Gluten-Free Pecan Pie
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Crust:
  • 2 cups gluten-free flour mix
  • ½ cup confectioner sugar
  • 125 grams unsalted butter (1/2 cup)
  • 1 egg
  • 1 scant teaspoon large grain sea salt (or ½ teaspoon regular)
  • Filling:
  • 3-4 cups pecans
  • 3 eggs
  • 1 cup dark corn syrup
  • 1 cup sugar (all white, or half white, half brown)
  • 5 tablespoons softened unsalted butter (70 grams)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 350°F (180°C)
  2. Roast 2 cups pecans for 6-8 minutes until fragrant. Set a timer so you don't burn them because it goes quickly. Set aside the remaining pecans.
  3. Put all crust ingredients in the cuisinart and mix.
  4. Put parchment paper on the pastry board, then flour it, and place the dough on top.
  5. Put more flour on top of that and another piece of parchment paper to roll out.
  6. Remove the top parchment paper and slide the crust into the pan, keeping the bottom paper.
  7. Remove the extra crust and cut the extra parchment paper so it's neat. Crimp the edges.
  8. Put the crust in the oven for 8-10 minutes so it's hot but not brown.
  9. Chop the roasted pecans (2 cups).
  10. Mix all the remaining filling ingredients together, adding the pecans at the last minute.
  11. Pour into warm pie crust.
  12. Take the remaining unroasted pecan halves and place them in a concentric circle on the pie filling.
  13. Bake for 45 minutes until the middle is quivery, but the pie is mostly set. Put it back in the oven (lower temperature and cover with aluminium foil) for 10 minutes at a time if the pie is too runny.
  14. Let cool for an hour and a half and serve.
Recipe by A Lady In France at https://aladyinfrance.com/gluten-free-pecan-pie/