Delightfully classic and delectably rich, this easy 7-ingredient pecan pie is 100% gluten free, right down to the crust. Ready-to-bake gluten-free pie crust makes this pecan pie ridiculously quick and basically effortless, but we’ve included a homemade crust option if that’s more your style. Either way, this is the perfect gluten-free dessert for your holiday table!
🥧 What Makes This Recipe So Good
- Pecan pie is one of our favorite traditional holiday desserts here in the South. It’s fairly unique as far as pies go, with an ooey, gooey syrupy filling sweetened with brown sugar and loaded with crunchy pecans. This gluten-free pecan pie has everything you’d expect from a classic version, with no gluten whatsoever.
- This pecan pie is SO incredibly easy to make. Honestly, you can keep the ingredients on hand basically year-round. That way you’ve got a perfectly effortless dessert ready to whip up at Thanksgiving, Christmas, or anytime you’re craving something sweet and nutty.
- We use a store-bought gluten-free pie crust to keep this recipe as easy as possible, but you’re welcome to make a crust from scratch if you’d rather! I included a link to one of my favorite gluten-free pie crust recipes in the notes of the recipe card below.
👩🏼🍳 Chef’s Tips
- If your gluten-free pecan pie crust is browning too quickly, use a pie shield to cover the edges. Don’t have a pie shield? Aluminum foil will work! You just don’t want the crust to bake so fast that it ends up dry or even burnt by the time the filling is set.
- Those aluminum pie plates that come with the ready-to-bake 9-inch pie crust can be pretty flimsy. Before filling it, place the crust (in its pan) on a baking sheet. Add the filling and put everything, baking sheet included, in the oven. It’ll be so much easier to remove the pie that way. You also won’t have to worry about the pan folding in on itself and the whole pie collapsing. Trust me, it’s not anyone’s idea of a good time.
🍰 More Gluten-Free Desserts
- Gluten-Free Sugar Cookies (Drop Cookies or Cut-Out)
- Paleo Carrot Cake (Gluten Free)
- Gluten Free Mug Cake
- Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)
- Oatmeal Cranberry Cookies (Gluten Free)
- The Best EVER Gluten-Free Lemon Cake
- Paleo Lime Bars
- Fluffy Gluten Free Gingerbread
- 1 cup Karo dark corn syrup
- 3 large eggs at room temperature
- 1 packed cup brown sugar light or dark
- 2 tablespoons butter melted
- 1 ½ teaspoons pure vanilla extract
- 2 cups pecans whole or coarsely chopped
- 1 9-inch ready-to-bake gluten-free pie crust
- Large mixing bowl
- Silicone spatula
- pie crust shield optional
- Preheat oven to 375° Fahrenheit. Move oven rack to lowest position.
- Add 1 cup Karo dark corn syrup, 3 large eggs, 1 packed cup brown sugar, 2 tablespoons butter (melted), and 1 ½ teaspoons pure vanilla extract to mixing bowl. Stir ingredients together until fully incorporated.
- Add 2 cups pecans and stir to incorporate.
- Transfer pecan mixture to 1 9-inch ready-to-bake gluten-free pie crust, spreading filling out to reach all edges of pie crust.
- Place pecan pie on lowest rack in preheated oven. Bake pecan pie 45 minutes, then check doneness. Continue baking, checking doneness of pie often, until center of pie filling is set. Be careful not to burn top layer of pecans. Note: if pie crust browns too quickly, cover exposed edges of crust with pie shield.
- Once center of pie surface is set, carefully remove pecan pie from oven and set aside. Let pie cool completely, then slice pie and serve as desired.
- Pie Crust: Store-bought prepared pie crust keeps this recipe super quick and easy, but you are welcome to make your own gluten-free crust if you’d rather! Follow this keto & gluten-free pie crust recipe from our sister site, 40 Aprons.
- Make it Dairy Free: Use dairy-free butter and a gluten-free, dairy-free pie crust.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.