Gluten-free pecan pie has no crust, so there’s no messing with wheat flour substitutes. All you have to do is create a firm filling, top with pecans, and bake!
I love pecan pie. It has long been my favorite pie ever, and I have made a lot of them. And ate them. No holiday went by without a decadent pecan pie.
When I went gluten-free, I thought I wouldn’t be able to eat another pecan pie, because the filling is sort of jiggly and won’t hold up without a crust. And I certainly didn’t want to mess around with alternate flours and baking mixes and have a crust that sort of tasted like a pie crust but not really.
But then I had a thought. I never loved the crust of the pie anyway, so why not adjust the recipe a bit and make the pie without the crust?
I did it, and the pie was a crazy success. As you can see in the photo above, the pie was sturdy enough to hold its shape even without the crust. It came out of the pan easily, held together just fine, and tasted amazing.
So, yes, you CAN have pecan pie even if you are gluten-free!
This recipe is so simple and easy that it almost feels like cheating to share it with you. All you have to do is measure out the ingredients in the right proportions, mix it all together, pour it into a pie pan, and bake.
I have only used the shallow Pyrex pie plate pictured below, so I don’t know whether you could make this crustless pie in metal or stoneware pie plate. I also don’t know if it will work in a deep dish pie plate. I suspect that the shallow pan is part of why this gets as firm as it does.
How to make a crustless gluten-free pecan pie
- Preheat oven to 325º.
- Mix all ingredients together and pour into a greased pie pan. Bake for 45 minutes.
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