Lisa's Amazing Gluten Free/Corn Syrup Free Pecan Pie
I remember my first pecan pie. My grandmother on my dad's side made this when we visited South Carolina when I was 10 years old and I'll never forget it. Unfortunately, I never got the recipe, but I managed to create a recipe that didn't include corn syrup and gluten, and you would never know it! It turned out amazingly well! It's so brings back amazing memories for me. I hope this hits a nostalgic note for you as it did for me. Enjoy!
Preheat oven to 400 degrees
Makes 1 pie
1 1/2 cups Bob's Red Mill gluten free all-purpose flour
1/2 tsp pink salt
1/2 cup cold organic butter, cut into small pieces (keep very cold until ready to use)
4-6 Tbsp organic cold whole milk
½ teaspoon pink salt
¼ cup organic cane sugar
2/3 cup organic dark brown sugar
¾ cup organic real maple syrup
1 teaspoon vanilla extract
1 teaspoon whiskey
4 large eggs
4 tablespoons organic butter
1 tablespoon GF flour (for mixing with the melted butter)
2 tablespoons GF flour, for sprinkling on the raw dough before adding the filling
10 oz. pecans
Topping- Serve with maple whipped cream, optional or vanilla ice cream
In a stand mixer place the flour and salt together. Using the paddle attachment, add the pieces of butter and mix on low to medium speed until just crumbly. Add 4 tablespoons milk and mix for a second or two. Add more milk if needed to have nice ball of dough. Place in the refrigerator to chill for about 30 minutes. On a floured board, roll out your pie crust to a 10 -inch diameter. Place over your pie dish and trim the edges and crimp the edges if you like. If you don’t want to make a crust, you can buy fresh or frozen as well.
In a large bowl, mix the salt sugars together with a whisk. Make sure there are no clumps. Add the maple syrup and whisk well, add it to the sugars, stir. Add egg replacer mixed with water and vanilla extract. In a small saucepan, melt the butter over medium to low heat. Stir in the 1 tablespoon flour and cook for about 30-40 seconds whisking vigorously. Add to the egg mixture, stirring well with the whisk.
Take the pie dough out of the refrigerator and sprinkle it with the 2 tablespoons flour and spread evenly. My mom taught me this great trick as a kid as it didn’t make the dough soggy while baking. Spread the pecans evenly on top of the flour, pouring the mixture over the pecans. Bake for 10-12 minutes on 400 degrees and turn down the oven to 350 degrees and bake another 50-55 minutes, or until the center hardly moves. Cool for at least 4 hours before eating. Serve with whipped cream flavored with maple syrup and tad sugar. Add a teaspoon of whiskey at the very end of whipping if you want a stronger flavor or serve with vanilla ice cream.
*NOTE- if you want it vegan, just replace the butter in the recipe and use your favorite egg replacer. If using Bob's Red Mill Egg Replacer, use 3 eggs following the instructions on the bag. Use coconut whipped cream or a plant-based ice cream.