Gluten-Free Maple Pecan Pie: A Sweet Symphony!
Experience the delightful combination of nutty pecans and the rich sweetness of maple syrup in this gluten-free delicacy. Perfect for any special occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
For the Gluten-Free Pie Crust
- 1 piece gluten-free pie crust enough for a 9-inch pie, homemade or store-bought
For the Maple Pecan Filling
- 1.5 cups pure maple syrup dark or amber
- 0.75 cup brown sugar packed
- 0.5 cup unsalted butter melted and cooled
- 3 tablespoons cornstarch for thickening
- 1 teaspoon vanilla extract pure
- 0.25 teaspoon salt
- 3 large eggs lightly beaten
- 2 cups pecan halves toasted and roughly chopped
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Gather all ingredients and equipment.
- Fit the gluten-free pie crust into a 9-inch pie pan and set aside.
Make the Filling
- In a large bowl, combine maple syrup, brown sugar, melted butter, cornstarch, vanilla extract, and salt.
- Add beaten eggs to the mixture and whisk until smooth.
- Stir in the chopped pecans until evenly distributed.
Assemble and Bake
- Pour the filling into the prepared pie crust.
- Bake for 20 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 50 minutes, or until the filling is set.
Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack.
- Chill in the refrigerator for at least 3 hours before serving.
Notes
For a variation, try adding a splash of bourbon to the filling for a deeper flavor. Store leftovers in the fridge for up to 3 days.