Description
This gluten-free pecan pie features a tender, flaky crust made with a gluten-free flour blend and a luscious, silky-smooth filling enhanced by toasted pecans, maple syrup, and a hint of bourbon. Perfect for holiday celebrations or any time you crave a classic pecan pie without gluten. The pie is carefully baked to achieve a beautifully set center with a decorative pecan topping that adds crunch and flavor.
Ingredients
Scale
Crust:
- 1½ cups gluten-free flour blend
- ½ teaspoon xanthan gum (omit if your blend contains it)
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons cold butter, cut into ¼-inch pieces
- 1½ tablespoons sour cream
- 1½ teaspoons white vinegar
- 3 tablespoons ice water
Filling and Topping:
- 2 cups pecan halves, divided
- 6 tablespoons unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup pure maple syrup
- 1 tablespoon tapioca starch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- ¼ teaspoon ground cinnamon
- â…› teaspoon freshly grated nutmeg
Instructions
- Prepare the crust dough: Combine gluten-free flour blend, xanthan gum, salt, and sugar in a food processor. Add cold butter pieces and pulse about 10 times until butter pieces are pea-sized. Mix ice water, sour cream, and vinegar in a separate bowl, then add mixture to flour and pulse around 10 more times until dough begins to clump. If it doesn’t, transfer to a bowl and press dough together by hand.
- Chill and roll the dough: Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour up to 2 days. Let dough sit at room temperature for 15 minutes before rolling between two sheets of parchment paper to ¼-inch thickness. Transfer to a 9-inch pie plate, remove top parchment, and gently press dough in. Trim edges and flute as desired.
- Par-bake the crust: Prick crust bottom with a fork, loosely wrap with plastic, and freeze 15 minutes. Preheat oven to 400°F. Line crust with foil and fill with pie weights or dried beans. Bake 20 minutes, remove weights and foil, then bake 5-10 more minutes until crust is light golden. Reduce oven to 325°F; keep crust warm to prevent sogginess.
- Toast and chop pecans: Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant, watching closely to avoid burning. Let cool, then coarsely chop 1½ cups and reserve ½ cup halves for decorating.
- Create the filling base: In a heatproof bowl over simmering water (double boiler setup), melt butter. Remove from heat and whisk in brown sugar, granulated sugar, tapioca starch, salt, and cinnamon until combined. Add eggs one at a time, whisking fully after each addition.
- Cook the filling: Return bowl to simmering water and stir constantly until the mixture reaches 130°F, about 3-4 minutes, ensuring a silky, smooth texture.
- Add flavorings and pecans: Remove from heat, stir in maple syrup, vanilla extract, bourbon, and nutmeg. Fold in chopped pecans evenly.
- Fill and bake the pie: Pour warm filling into warm crust. Arrange reserved pecan halves on top flat-side down for decorative effect. Place pie on baking sheet and bake at 325°F for 20 minutes, then lower oven temperature to 300°F and bake 35-45 minutes more until center is set but still slightly jiggles.
- Cool and serve: Cool pie on a wire rack at room temperature for at least 4 hours before slicing. For clean slices, refrigerate for an additional 2 hours after cooling.
Notes
- Ensure all ingredients for the crust and filling are cold or at room temperature as specified to maximize texture quality.
- Watch pecans carefully when toasting to prevent burning; remove from oven as soon as fragrant.
- Using a double boiler setup to cook the filling prevents curdling and keeps it smooth.
- The par-baked crust step is essential to avoid a soggy bottom in this moist filling pie.
- For best slicing, patience to allow full cooling and refrigeration is recommended.
