Easy Gluten-Free Pecan Pie Recipe (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 lots of texture – 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.

Does Pecan Pie Contain Gluten?

Traditional pecan pie usually contains a pie crust made with wheat flour (which contains gluten) and hence is not safe for Celiacs or those with gluten intolerances.

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, and using a pie crust made of gluten-free flour too.

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 pie crust, no one’s judging!).
• Decadently Delicious: Crunchy toasted pecans with a sweet custard filling all in a flaky crust, 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.

Ingredients You’ll Need (Pecan Pie Filling):

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

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

Recipe 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, cane 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 granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I strongly suggest you add it in, unless you don’t enjoy the taste of vanilla.
• 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.
• Cinnamon: Ground cinnamon is a great complementary flavor in this gluten-free pecan pie recipe, so make sure to add it in!

How to Make 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 or pie dish. 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 gluten-free pecan 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 this beautiful gf pecan pie with a scoop of vanilla ice cream or whipped 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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Gluten-Free Pecan Pie Recipe (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 1 hour 15 minutes
• Yield: 1 pie 1x
• Diet: Gluten Free

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Description

This easy gluten-free pecan pie is filled with toasted pecans and a rich custard, all held together by an amazingly light and flaky crust. This beautiful Southern dessert is a must-have at your Thanksgiving table or Christmas dinner! Best of all, this recipe doesn’t use corn syrup, and it’s totally dairy-free too.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 par-baked flaky gluten-free pie crust
• Egg wash (for brushing the exposed edges of the crust)

For the Pecan Pie Filling:

• 2 1/2 cups pecan nuts
• 3 large eggs
• 3/4 cup honey
• 1/2 cup light brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup coconut oil, melted and cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

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Instructions

1. Prepare the Crust: Prepare my gluten-free 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 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: Pour the mixture over the pecans in the crust.
5. Bake: 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.

Notes

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, cane 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 granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, and I strongly suggest you add it in, unless you don’t enjoy the taste of vanilla.

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.

Cinnamon: Ground cinnamon is a great complementary flavor in this gluten-free pecan pie recipe, so make sure to add it in!

Storing/Freezing: If not eating the pie immediately after baking, cover it tightly with plastic wrap or aluminium foil and store for up to 5 days in the refrigerator. To freeze the pecan pie, cover it tightly in plastic wrap and then freeze for up to 3 months. Before eating, let the pie thaw completely overnight in the refrigerator and then bring it to room temperature before serving.

How to Make This Ahead: 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. 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.

This recipe was originally published in November 2020, but has since been updated to include clearer instructions.

Adapted from: Sally’s Baking Addiction

• Prep Time: 25 mins
• Cook Time: 50 mins
• Category: Desserts
• Method: Baking
• Cuisine: American