Ingredients
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Instructions
- For the Pie Crust:
- Press your "press and bake" or your rolled gluten free pie crust into a 9-inch pie pan. Poke with a fork. Place in the fridge for 15 minutes while the oven preheats to 325°F.
- Bake the pie crust for 13-15 minutes until it's just lightly partially cooked.
- Remove crust from the oven and allow to cool on a wire baking rack for at least 20 minutes before adding the filling.
Make the Filling:
- In a large mixing bowl, whisk together the eggs, sugar, maple syrup, salt and vanilla extract until well combined, about 30 seconds.
- Whisk in the butter just until combined.
- Mix in the chopped pecans.
- Pour the pie filling into the par-baked pie crust.
- Decorate the top of the pecan pie with halved pecans.
- Bake in the center rack of the oven for 30-35 minutes until the filling is puffed and no longer jiggly.
Test Kitchen Notes
- Pie crust: You can use any gluten free pie crust recipe, but I love making my Coconut Oil Pie Crust. It is a press-in crust, so you don't need to roll it out. It works like cookie dough!
- Maple syrup: Swap maple syrup for honey if you prefer, although I think maple syrup is excellent here.
- Chocolate variation: Make this a chocolate pecan pie by mixing ⅓ to ½ cup chocolate chips into the filling!
- Storage: This pie is best kept covered in the fridge for up to 5 days.