Who can resist a slice of pecan pie, especially when it's gluten-free and still as delicious as the classic? This recipe offers a delightful balance of sweet, nutty, and buttery flavors without the gluten. Perfect for holidays, gatherings, or any time you crave a comforting dessert.
Gluten-free all-purpose flour serves as the base for our crust, ensuring it's suitable for those avoiding gluten. Cold unsalted butter is crucial for a flaky crust; keep it cold to create pockets of steam as it bakes. Granulated sugar adds just the right touch of sweetness to the crust. A pinch of salt enhances the flavors in the dough. Ice water helps bring the dough together without warming it up. For the filling, eggs provide structure and richness. Light corn syrup keeps the filling smooth and sweet. Brown sugar adds a deeper, molasses-like sweetness. Melted butter contributes to the filling's richness. A splash of vanilla extract brings a warm, aromatic depth. Finally, the star of the show, pecan halves, offer a deliciously nutty crunch.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a bit of contrast, serve it with a drizzle of dark chocolate sauce or a side of tart cranberry compote.
Start by preheating your oven to 350°F (175°C). This gives it time to reach the right temperature while you prepare the crust. In a large bowl, combine the gluten-free flour, granulated sugar, and salt. Add the cubed cold butter to the mixture. Use a pastry cutter or your fingers to blend until it resembles coarse crumbs. Be patient; this step is key for a flaky texture.
Next, gradually mix in the ice water, one tablespoon at a time. You want just enough to bring the dough together into a ball. Wrap the dough in plastic wrap and let it chill in the refrigerator for about 30 minutes. This rest period helps the gluten-free flour hydrate and makes the dough easier to handle.
Once chilled, roll out the dough on a floured surface to fit your 9-inch pie dish. Carefully transfer it to the dish, trimming any excess and fluting the edges for a decorative touch. Line the crust with parchment paper and fill it with pie weights to prevent bubbling. Bake for about 10 minutes, then remove the weights and parchment. This pre-baking step ensures a crisp crust.
While the crust is cooling slightly, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract in a separate bowl until smooth. Arrange the pecan halves evenly in the partially baked crust, then pour the filling over them, making sure they're well-covered.
Bake the pie for 50-60 minutes, or until the filling is set and the crust is perfectly golden. Let the pie cool completely before serving to allow the filling to fully set.
Share