Check out this gluten free pecan pie recipe to create the perfect dessert for all occasions. You'll find this flaky and sweet gf pecan pie to be irresistible!
½cup(60g)shelled pecan halvesfor decorating the top
Coarse saltfor sprinkling
Instructions
Prepare the pie crust according to the recipe instructions but without par-baking the crust. Arrange the crust as instructed in a 9-inch deep dish pie crust.
Place the shaped crust in the pan in the refrigerator to chill for at least 30 minutes, and up to 3 days (if covered).
When you’re nearly ready to bake the pie, preheat the oven to 325°F.
In a large bowl, place the brown sugar and granulated sugar, and whisk to combine. Break up any lumps in the brown sugar.
Add the milk, vanilla, and melted butter, and whisk vigorously until the mixture is very smooth.
Add the eggs, then the salt and rice flour, and whisk until just combined after each of the two additions.
Place the chopped pecans in the bottom of the raw, chilled pie crust. Pour the mixture over the pecans in the crust.
The pecan pieces will rise toward the top on their own.
Arrange the remaining pecan halves, flat side down, placing them gently on top in concentric circles. Start along the perimeter and work your way in.
Sprinkle the top of the filling lightly with coarsely salt.
Place the pie dish pan on a rimmed aluminum baking sheet and in the center of the preheated oven. Bake at 325°F for 20 minutes.
Lower the oven temperature to 300°F, and bake for another 45 minutes to 1 hour, or until set as you like.
For a fully set pie, bake it for about 1 hour, or until you can feel that it’s set just below the top pecans when you press the filling gently toward the center.
For a softer filling that’s still fully baked, bake until the filling still jiggles slowly when shaken gently from side to side, in a controlled way (about another 45 minutes).
The crust should not burn, as the pie is being baked at such a low oven temperature.
Let the pie cool to room temperature. For the cleanest slices, place the pie in the refrigerator and chill until firm, at least 3 hours. Slice and serve chilled.