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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


INGREDIENTS-

Pie Crust-

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

Filling

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



INSTRUCTIONS-


Pie Crust-

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.


Filling-

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.


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