Easy Pecan Pie Recipe (Gluten-Free, Dairy-Free)

This easy pecan pie recipe makes the most decadent and flavorful pie that’s filled with toasted pecans and a rich custard, all held together by an amazingly light and flaky crust. You definitely need this beautiful Southern dessert at your Thanksgiving table or Christmas dinner, because guests are going to rave about it non-stop! Best of all, this recipe doesn’t use corn syrup, and it’s gluten-free and dairy-free too, but honestly, nobody will be able to tell!

What is Pecan Pie?

Pecan pie, for those who haven’t tried this glorious dessert originating from the south of the United States, is essentially a pie with pecan nuts mixed with a filling of eggs, butter and sugar (usually corn syrup). Most pecan pie recipes usually include salt and vanilla as flavorings, and some recipes also include chocolate or bourbon.

This Southern pecan pie is a hugely popular dessert that’s often served during the holidays in the USA, especially during Thanksgiving and Christmas.

In this case, we’ll be making a gluten-free and dairy-free version of the pecan pie, that’s a little healthier but equally delicious and flavorful. We’ll be using honey in place of corn syrup, and coconut oil instead of butter.

The Perfect Flaky Pie Crust

To make this easy pecan pie recipe, you’ll need a light and flaky pie crust to hold the filling together, and my recipe for flaky gluten-free pie crust (which is also dairy-free!) is super simple and comes together quickly with just 5 ingredients and 15 minutes of hands-on time.

I highly recommend that you make this pie crust to go with the pie, but if your short of time, you can also purchase a pre-made gluten-free pie crust from the supermarket.

Super Easy Pecan Pie Filling:

Now that we’ve got the pie crust settled, we’ll need to prepare the filling, which of course is super important to assembling this gluten-free pecan pie recipe.

You’ll need pecans of course (because what would a pecan pie be without pecan nuts?!), and you’ll also need eggs, sugar, honey, coconut oil, cinnamon, vanilla and salt.

Ingredients You’ll Need:

Ingredient Notes/Substitutions:

• Crust: I highly recommend that you use my flaky gluten-free pie crust recipe for this pie, but you can also use a store-bought gluten-free pie crust if it’s more convenient for you.

• Honey: I used honey in this recipe, but you can also use maple syrup or agave nectar if you prefer. 

• Sugar: I used light brown sugar in this recipe, but feel free to use white sugar or dark brown sugar in equal quantities if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar replacement that has zero glycemic index).

• Coconut Oil: I prefer using refined coconut oil in my baking as it has a more neutral taste as compared to extra virgin coconut oil (which has a stronger coconut taste). Alternatively, you  can use vegan butter, and if you are not lactose-intolerant, you can use normal dairy butter.

How to Make our Favorite Pecan Pie (Step by Step)

1. Prepare the Crust

Prepare my flaky pie crust recipe, brush the exposed edges of the crust with egg wash and then par-bake the crust for 5 minutes at 425F. Adjust oven rack to the lower third position and then reduce oven temperature to 350F.

2. Spread the Pecans

Distribute the pecan nuts evenly on the par-baked crust.

3. Whisk

In a medium bowl, combine the eggs, honey, light brown sugar, vanilla extract, melted coconut oil, salt and ground cinnamon. Whisk well to get a homogeneous brown mixture.

4. Pour the Mixture

Pour the mixture over the pecan nuts already in the crust.

5. Bake the Pie

Bake the pecan pie for 45 to 50 minutes, until the top is lightly browned. If you notice the edges of the crust browning too quickly, place a pie crust shield over the pie.

Alternatively, if you see that the whole pie is browning too quickly, you can tent the entire pie with aluminium foil. 

6. Cool

Remove the pie from the oven and let it cool on a wire rack for at least 15 minutes. The filling will set once the pie cools down. 

7. Slice and Serve

Slice and serve the pie either warm or at room temperature.

Helpful Tips/Tricks:

• Make the Ingredients Ahead & Assemble Later : To make this pecan pie ahead of time, you can prepare the flaky gluten-free pie crust first and wrap it in plastic wrap in the refrigerator for up to 5 days ahead of time until ready to use. For the filling, you can mix all the ingredients for the filling together (except the pecans) and store it in a container in the refrigerator up to 1 day ahead of time before assembling the pie.

• Prepare the Whole Pie One Day Before: Alternatively, you can also prepare the pie one day ahead of time and then let it cool down completely before covering it in plastic wrap and storing it in the refrigerator. Let the pie come to room temperature before serving.

Recipe FAQs:

Other Dessert Recipes You’ll Love:

• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
• Pear Custard Pie (Gluten-Free, Dairy-Free)
• Peanut Butter Buckeye Balls (Gluten-Free, Vegan)
• Easy Homemade Chocolate (Gluten-Free, Vegan)
• 4-Ingredient Peanut Butter Cups (Gluten-Free, Vegan)

Thanksgiving/Holiday Recipes to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print