This Gluten Free Pecan Pie is so much more than it’s name would suggest. It’s also free from any refined sugar and my arch nemesis – corn syrup. It’s really crazy to think that corn syrup is still a staple in many desserts and sweets in the US. I had never been introduced to it until I moved here and since being privy to it’s damaging effects on the body, I make sure we read labels on everything store bought.
This Gluten Free Pecan Pie is made with a mix of honey and coconut sugar. The blend of these 2 ingredients give this pie a true caramel vibe. If you’re not a fan of honey, you could try maple syrup or even brown rice syrup. I haven’t tested these ingredients yet so if you do, be sure to leave a comment below so the Peanut Head community can see.
This pie is:
- Gluten Free
- Refined Sugar Free
- Soy Free
- Perfect served with coconut yogurt
- Extremely easy to make
- The perfect addition to any Thanksgiving spread
I have to say, this really is my favorite time of the year. Being a New Zealand export, we never had Thanksgiving. So I feel like every year is time to play catch up with all the pumpkin and pies. Because back home, a pie was more often than not, filled with mince and cheese.
Need some more recipe ideas for the big day?
- Paleo Turkey Stuffing Meatballs
- Vegan GF Pumpkin Pie
- Grain Free Pumpkin Pie Bake
- Best Ever Pumpkin Cake
Gluten Free Pecan Pie
Course: DessertCuisine: AmericanDifficulty: Medium10
servings40
minutes50
minutes2h 30
minutesThanksgiving never tasted so good with this Gluten Free Pecan Pie made without refined sugar or corn syrup, & instead replaced with honey & coconut sugar.
Ingredients
- Pastry
180 g gluten free flour
7 tbsp butter, cold
5 tbsp cold water
2 tsp white vinegar
1 egg
1 tbsp coconut sugar
1/4 tsp salt
- Pie
1 1/4 cup coconut sugar
3/4 cup honey
4 eggs
9 tbsp butter
2 cups pecan pieces
2 tsp vanilla
Zest fron 1 orange
Directions
- Pastry
- In a medium bowl mix together your flour, sugar, salt. Add in the cold butter, using your hands work the butter into the dry ingredients until you have a crumbly mixture and broken down most of the butter.
- Add in your egg and vinegar. Mix together and start to form a dough. Adding 1-2 tbsp at a time add in your cold water until you have a smooth and workable dough. If it’s too dry, add more water. If it’s too wet, add more flour.
- Cover and place in the fridge for 30-45mins.
- Remove dough. Work it with your hands a little more and make a rough round shape with the dough. Place it in-between two large pieces of parchment paper. Using a rolling pin, rill it out into a large circle. Big enough to cover the entire 9″ pie dish with some overhang.
- Remove the top layer of parchment and carefully but quickly invert into the pie dish. Carefully remove the other piece of parchment and using your hands, press the dough into the shape of the pie dish.
- Decorate the edges how you like – Youtube is a great source for some inspo. Or, keep it simple and cut the edges so they’re smooth.
- Pie
- Preheat oven to 350F.
- In a medium saucepan, melt down your butter, coconut sugar and honey. Stirring well until you have a glossy thick consistency. Remove from the heat, stir in the vanilla and orange zest.
- In a medium bowl whisk your eggs until light and fluffy. Pour in the melted sugar mixture. Stir until combined well.
- Evenly place pecans in the pie. Pour the filling on top, ensuring everything is mixed and evenly disbursed.
- Bake for 50 minutes. Once baked, remove from oven and allow to cool for 20-30 minuets before transferring to the fridge to cool completely. At least 1 hour.
- Cut pie and serve with coconut yogurt.
Notes
- Best kept covered in the fridge for up to 1 week.
- If pastry starts to burn. Cover the pie with foil or a pie cover for the remainder of the bake.
- If you’re not a honey fan, replace with brown rice syrup for a more neutral flavor.
