The Best Gluten-Free Pecan Pie
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!
Ingredients
- 1 cup white sugar
- 1 cup light corn syrup
- 6 eggs
- 2 tablespoons butter melted
- 2 teaspoons vanilla extract
- 2 cups pecan pieces
Instructions
- Preheat oven to 325.
- Mix all ingredients together and pour into a greased pie pan. Bake for 45 minutes.
Notes
Some people like to reserve whole pecans to put on top of the filling. I don't do that because, in my experience, those whole, unsugared pecans burn long before the rest of the pie is cooked through.
I don't really know how some home bakers add those without burning them, unless they cover the whole pie with foil, in which case the pecans won't toast properly. I just had a thought, and that is that maybe they cook the pie for a while covered and then take the foil off for just the last 10 minutes or so. It's possible.
But I really don't care that much, and I like the pie better with all the pecans all covered with the rich, sugary filling anyway.
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