Before my bariatric surgery, I loved pecan pie. It was my favorite pie ever, and I 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, 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.
Yes, you CAN have pecan pie even if you are gluten-free!
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Ingredients
- 1 cup white sugar
- 1 cup light corn syrup
- 6 eggs
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 cups pecan pieces
Ingredients
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Instructions
- Preheat oven to 325.
- Mix all ingredients together and pour into a greased pie pan.
- Bake for 45 minutes.
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© 2017 – 2018, Tara Ziegmont. All rights reserved.
My daughter has to be gluten free and lactose free as well. Would this work with a butter alternative? Such as ghee?
She’d love to have a traditional dessert during the holidays. We can get around her allergies in the other areas, but get stuck with dessert.
Thanks!
I’ve never tried it. Pecan pie can be finicky, so if you decide to give it a go, make sure to do a test run before the holiday. I would hate for you to try it for the first time and not have it set up!