free Thanksgiving recipes, be sure to check out this complete resource.

Ingredients notes 

The beauty of pecan pie is the simple ingredient list and the naturally gluten-free filling! Sometimes home bakers add a little bit of flour or cornstarch to set up the filling more, but traditionally it only contains pecans, corn syrup, sugar, eggs, and butter.

• Pecans – Use whole or chopped pecans, or a mixture of both. If you’d like to do a decorative design on the top with the nuts, set some aside before adding filling. Place reserved pecans on top in any preferred arrangement, and then bake.
• Eggs – I don’t recommend using substitutes with this recipe to make an egg-free pecan pie. Instead, follow a vegan pecan pie recipe.
• Dark Corn Syrup – While you can use dark and light corn syrup interchangeably in this recipe, I prefer the dark because it has a caramel, molasses flavor, which enhances the flavor.
• Molasses – Since pecan pies have a tendency to be very sweet, I like adding a splash of molasses to counterbalance the sugar. However, this is optional if you prefer to omit it.
• Butter – If you are looking for a gluten-free dairy-free option, simply substitute melted coconut oil or vegan butter.
• Cornstarch – Adding cornstarch makes a more solid filling, and eliminates some of the guesswork of knowing when the pie has set. It may be omitted, but you may want to take a temperature of the filling before pulling it from the oven. It should read 185-200ºF in the center.

How To Make gluten-free pecan pie

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Gluten-Free Pie Crust

1. Begin by making the gluten free pie dough. To make this process quick and easy as possible, I use my favorite kitchen appliance – a Cuisinart Food Processor. Pulse to blend the gluten-free flour, sugar, and salt first.
2. Add the chilled chopped butter and mix again until the mixture is sandy with pea-sized chunks.
3. Pour in the blended together liquid ingredients – ice water, apple cider vinegar, and sour cream. Mix until the dough just starts to come together.
4. Dump the pie crust out onto a large piece of plastic wrap and shape into a thick disc. Wrap securely and refrigerate for at least one hour, up to 2 days in advance.

Pecan Pie Filling and Assembly

1. After the pie crust is well chilled, it is ready to roll out. Place the dough between two large sheets of parchment paper and roll out slightly larger than your pie pan.
2. Remove the top sheet of parchment, place the upside down pie dish in the center, and then flip everything over so you have the second piece of parchment now facing up. Carefully peel it off.
3. If necessary, trim the edges so there is an even 1/2 inch overhang all around the edges. Tuck the edge under, all the way around, and then use your finger and thumb to make a decorative edge. Freeze the crust for 15 minutes while you prepare the filling.
4. In a medium mixing bowl whisk together the eggs, brown sugar, corn syrup, molasses, melted butter, cornstarch, and salt. Place the pecans in the chilled pie shell and then pour the filling on top.
5. Bake at 425ºF for 10 minutes, and then reduce the oven to 325ºF to bake for 50-60 minutes longer. For best results, use a pie shield after 20 minutes to protect the crust from becoming overly browned.
6. Let the pie cool completely on a wire rack, at least 4-6 hours before slicing and serving. The filling will set as it cools. Serve with whipped cream or a scoop of vanilla ice cream.

Substituting other Gluten-Free Crusts

You may be wondering if you could use alternative gluten-free pie crusts, such as pecan nut crust or an almond flour pie crust, but these are not recommended. These could lead to a soggy crust, plus the pie has to bake for a long time for it to set up, which works better with a traditional gluten-free crust.

best tips and tricks

• For a dairy-free gluten-free recipe, replace the melted butter with coconut oil.
• To prevent a soggy pie crust bottom, freeze the shell for 15 minutes first and bake on the lowest rack.
• For an added twist of flavor, add 1/2 teaspoon cinnamon
• Adding cornstarch makes a thicker, more solid filling, but you may omit it if you prefer it runnier.
• Use a pie shield after 20 minutes of baking to protect the crust from becoming overly browned.
• The pie is done when the edges are set and the middle just slightly jiggles, but does not wave back and forth. For best results, use an instant read thermometer and it should read 185-200ºF in the center.

Can I make this ahead of time?

Yes. In matter of fact, it’s even better if you do! Pecan pie may be made 1-3 days ahead of time and store at room temperature. Loosely cover with foil after it has cooled.

Runny pecan pie filling troubleshooting

Pecan pie filling may be runny if it was under baked or it did not have enough time to cool completely before slicing. If you have cooled your pie and realize it may have been under cooked after slicing into it, you may chill the pie to solidify the filling.

How to know when it’s done

The pie is done when the edges are set and the middle just slightly jiggles, but does not wave back and forth. For best results, use an instant read thermometer and it should read 185-200ºF in the center.

corn syrup in pecan pie recipes

The corn syrup helps set up the pie. However, you may replace it with an equal amount of pure maple syrup, but you will also have to add 1 tablespoon gluten-free flour to the filling, helping it solidify.

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More gluten-free pie Recipes 

If you are looking for more gluten-free pie recipes, be sure to check out this ultimate baking resource, which includes all the absolute best recipes!

• Concord Grape 
• Sugar Cream 
• Frozen Lemon Meringue

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