Gluten-Free Pecan Pie - No Corn Syrup
This is the BEST Gluten-Free Pecan Pie ever! Flakey buttery crust with a rich brown butter honey maple filling, and no corn syrup!
Servings 8 people
Calories 452kcal
Ingredients
Par-baked pie crust
Pecan Pie Filling
- 8 tablespoons unsalted butter, browned
- ½ cup maple syrup, (120 grams)
- 6 tablespoons honey, (126 grams)
- ¾ cup coconut sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- 1½ cup pecan halves, (180 grams)
Instructions
Gluten-Free Crust Recipe
- Make the crust. Roll a disk of pie dough into a 12-inch circle, line a 9-inch pie dish, crimp the edges, and freeze the crust for 30 minutes.
Pecan Pie Filling
- Toast the pecans. On a fully lined baking sheet, spread out the pecan halves evenly, and toast at 350°F for 5-7 minutes, or until fragrant. Remove the pecans from the oven and set them aside to cool. Set the oven to 400°F.
- Brown the butter. Melt butter in a light-colored frying pan over medium heat, stirring constantly, until the bubbling subsides and golden-brown flecks appear at the bottom.
- Add the maple syrup. As soon as the brown butter develops a rich nutty aroma, add the maple syrup and bring the mixture to a boil. Whisk for 2-3 minutes, then turn off the burner and remove the pan from the heat. The heat will help some of the water to evaporate from the maple syrup and thicken the pie filling.
- Add the honey. Off the heat, whisk in the honey. Set the pan aside to cool for 10 minutes. (It's important to allow the mixture to cool to prevent the eggs from scrambling when combined).
- Add the pecans to the unbaked frozen pie crust. Arrange the toasted pecans at the bottom of the pie crust.
- Combine the eggs and brown butter mixture. In a large bowl, whisk the eggs, coconut sugar, vanilla extract, and salt until they are evenly combined. Then, slowly pour the cooled browned butter mixture into the bowl while continuously whisking to ensure the mixture emulsifies smoothly.
- Add the filling to the pie crust. Pour the filling over the top of the pecans.
- Bake the pie. Place the pie on a lined baking sheet on the bottom third rack of the oven. Bake for 15 minutes at 400°F. Then lower the oven to 350°F and continue baking for 30-40 minutes, or until the pie is just set. Add a pie shield or a piece of aluminum foil to tent the pie at any point if the crust and pecans are browning too quickly. The pie is done once the middle of the filling reaches 190°F in temperature with a slight jiggle, and the edges will be puffed.
- Cool the pie. Remove the pie from the oven and transfer to a wire rack to cool for at least 3 hours.
Nutrition
Serving: 1slice | Calories: 452kcal | Carbohydrates: 59g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 193mg | Potassium: 170mg | Fiber: 4g | Sugar: 42g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg