Gluten-Free Pecan Pie

Gluten-Free Pecan Pie

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From:, November 2016

Traditional pecan pie gets a healthy makeover with this gluten-free recipe. We've replaced some of the sugar in the pecan filling with dates to cut back on added sugar and poured it into a simple gluten-free butter pastry dough crust. Serve with a dollop of whipped cream to take this classic holiday dessert to the next level.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Crust
  • 1¼ cups gluten-free all-purpose flour blend
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small chunks
  • 2-3 tablespoons ice water
  • Filling
  • ½ cup pitted dates
  • ½ cup boiling water
  • 3 large eggs
  • ½ cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1½ cups pecan halves, chopped


  • Prep

  • Ready In

  1. To prepare crust: Combine flour blend and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together. Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap and wrap the dough in it. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.
  2. Meanwhile, combine dates and boiling water in a small heatproof bowl or jar; let stand for at least 1 hour (or cover and refrigerate for up to 2 days).
  3. To assemble pie: Preheat oven to 400°F.
  4. Unwrap the dough, keeping the plastic underneath. Lightly flour the dough and cover with another large piece of plastic wrap. Roll out the dough to a 12-inch round. Remove the top sheet and invert a 9-inch pie pan onto the dough. Slide your hand under the dough and quickly flip the dough into the pan. Remove the plastic. Trim and patch the dough so there is an even overhang all the way around. Fold the overhang under and crimp the edges with a fork. Patch any cracks with the extra dough. Line the crust with parchment paper and fill with pie weights.
  5. Bake the crust until lightly golden, 20 to 25 minutes. Carefully remove parchment and weights.
  6. Reduce oven temperature to 350°F.
  7. To prepare filling: Meanwhile, pulse the dates and soaking water in a blender or mini food processor until a smooth paste forms. Transfer to a large bowl and whisk in eggs, corn syrup, butter and vanilla. Fold in pecans. Pour the filling into the warm crust.
  8. Bake the pie until it's set around the edges and barely jiggles in the center when gently shaken, 35 to 40 minutes. Let cool at least 2 hours before serving.
  • To Make Ahead: Prepare dough (Step 1) and refrigerate for up to 2 days. Soak dates (Step 2) and refrigerate for up to 2 days.
  • Equipment: 9-inch pie pan (not deep-dish), parchment paper, pie weights

Nutrition information

  • Serving size: 1 slice
  • Per serving: 342 calories; 22 g fat(7 g sat); 4 g fiber; 36 g carbohydrates; 5 g protein; 13 mcg folate; 80 mg cholesterol; 23 g sugars; 14 g added sugars; 392 IU vitamin A; 0 mg vitamin C; 42 mg calcium; 1 mg iron; 92 mg sodium; 174 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 4 fat, 1 other carbohydrate, 1 starch, ½ fruit, ½ medium-fat protein

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