Description
This gluten-free pecan pie features a flaky, tender crust made with a gluten-free flour blend and a rich, silky-smooth filling enhanced by pure maple syrup and bourbon. Toasted pecans add a delightful nutty flavor and crunch, making it a perfect dessert for special occasions or holidays.
Ingredients
Scale
Crust
- 1½ cups gluten-free flour blend
- ½ teaspoon xanthan gum (omit if your blend contains it)
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons cold butter, cut into ¼-inch pieces
- 1½ tablespoons sour cream
- 1½ teaspoons white vinegar
- 3 tablespoons ice water
Filling
- 2 cups pecan halves, divided
- 6 tablespoons unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup pure maple syrup
- 1 tablespoon tapioca starch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- ¼ teaspoon ground cinnamon
- â…› teaspoon freshly grated nutmeg
Instructions
- Prepare the dough: Mix the gluten-free flour blend with xanthan gum, salt, and sugar in a food processor. Add very cold butter pieces and pulse until pea-sized, about 10 pulses. Combine ice water, sour cream, and vinegar in a small bowl, then add to the flour mixture. Pulse about 10 more times until dough begins to come together. If not clumping, transfer to a bowl and press dough together with hands.
- Chill and roll out the dough: Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let sit at room temperature for 15 minutes before rolling. Roll between parchment sheets to ¼-inch thickness. Transfer to a 9-inch pie plate by flipping the dough onto the plate, then trim edges and flute as desired.
- Blind bake the crust: Prick the crust bottom with a fork, wrap loosely in plastic wrap, and freeze for 15 minutes. Preheat oven to 400°F. Line crust with foil, fill with pie weights or dried beans. Bake 20 minutes, remove foil and weights, bake another 5-10 minutes until light golden. Reduce oven to 325°F and keep crust warm.
- Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes until fragrant, watching closely to prevent burning. Cool completely. Chop 1½ cups coarsely and reserve ½ cup halves for decoration.
- Prepare filling base: In a heatproof bowl over simmering water (ensure no water contact), melt butter. Remove from heat and whisk in brown sugar, granulated sugar, tapioca starch, salt, and cinnamon until combined. Add eggs one at a time, whisking until fully incorporated.
- Cook filling: Return bowl to simmering water and cook, stirring constantly, until mixture reaches 130°F (about 3-4 minutes) to create a silky-smooth texture.
- Finish filling: Remove from heat and stir in maple syrup, vanilla, bourbon, and nutmeg. Fold in chopped pecans evenly.
- Assemble and bake: Pour warm filling into the warm crust. Arrange reserved pecan halves on top, flat side down. Place pie on a baking sheet and bake at 325°F for 20 minutes. Then reduce temperature to 300°F and bake 35-45 minutes more until center is set but slightly jiggly.
- Cool and serve: Cool pie on a wire rack for at least 4 hours at room temperature before slicing. For cleaner slices, refrigerate for 2 hours after cooling.
Notes
- Chilling the dough improves texture and ease of rolling.
- Keeping the crust warm before adding filling prevents sogginess.
- Cooking the filling gently over simmering water ensures a smooth, creamy consistency.
- Use parchment paper while rolling dough to prevent sticking and tearing.
- Allow ample cooling time for best slicing results.
- You can omit bourbon if desired; it adds depth but is optional.
- Monitor pecans closely while toasting to avoid burning.
