Gluten Free Pecan Pie

Total time3 hr 25 min

Prep time30 min

Cook time55 min

4.9

(15)

Pecan pie is one of those deeply satisfying Southern classics that feels almost too indulgent to be true — and this version delivers every bit of that sticky, caramelized, nutty magic without a crumb of wheat in sight. The crust is built from a gluten free flour blend, worked with cold butter until it's flaky and tender, so you're not sacrificing anything in the texture department. Two full cups of pecan halves float up through a rich filling of brown sugar, corn syrup, eggs, vanilla, and melted butter, creating that gorgeous, glossy top layer that makes pecan pie so iconic. The filling sets up beautifully as it cools, giving you clean slices with a perfectly gooey center — no sad, runny filling here. Store-bought versions of this dessert are notoriously risky for anyone avoiding gluten, since shared equipment and conventional crusts make most bakery pies off-limits. Making it from scratch means you control every ingredient from the first tablespoon of ice water to the final crimp on the crust edge. This pie serves 8, which makes it an ideal centerpiece for a holiday table or any gathering where you want to impress without the stress.

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Ingredients

8 servings

For the crust

1 ¼ cups gluten free flour blend
1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

3 large eggs
1 cup light corn syrup
¾ cup packed light brown sugar
3 tbsp unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
2 cups pecan halves

Instructions

1
Whisk together the gluten free flour blend, granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together. Add the remaining 1 tbsp water only if the dough is still crumbly and won't hold when pressed. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

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