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

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



For the Crust:

For the Pecan Pie Filling:


  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.


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, 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 normal dairy butter.

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

Keywords: gluten-free pecan pie

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