Gluten-Free Pecan Pie
A deliciously rich and nutty pecan pie featuring a buttery, flaky gluten-free crust perfect for any holiday gathering. This decadent dessert combines the classic flavors of pecan pie without the gluten, making it an ideal treat for those with dietary restrictions.
Prep time: 30 minutesCook time: 1 hourServes: 8
Ingredients
1 1/2 cups gluten-free all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup ice water
3 large eggs
1 cup light corn syrup
3/4 cup packed brown sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine gluten-free flour, granulated sugar, and salt. Add cubed cold butter and use a pastry cutter or fingers to combine until the mixture resembles coarse crumbs.
3. Slowly add ice water, a tablespoon at a time, mixing gently until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
4. Roll out chilled dough on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trim excess, and flute edges. Line with parchment and fill with pie weights. Bake for 10 minutes, then remove weights and parchment.
5. In a separate bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth.
6. Arrange pecan halves in the partially baked crust. Pour filling over the pecans.
7. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Cool completely before serving.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheating
Reheat individual slices in the microwave on medium power for 20-30 seconds or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
