The two words that come to my head when I think of Thanksgiving are "Pecan Pie!"
So, that's what I'm making today-- Gluten-Free Pecan Pie!
This Gluten-Free Pecan Pie is one of those classics that is much-loved and eaten around this time of year. It is simple to make, and tastes wonderful!
There are three steps to make this pie:
- Make the pie crust
- Whisk together the filling
- Assemble and bake the pie!
It’s that easy!
In this gluten-free pecan pie recipe that I’m sharing today, I made a few slight changes to make it healthier than most. The main and most obvious change is that I swapped maple syrup and sugar for the corn syrup. I have been doing this ingredient-swap for years, and it works perfectly! I promise you, corn syrup is NOT essential to make a sweet-indulgent pecan pie. The maple syrup and unrefined sugar are the perfect substitution combination for corn syrup!
The second change I made to this pie, is that I used my go-to healthy gluten-free pie crust recipe. I developed this recipe a few months ago, and have been using it to make pies and bars ever since. It is flaky, buttery, and does not taste healthy (even though it totally is)!
The combo of this deliciously-healthy pie crust, mixed with the naturally sweetened pecan pie filling makes the most wonderful Thanksgiving dessert!
The pie can be prepared up to 2-3 days in advance, stored in the fridge, and then heated in the oven for a couple of minutes before serving.
Speaking of this delicious healthy and gluten-free pecan pie, I just spoke to my mom on the phone and she told me that the pie is almost finished at home, in Florida. I'm so glad that she froze the last two pieces for me!
Like I mentioned last week, I am currently in New York. This Monday and Tuesday I attended the Jewish Food Media Conference, Kosher Feast, and Kosher Fest. I cannot tell you enough what an amazing experience each these events were for me. I met so many awesome, accomplished, and inspiring people and introduced myself to brands that I love. The JFMC was my first food blogger conference ever, and I am so thankful that I was able to make the trip to NY from Florida to attend. I will be writing a whole blog post about the conference soon with more details, so stay tuned!
For now, I am staying at my grandparent’s house in Brooklyn, and I love being surrounded by family that I don’t get to see very often. I hope you all give the pecan pie recipe a try and I am very excited to eat my piece of it once I return home!
Watch the Youtube video here (available Nov 16 @ 1pm): https://youtu.be/wvfjAFZVvJA
Gluten-Free Pecan Pie
For The Pie Crust:
- ½ cup gluten-free oat flour grind ½ cup rolled oats in blender to make oat flour
- ½ cup tapioca starch
- 1 cup almond flour
- 4 tablespoons firm coconut oil unrefined and cold pressed is recommended
- pinch of salt about ⅛ teaspoon
- 1 tablespoon Maple Syrup
- 2 –4 tablespoons ice cold water
For the Pecan Filling:
- 3 large eggs
- ½ cup white sugar I recommend unrefined sugar if possible
- ½ cup Maple Syrup
- ⅓ cup vegan butter melted (only use baking sticks)
- ¼ teaspoon salt
- 1 teaspoon Pure Vanilla Extract
- 1 cup chopped pecans
- 1 cup whole pecan halves for topping
Make the Crust:
- Combine oat flour, tapioca starch, and almond flour in a food processor. Pulse for one minute until all ingredients are combined.
- Add the coconut oil, salt, and maple syrup. Blend on high speed, slowly adding in tablespoonfuls of cold water until the mixture forms a ball of dough.
- Grease a pie dish with cooking spray and line with a Gefen Parchment Paper circle.
- Spread the dough evenly on the bottom and sides of the pan. If the dough is sticky, dip your hands in cold water and then press the dough into the pan.
- Place the dish in the fridge for 15 minutes to set the dough. Meanwhile, preheat the oven to 325°F.
- Then, bake the pie crust for 15 to 20 minutes or until it is lightly golden brown. Allow the crust to cool for 15 minutes before adding the filling.
Make the Filling:
- In a large bowl, whisk together the eggs, sugar, and maple syrup.
- Then add the melted butter, salt, and vanilla. Whisk for 30 seconds.
- Next, whisk in the pecans.
- Pour the pecan filling into crust and then decorate the top of the pie with whole pecan halves.
- Bake at 350°F for 40 minutes. Cool completely before storing.
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