Pecan Pie is naturally gluten-free, except for the pie shell, of course. If you’re new to gluten-free baking, you can get gluten-free frozen pie shells at Whole Foods, which taste really good, in my opinion. But I think they have dairy in them, which I cannot tolerate these days. So I went with the Gluten Free Pantry pie crust mix, and used dairy-free, soy-free margarine by Earth’s Balance. The crust worked just fine and had a nice flavor. Whichever way you plan to do the pie crust, you will need to bake it first, then put the pecan pie filling inside, before the shell cools all the way. So you’ll have to time it just right. The instructions below are for the filling only. This recipe is verbatim from my father – that Master of Thanksgiving.
Pre baked pie shell
6 Tbsp unsalted butter
1 cup dark brown sugar
½ tsp salt
3 large eggs
¾ cup light corn syrup
2 cups pecans
1 tsp vanilla extract
Preheat oven to 275. Melt butter, then add sugar and salt. Beat in eggs, then corn syrup and vanilla. Do not let the filling get hot before adding eggs or they will cook.
Stirring frequently, heat slowly until shiny and warm to the touch or about 1300. Toast pecans in preheating oven for about 7 minutes. Remove from heat and add toasted pecans.
Pour into warm baked pie shell and cook until set in the center – about 50-60 minutes. Do not over cook, center should be soft and like gelatin. Timing is very important so that the pie shell is done in time but not too soon.