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

This easy gluten-free 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. If you’re a fan of pecan pie, 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 totally dairy-free too, but honestly, nobody will be able to tell!

Jump to:

• What is Pecan Pie?
• Why This Recipe Works:
• The Perfect Flaky Pie Crust
• Super Easy Pecan Pie Filling:
• Ingredients You’ll Need for the Filling:
• Ingredient Notes/Substitutions:
• How to Make this Gluten-Free Pecan Pie (Step by Step)
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Gluten-Free Holiday Desserts You’ll Love:
• Thanksgiving/Holiday Recipes to Indulge In:
• Easy Pecan Pie Recipe (Gluten-Free, Dairy-Free)

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 crunchy pecans mixed with a filling of eggs, butter and sugar (usually corn syrup). Most 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 (almost as popular as pumpkin pie) 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 traditional 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.

Why This Recipe Works:

• Use Your Gluten-Free Crust of Choice: This pecan pie recipe is very flexible – which means you can use any crust you prefer (whether store-bought or homemade, no one’s judging!).

• Decadently Delicious: Crunchy toasted pecans with a sweet custard filling, this gluten-free pecan pie makes the quintessential dessert for your holiday table during Thanksgiving, Christmas, or any other day during the holiday season. A family favorite, this is a must-have that will have your guests begging for seconds (along with the recipe!).

• Gluten-Free and Dairy-Free: Unlike the classic pecan pie recipe, this version of the holiday classic is totally gluten-free and dairy-free, which means that even those who have Celiac disease or gluten and lactose intolerances can still enjoy their dessert during the holidays!

The Perfect Flaky Pie Crust

To make this easy homemade 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.

Once you’ve got the pie dough, roll it out with a rolling pin to get the desired thickness.

I highly recommend that you make this pie crust to make this delicious pecan pie, but if you’re 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.

Ingredients You’ll Need for the Filling:

Here’s a visual overview of the ingredients required for this gluten-free pecan pie filling.

You’ll need pecans, eggs, sugar, honey, coconut oil, cinnamon, vanilla and salt.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

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. Alternatively, you can also use a gluten-free graham cracker crust if that’s up your alley.

• 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, dark brown sugar, or coconut 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 melted butter instead.

How to Make this Gluten-Free Pecan Pie (Step by Step)

1. Prepare the Crust

Prepare my flaky pie crust recipe, press the crust dough into the pie pan. 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 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. If you like, you can even accompany the pie with a scoop of vanilla ice cream!

Dish by Dish Tips/Tricks:

• Make the Ingredients Ahead & Assemble Later : To make this perfect gluten-free 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 or aluminum foil and storing it in the refrigerator. Let the pie come to room temperature before serving.

Recipe FAQs:

Other Gluten-Free Holiday Desserts You’ll Love:

• Gluten-Free Pumpkin Pie (Crustless, Dairy-Free)
• Cranberry Pie (Gluten-Free, Dairy-Free)
• Gluten-Free Sweet Potato Casserole (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!

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