Gluten Free Pecan Pie

Gluten Free Pecan Pie
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Pie crust

  • 1 ⅓ cups flour (We used Pamela’s All Purpose GF Flour blend)
  • ½ tsp sea salt
  • ½ cup cold butter, cut into cubes (We used Organic Valley Unsalted Cultured Butter)
  • 3 tbsp ice water
  • ½ tsp apple cider vinegar

Pie filling

  • ⅔ cup coconut sugar
  • ⅔ cup maple syrup 
  • 3 tbsp butter, melted
  • 3 large eggs, room temperature
  • ¼ – ½ tsp sea salt, to taste
  • 2 tsp vanilla extract
  • 2 cups raw pecans



  1. Preheat oven to 400°F


  1. In a large mixing bowl, place 1 cup of the flour, ½ tsp salt, and mix. 
  2. Place the chilled butter into the bowl with the flour. Use a fork or a pastry knife to work the mixture until the butter is evenly dispersed throughout the flour in pea size pieces. (Do not over-work, but if you do, chill the crust before you place it in the oven). 
  3. Pour in the ice water and apple cider vinegar. Stir to form a ball. 
  4. Use the remaining ⅓ cup of flour to dust the rolling pin and rolling surface. Use a minimum number of strokes to roll the dough out evenly to ¼-inch thick.. Place the dough in the pie dish.  


  1. Mix together coconut sugar, maple syrup, melted butter, eggs, vanilla, and sea salt in a large bowl. Add pecans and stir. Pour into the prepared pie crust.
  2. Bake pie in the preheated oven for twenty minutes. Reduce heat to 350°F for 25-30 minutes. 
  3. After this, let your pie cool to room temperature, and it is ready to enjoy with some coffee!

Serves:  8-10

Submitted By Chris Bair

This is a family holiday favorite. We all look forward to this time because we know Naomi’s pecan pies are coming, and now you can too!

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