Gluten Free Pecan Pie

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Classic and rich pecan pie, made completely gluten free, right down to the crust. The perfect dessert for a Thanksgiving or Christmas dinner!

Prep: 15

Cook: 50

Total: 1 5

Recipe makes approximately 9 slices

Get Recipe Ingredients

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.