Description
This gluten-free pecan pie features a flaky rice and tapioca flour crust paired with a maple-sweetened filling full of toasted pecans. A hint of bourbon and warm spices adds depth without making it overly complex.
Ingredients
Scale
- 1½ cups gluten-free flour blend
- ½ teaspoon xanthan gum (omit if your blend contains it)
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons cold butter, cut into ¼-inch pieces
- 1½ tablespoons sour cream
- 1½ teaspoons white vinegar
- 3 tablespoons ice water
- 2 cups pecan halves, divided
- 6 tablespoons unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup pure maple syrup
- 1 tablespoon tapioca starch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
Instructions
- Mix your gluten-free flour blend with xanthan gum, salt, and sugar in a food processor. Add very cold butter pieces and pulse until they are the size of peas, about 10 pulses. Combine ice water, sour cream, and vinegar in a small bowl, then add this mixture into the flour. Pulse until the dough starts to come together, around 10 more pulses. If the mixture doesn’t clump, transfer it to a bowl and press together using your hands.
- Form the dough into a disc, wrap it with plastic wrap, and refrigerate for at least one hour or up to two days. When ready to roll, allow it to sit at room temperature for 15 minutes. Roll the dough between two sheets of parchment paper to about ¼-inch thickness. This prevents sticking and helps keep the dough intact.
Transfer the rolled dough to a 9-inch pie plate by removing the top parchment, flipping the dough, and gently pressing it into place. Trim the excess dough and flute the edges as desired.
- Prick the bottom of your crust with a fork, then wrap loosely in plastic wrap and freeze for 15 minutes. Preheat your oven to 400°F. Line the crust with foil and fill with pie weights or dried beans. Bake for 20 minutes, remove the weights and foil, then bake for an additional 5-10 minutes until the crust is light golden. Reduce the oven temperature to 325°F. Keeping the crust warm when adding the filling prevents a soggy bottom.
- While the crust cools, spread the pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let cool completely before chopping 1½ cups coarsely, reserving ½ cup halves for decoration. Keep a close eye to prevent burning.
- In a heatproof bowl set over a pot of simmering water (ensuring water does not touch the bowl), melt the butter. Remove from heat and whisk in brown sugar, granulated sugar, tapioca starch, salt, and cinnamon until well combined. Add the eggs one at a time, whisking until fully incorporated.
- Return the bowl to the simmering water and cook, stirring constantly, until the mixture reaches 130°F—this takes about 3-4 minutes. This careful cooking process creates a silky-smooth filling crucial for a successful gluten-free pecan pie.
- Remove from heat and stir in maple syrup, vanilla, bourbon, and nutmeg. Fold in the chopped pecans to evenly distribute them throughout the filling.
- Pour the warm filling into the warm par-baked crust. Arrange the reserved pecan halves on top in a decorative pattern, flat-side down. This helps them float better on top during baking. Place the pie on a baking sheet and bake at 325°F for 20 minutes. Then reduce the temperature to 300°F and continue baking for an additional 35-45 minutes or until the center is set but still jiggles slightly.
- Let the pie cool on a wire rack for at least 4 hours at room temperature before slicing. For the cleanest cuts, refrigerate for 2 hours after cooling.
Notes
- Gluten-Free Flour Blend: Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work best in this recipe. Other brands may yield varying results.
- Xanthan Gum: Skip this if your gluten-free flour blend already contains it. It aids in binding the crust together.
- Cold Butter: It’s important to keep the butter cold and cut into small pieces for the crust to create flaky layers.
- Sour Cream: This adds moisture to the crust without making it soggy. For a dairy-free version, use dairy-free sour cream.
- Pecan Halves: Toast them first for enhanced flavor in your pie. Save some whole pieces to decorate the top.
- Maple Syrup: Replacing corn syrup with maple syrup creates a more complex flavor profile.
- Tapioca Starch: This is essential for achieving a filling that sets properly without becoming rubbery or splitting.
- Bourbon: While it adds delicious caramel notes, you can substitute with bourbon extract or increase vanilla for an alcohol-free option.
- Storage: Store at room temperature for up to 2 days or refrigerate for up to 5 days. You can freeze the pie for up to 3 months and thaw it overnight in the refrigerator. Before serving, let it come to room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg