Gluten Free Classic Pecan Pie

Total time3 hr 25 min

Prep time25 min

Cook time1 hr

A crisp, buttery crust cradles a deep pool of toasted pecan halves suspended in a rich, glossy filling built from dark corn syrup, brown sugar, and just a touch of vanilla. The crust gets par-baked until golden before the pecans go in, so every slice holds its shape instead of turning soggy. As it bakes, the filling puffs and sets into that perfect gentle wobble, with the nuts rising to form a crackly, caramelized top layer. It's a make-ahead classic, best cooled completely so the custardy center can firm up into clean, sliceable wedges. This one is a great pick for a Gluten Free dessert table, delivering all the buttery, nutty, caramel richness of the original without asking you to compromise on texture or flavor.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
1 tsp granulated sugar
1 stick (½ cup) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 cups pecan halves
3 large eggs
1 cup dark corn syrup
¾ cup packed dark brown sugar
3 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
½ tsp salt

Instructions

1
In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch, fold it under itself along the rim, and crimp the edge. Refrigerate the lined pie dish for 15 minutes while you preheat the oven to 375°F (190°C).

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