This gluten-free pecan pie features a buttery, flaky crust filled with a sweet, gooey pecan filling. It’s the perfect dessert for the holidays or whenever you want to indulge in this classic, comforting pie.
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If you’re looking for a foolproof, delicious dessert that everyone will rave about—even those who aren’t gluten-free—this is it! It’s the kind of pie that becomes a family favorite year after year. I know how tricky gluten-free baking can be, but this crust comes out perfectly buttery and flaky every time, with just the right amount of richness from the almond flour.
What You’ll Love About This Gluten-Free Pecan Pie
- Make-Ahead Recipe: The pie can be made in advance, giving you more time to focus on other things.
- No Compromise on Flavor: Gluten-free does not mean flavor-free! Everyone loves the taste of this pie, whether they need a gluten-free option or not.
- Easy Directions: Homemade pies can be intimidating to make. That’s why I worked to create clear, simple, easy-to-follow instructions so you can successfully bake this pie every time.
Ingredients and Estimated Cost:
- 1 ½ cups gluten-free all-purpose flour blend – $1.64
- ¼ cup almond flour – $0.74
- 2 Tablespoons sugar – $0.06
- ¼ teaspoon salt – $0.01
- ½ cup unsalted butter – $1.12
- 1 large egg – $0.22
- 4 Tablespoons water – $0.00
- 1 teaspoon apple cider vinegar – $0.02
- 1 cup light corn syrup – $1.45
- 1 cup brown sugar – $0.58
- ¼ cup unsalted butter – $0.28
- 3 large eggs – $0.66
- 1 Tablespoon vanilla extract – $1.50
- ½ teaspoon salt – $0.01
- 2 cups pecan halves – $6.99
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Gluten-Free Pecan Pie
***For complete recipe instructions, see the recipe card below.
Make the Crust:
- Mix gluten-free flour, almond flour, sugar, and salt.
- Cut in cold butter until crumbly.
- Add in egg, ice water, and vinegar. Stir until dough forms.
- Wrap and chill the pie crust dough for 30 minutes.
- Roll out the dough and press it into a 9-inch pie dish.
- Add parchment paper and pie weights. Pre-bake the pie shell at 350°F for 15 minutes.
Make the Filling:
- Whisk corn syrup, brown sugar, butter, eggs, vanilla, and salt.
- Stir in pecans.
Assemble & Bake:
- Pour filling into the crust. Bake at 350°F for 50-60 minutes.
- Cool completely before serving.
Storage Tips
SERVE: Serve with freshly whipped cream or vanilla ice cream.
STORE: Cover the pie with foil or place in a pie keep and store it in the refrigerator for 3-4 days.
FREEZE: Once cooled, wrap the pie in two layers of plastic wrap and foil. Freeze for 3 months.
THAW: Thaw overnight in the refrigerator.
REHEAT: Reheat in a 300°F oven for 15 minutes or until warmed.
Recipe FAQs
Can I use a store-bought gluten-free pie crust?
If you are short on time to make this homemade pie crust, you can substitute a pre-made gluten-free pie crust.
What gluten-free flour blend should I use?
You can use any brand. Just ensure it has xanthan gum, which helps with the crust’s structure.
How do I know when the pie is done?
You will know the pie is done when the filling is set but has a slight jiggle. The pie filling will continue to firm up as it cools after baking.
More Gluten-Free Recipes
Gluten-Free Pecan Pie
Recipe Cost 15.28 Serving Cost 1.91
Recipe Cost $ 15.28 Serving Cost $ 1.91Ingredients
For the Gluten-Free Pie Crust:
- 1 ½ cups gluten-free all-purpose flour blend with xanthan gum
- ¼ cup almond flour
- 2 Tablespoons sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- 1 large egg
- 3-4 Tablespoons ice water
- 1 teaspoon apple cider vinegar
For the Pecan Pie Filling:
- 1 cup light corn syrup
- 1 cup packed brown sugar
- ¼ cup unsalted butter melted
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 cups pecan halves
Instructions
Make the Gluten-Free Pie Crust:
- In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, and salt until well combined.
- Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Whisk together the egg, ice water, and apple cider vinegar in a small bowl. Pour this mixture into the flour mixture and stir until the dough starts to come together. If the dough is too dry, add more ice water, one tablespoon at a time, until it becomes cohesive.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges as desired.
- Preheat your oven to 350°F (175°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes, then set the crust aside to cool slightly.
Prepare the Pecan Pie Filling:
- In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.
- Add Pecans: Stir in the pecan halves, ensuring they are evenly coated with the filling mixture.
Assemble and Bake the Pie:
- Pour the pecan filling into the pre-baked crust, spreading the pecans out evenly.
- Bake the pie at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too much, cover the edges with foil or a pie shield.
- Let the pie cool completely, about 3-4 hours, on a wire rack before serving. This will allow the filling to be fully set and make slicing easier.
- For an extra treat, serve with whipped cream or vanilla ice cream.
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