Gluten Free Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

Glossy amber filling packed with toasted pecan halves sits over a crisp, buttery crust, baked until the edges set and the center holds that slow, gentle wobble pie bakers look for. Light corn syrup and brown sugar melt together into a deep, caramel-like filling, thickened with a simple cornstarch slurry and rounded out with a touch of vanilla. The pecans float up during baking, forming that signature crackly top layer everyone fights over at the table. A slow two-hour cool lets the filling firm up completely, so every slice cuts clean instead of oozing. This one is a great pick for a Gluten Free dessert table, whether it's a holiday centerpiece or a weeknight treat. Make it a day ahead — the flavor deepens and the texture sets even better after resting overnight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp ground flaxseed
5 tbsp water
1 cup light corn syrup
¾ cup packed light brown sugar
3 tbsp unsalted butter
2 tbsp cornstarch
2 tbsp cold water
1 tsp vanilla extract
¼ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and 1/2 tsp salt. 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 pieces remaining.
2
Drizzle in 3 tbsp 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 tightly, and refrigerate for at least 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!