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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 1 15

Cook Time 50

Resting Time 3

Total Time 5 5

Servings people

Calories 452kcal

Author Rebecca Taig

Ingredients

Par-baked pie crust

recipe for a single 9-inch pie crust, par-baked

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

Follow instructions for parbaking.
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.
Par-bake. Preheat the oven to 425°F. Line the pie crust with non-stick aluminum foil and fill it with pie weights. Place the pie plate on a lined baking sheet, and bake for 15 minutes. Carefully lift and remove the aluminum foil with pie weights and place them in a nearby bowl to cool
Apply egg wash. In a small bowl whisk together 1 egg and a splash of milk. Brush the edges and center of the pie crust with the egg wash for a golden crisp color. Dock the pie. Return the crust to the oven to bake for an additional 8-12 minutes, or until the bottom of the crust is pale, dry, crisp, and flaky. If the crust puffs up out of the oven, feel free to gently push it down with the back of a knife.
Let the crust cool. Lower the oven temperature to 350°F. The crust will need to brown a bit further in the oven once the filling is added, but if there are any dark spots you can tent the edges with a few strips of foil folded in half lengthwise (which will protect the edges from getting too dark).

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.
Brown the butter. In a large frying pan, brown the butter on medium-high heat. Once browned, quickly add the maple syrup, bringing the mixture to a boil. Whisk for 2-3 minutes, then turn off the burner. This will help some of the water to evaporate from the maple syrup and will thicken the pie.
Add the honey. Remove the pan from the burner and quickly 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 par-baked pie crust. Arrange the toasted pecans at the bottom of the prepared pie crust.
Combine the eggs and brown butter mixture. In a large bowl, whisk together the eggs, coconut sugar, vanilla extract, and salt. Slowly pour the cooled browned butter mixture into the large bowl, and whisk to combine.
Add the filling to the pie crust. Pour the filling over the top of the pecans.
Bake. Place the pie on a lined baking sheet, and bake for 30-40 minutes or until the pie is just set. The filling should be set at the edges and only slightly jiggly at the center. Add a pie shield to prevent the crust from darkening further.
Remove from the oven and transfer to a wire rack to cool for at least 3 hours. Serve.

Notes

How do I know when the pecan pie is done baking?

Pecan pie should be set at the edges with a slightly puffed, jiggly center, with an internal temperature of 185 degrees.

Should I pre-bake my crust for pecan pie?

Yes! Prebaking the pie crust for pecan pie allows for an even flaky crust, with no soggy bottom. Adding a pie shield once you add the pecan pie filling, will protect the crust from over-browning.

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