Holiday & Seasonal
Gluten-Free Pecan Pie
A classic pecan pie with a gooey vanilla filling, baked in a gluten-free crust.
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Rest
- 2 hr
- Total
- 3 hr 20 min
- Makes
- 8 slices
Times are estimates.
Let’s Get Cooking
Ingredients
For 8 slices
You’ll Need
- 9-inch pie plate
- Rimmed baking sheet
- Mixing bowl and whisk
- Aluminum foil
- Wire rack
- Instant-read food thermometer
Method
Heat the Oven
Heat the oven to 350°F (175°C) with a rack in the lower third. Fit the crust into a 9-inch pie plate if it is not already in one, and set it on a rimmed baking sheet. If the crust package says to partly bake it before filling, do that now.
Mix the Filling
In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the corn syrup, sugar, melted butter, vanilla and salt until smooth. Whisk gently; you do not want a foamy filling.
Fill the Crust
Spread the pecan halves in the crust, then slowly pour the filling over them. The pecans will float to the top as it bakes.
Bake
Bake for 55 to 65 minutes. If the crust edges brown too fast, cover them with strips of foil. The pie is done when the edges are set and the center wobbles only slightly when the pan is nudged. Because the filling contains eggs, check that the center reaches at least 160°F with a food thermometer.
Cool and Set
Cool the pie on a wire rack for about 2 hours so the filling can set before slicing, then cover and refrigerate it.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Pecan pie filling is made without flour, so the crust is the only part that needs a gluten-free swap. A store-bought crust labeled gluten-free keeps this simple; check its package for any steps it needs before it is filled.
The pie needs about two hours to cool and set before slicing, so it is a good one to bake the day before. Bake it on a rimmed baking sheet to catch drips.
Choosing Gluten-Free Ingredients
Check the label on the pie crust. Corn syrup, sugar, eggs, butter and vanilla extract are normally gluten-free, but buy pecans in a package without a may-contain-wheat warning when you can. This recipe contains eggs, dairy and tree nuts. See the FDA guide to gluten-free labels.
More Holiday Recipes
Rounding out the table? Try our gluten-free pumpkin pie, apple crisp and Christmas cookies with royal icing.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Because the filling is made with eggs, keep the pie covered in the refrigerator once it has cooled, and use within 3 to 4 days. Serve it cold or let slices sit out for 20 minutes first.
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