Grandma’s Gluten Free Pecan Pie Recipe
When someone says pecan pie, I’m transported to my Grandma’s kitchen. One of my fondest memories is watching her press the pie crust between her knuckles to make the beautiful decorative shell of the pie. She would then gently pour the pecan mixture into this painstakingly beautiful, yet gluten-full crust.
Now, in my adult life, pecan pie is still a key part of holiday meals. I still make my grandma’s recipe, but I modify it to use a gluten-free crust. While it seems like nothing can quite replicate the way that grandma used to do it, I try my hardest. Yes, sometimes I do cut corners due to time constraints. When I want to go the easy way, I buy a pre-made crust from the local health food store or use a pie crust mix – but I still use the same recipe inside the pie for the best results.
When I want to go the easy way, I buy a pre-made crust from the local health food store or use a pie crust mix – but I still use the same recipe inside the pie for the best results.
- 2 large eggs
- ½ cup of melted butter
- 1 cup packed brown sugar
- ¼ cup white sugar
- 1 tsp gluten-free vanilla
- 1 tbsp gluten-free all purpose flour
- 1 tbsp milk
- 1 cup pecans
- 1 gluten-free pre-made pie crust
Preheat the oven to 350 degrees.
In a large bowl whisk together the eggs, butter, sugars, vanilla, and flour until combined. Then add in the milk and pecans.
Pour mixture in the prepared pie crust.
Bake for 15 minutes then reduce heat to 300 degrees and cook for an additional 50 minutes.
Take the pie out of the oven and allow to cool and enjoy.
Written by Pam Jordan, originally published in Gluten Free & More.
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