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scooping a slice of gluten-free pecan pie out of the pie pan

Gluten-Free Pecan Pie (No Corn Syrup!)

4.91 from 20 votes
Emily Dixon, One Lovely Life
The Best Pecan Pie Recipe!!! This gorgeous pecan pie is made without corn syrup and tastes AMAZING. (Gluten free, dairy free, and paleo friendly!
Prep Time: 20 minutes
Cook Time: 30 minutes
Print Pin
Servings: 1 (9") pie (12-16 slices)
Calories: 167kcal

Ingredients

FOR THE PECAN PIE FILLING:

  • 1 cup pure maple syrup
  • 1/2 cup coconut sugar or maple sugar*
  • 2 Tablespoons butter ghee, coconut oil, or vegan butter
  • 3 large eggs whisked until very smooth
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups pecan halves or chopped pecans

Instructions

  • Preheat & Prep. To start, preheat the oven to 350 degrees F and put a rack in the center of the oven. Place your pie crust in a 9-inch pie pan and put the pie pan on a baking sheet.
  • Boil The Syrup. In a medium saucepan, bring the maple syrup to a boil over medium heat. (There should be bubbles all across the surface of the syrup.) Boil 5 minutes. Don't rush this step or your pie will not set properly.
  • Combine. Remove from heat and stir in coconut sugar, and butter/ghee/coconut oil. (This will help it cool down a bit. Make sure it's not boiling hot before adding your eggs, or they'll scramble.) Whisking constantly, slowly pour in the whisked eggs. Stir in vanilla and salt.
  • Fill The Crust & Top The Pie. Pour filling mixture into your prepared pie crust. Gently, add pecan halves in any design you like on the top, or gently spoon over chopped pecans.
  • Bake. Put the pie in the preheated oven and bake for 25-30 minutes or until the center is only slightly wobbly. Check the pie at the 20 minute mark to be sure your pecans aren't over-browning. If either the crust or your pecans are browning too quickly (which can happen if your oven runs hot), you can cover it with foil for the last few minutes.
  • Cool COMPLETELY before slicing. For best results, let the pie cool completely before slicing (the filling will continue to set as it cools). 
  • Serve & Store. Cut the cooled pie into slices and serve with vanilla ice cream or whipped cream, if desired. 

Notes

  • Pie Pan Notes. Different pan materials will impact the bake time. I highly recommend light-colored metal pie pans (like USA pan) for evenly browned baking. Glass and ceramic pie pans will take longer to bake. 
  • Make-Ahead Tips. Making this in advance? Store it in the refrigerator, then thaw to room temperature before serving. You can also bake it, cover it and freeze up to a month in advance. 
  • Can I Use Brown Sugar Instead? Yep! Just swap in the same amount (1/2 cup) of brown sugar in place of the coconut or maple sugar. Do know that it'll be a bit more sweet-tasting.

Video

Course: Dessert
Cuisine: American
Keyword: dairy free pecan pie recipe, gluten free pecan pie recipe, paleo pecan pie recipe, pecan pie recipe

Nutrition

Serving: 1Slice (1/16th pie - filling only) | Calories: 167kcal | Carbohydrates: 20.6g | Protein: 2.1g | Fat: 9g | Saturated Fat: 1.8g | Cholesterol: 38.7mg | Sodium: 56.7mg | Fiber: 0.9g | Sugar: 18.4g

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/pecan-pie/