Not Just Gluten-Free Pecan Pie
I had quite a few requests for a gluten-free pecan pie that was also egg free, so I figured if I was going to do a remake, I might as well go all the way. This pie is super delicious and also happens to be gluten free, egg free, corn syrup free and can easily be made dairy free. If you use my gluten-free vegan pie crust and sweetened condensed coconut milk, this pie is vegan.
What Is This Magic?
By using a combination of dates and maple syrup, we are able to achieve a sweet caramel flavor that compliments the toasted pecans while also thickening the pie.
Crust Options
I always use my foolproof gluten-free pie crust for this recipe. You can use a store-bought crust if you like, or if you are dairy free/vegan, you can use my ultimate vegan pie crust recipe.
Gluten-Free Pecan Pie
Ingredients
- 1 9-inch gluten-free pie crust
- 200 grams pecans, chopped
- 160 grams dates, plus 30g water (can sub 190 g date paste)
- 56 grams unsalted butter (or plant butter)
- 200 grams pure maple syrup
- 60 grams maple sugar (can sub light brown or coconut sugar)
- 330 grams sweetened condensed milk (or sweetened condensed coconut milk)
- 30 grams cornstarch
- 1 tablespoon vanilla
- 1 teaspoon kosher salt
- Pecan halves (for decoration)
Instructions
- Preheat the oven to 350 degrees.
- Par-bake your prepared pie crust for seven minutes with pie weights, and an additional five minutes with the pie weights removed. Remove from the oven, and set aside.
- Place the two cups of pecans on a baking sheet, and toast in the oven for 10 minutes or until lightly toasted and fragrant.
- In a food processor, combine the dates, water, butter, sugar and maple syrup; blend until smooth. Pour into a bowl.
- Add the condensed milk, cornstarch, vanilla and salt; stir until well combined.
- Mix the toasted pecans into the filling, and pour the mixture into the crust until filled to about ¼-inch from the top of the crust. (Optional: add ½-cup chocolate chips or chunks.)
- Bake in the oven for 25-30 minutes, or until filling appears mostly set when you gently jiggle it. Check after 15 minutes. If your crust is getting too dark, cover the edges with a pie shield or some foil.
- Cool on the counter for two to three hours.
- Allow to sit at room temperature for at least an hour before serving. If it’s too cold, then it will be firm, but serving it at room temperature makes for the perfect texture.
Nutrition
Serving: 1sliceCalories: 425kcalCarbohydrates: 54gProtein: 5gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 19mgSodium: 300mgPotassium: 333mgFiber: 3gSugar: 39gVitamin A: 219IUVitamin C: 1mgCalcium: 126mgIron: 1mg
Tried this recipe?Let us know how it was!
This is the first time I have strayed from my decades-old recipe with Karo syrup. This pecan pie is decadent and absolutely remarkable. I will never make the other recipe again!