Gluten-Free Pecan Pie
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.75 cups
Pecan Halve (coarsely chopped)1 tsp
Baking Powder1.5 tsps
Salt (5 grams)1 cup
Maple Syrup2 tsps
Pure Vanilla Extract2 large
Egg (at room temperature)3 cups
White Rice Flour (435 grams)1.5 cups
Tapioca Flour (187 grams)1 tbsp
Xanthan Gum (8 grams)Directions:
1
In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt
2
Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds
3
Drizzle in the ice water and pulse to combine
4
Wrap the dough in plastic wrap and flatten into a disk
5
Freeze until firm, about 15 minutes
6
On a lightly floured work surface, roll out the dough into a 12-inch round
7
Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang
8
Using your fingers, roll the dough edge under and crimp
9
Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes
10
Preheat the oven to 400 degrees F
11
Line the shell with foil and pie weights or dried beans and bake for 15 minutes
12
Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes
13
Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth
14
Cool the mixture slightly, about 5 minutes
15
In a medium bowl, whisk the eggs
16
Whisking constantly, add the sugar mixture into the beaten eggs
17
Stir in the remaining 2 1/2 cups pecans
18
Pour the filling into the crust and bake until set, about 25 minutes
19
Cool the pie completely before slicing
20
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt