A gluten free pecan pie recipe is one of the sweetest ways to show up for a holiday table, a neighbor drop-off, or a hostess gift that actually gets remembered.
Today, we'll share the exact ingredient lineup, gluten-free crust tips, foolproof baking steps, and a few variations (hello, chocolate!) so your pie slices neatly and tastes like pure Southern comfort.
What this article covers:
- Ingredients For Gluten-Free Pecan Pie
- Gluten-Free Crust Tips And Ingredient Swaps
- How To Make Gluten-Free Pecan Pie
Ingredients For Gluten-Free Pecan Pie
Here's everything you need for 1 (9-inch) pie.
- 1 (9-inch) gluten-free pie crust (unbaked), store-bought or homemade (choose one that bakes crisp, not gummy).
- 2 cups pecan halves (these give you that “classic bakery” look on top).
- 1/2 cup chopped pecans (optional, but it makes every slice extra nutty).
- 3 large eggs, room temperature if possible (this is what helps the filling set).
- 1 cup light corn syrup (traditional, glossy, reliable set), or swap 1 cup maple syrup or 1 cup brown rice syrup if you want to skip corn syrup.
- 3/4 cup packed light brown sugar (adds that deep, molasses-kissed flavor). For something less sugary, we have a sugar free pecan pie recipe.
- 4 tablespoons unsalted butter, melted, or dairy-free butter (butter makes the filling taste rich, not just sweet).
- 2 teaspoons vanilla extract (warm bakery flavor).
- 1/2 teaspoon fine salt (keeps the sweetness balanced and makes the pecans pop).
Optional add-ins (for variations later):
- 3/4 cup chopped dark chocolate (for chocolate pecan pie)
- 1 to 2 tablespoons bourbon (for a warm, grown-up finish)
If we're baking for a crowd, gifting slices, or stocking the pantry for the holiday season, it's hard to beat orchard-fresh Texas pecans or a value-friendly bag of bulk pecans.
Fresh nuts are the difference between “sweet pie” and “pecan pie that folks remember.”
Gluten-Free Crust Tips And Ingredient Swaps
Gluten-free crusts can be tender and crisp, but they do best when we treat them a little differently than wheat-based dough. A couple of smart moves up front prevent soggy bottoms, cracks, and that crumbly sand texture nobody's craving.
Best Gluten-Free Crust Options
Look for a crust that bakes up sturdy enough to hold a custardy filling. If the label mentions “press-in” crust, that's often a great choice for gluten-free baking; it avoids rolling and tends to crack less.
If you're rolling a dough, chill it well and patch any tears with gentle finger presses.
Here's what helps:
- A crust with a blend of flours (not just one)
- Enough fat for tenderness
- A little sugar to encourage browning
- A firm chill before baking
When To Par-Bake A Gluten-Free Crust
Par-baking is your best friend if your gluten-free crust tends to stay pale or soft on the bottom. If your crust is labeled “pre-baked needed,” follow that direction.
Otherwise, a quick par-bake adds an extra layer of insurance.
Quick par-bake guide:
- Preheat oven to 350°F.
- Line the crust with parchment, fill with pie weights or dry beans.
- Bake 10 minutes, then remove weights and bake 5 more minutes.
Let it cool slightly before adding the filling.
How To Make Gluten-Free Pecan Pie
This is the part where the house starts smelling like brown sugar and toasted nuts. We're aiming for a filling that bakes up glossy and set, with pecans that stay crisp on top.
Step-By-Step Instructions
- Prep the gluten-free crust: Set your crust in a 9-inch pie dish. Chill it in the fridge for 15 to 20 minutes while the oven heats. Par-bake if needed (see tips above).
- Toast the pecans (optional but recommended): Spread pecans on a baking sheet and toast at 350°F for 6 to 8 minutes until fragrant. Cool slightly. Toasting deepens flavor and keeps the nuts tasting “pecan-forward,” even against a sweet filling.
For bold, true Texas flavor, starting with Texas pecans makes a difference you can taste, especially in a simple recipe like this.
- Mix the filling until smooth:In a large bowl, whisk eggs until blended. Add corn syrup (or maple/brown rice syrup), brown sugar, melted butter, vanilla, and salt. Whisk until the mixture looks glossy and uniform, with no streaks of egg.
- Add pecans and pour into crust: Stir in the chopped pecans if using, then pour the filling into the crust. Arrange pecan halves on top in a pretty pattern, or just scatter them generously.
- Bake until edges set and center slightly wobbly: Bake at 350°F for 45 to 55 minutes. If the crust edges brown too quickly, tent with foil.
- Cool completely before slicing: This is the big secret. Pecan pie continues to set as it cools. Give it at least 3 hours at room temperature; longer is even better.
Conclusion
A gluten-free pecan pie recipe doesn't mean settling for a second-best holiday dessert; it means choosing ingredients that still deliver that classic Southern richness, plus a crust that works for your table.
With the right crust, a steady bake, and a full cooling window, you'll get glossy wedges, crisp pecans, and a filling that tastes like tradition.
At Millican Pecan, we've been growing and crafting pecans in San Saba, Texas, since 1888, right in the heart of the “Pecan Capital of the World.”
That's why our pecans taste sweet and fresh, the kind of flavor that makes a simple pie feel like a centerpiece.
When you're ready to bake or stock the pantry for the season, explore our fresh pecans and other orchard favorites, and let that Texas heritage shine through in every slice!
Curious to learn more about pecans? Check out these articles:
