This classic gluten-free pecan pie comes together quickly with only a few simple ingredients.
The flavors of maple and vanilla combined with pecans will have you running for a second helping of this gluten-free pecan pie. This incredibly delicious grain-free pecan pie is also dairy-free, and refined sugar free, making it a go-to pie recipe year-round.
There is an option for a traditional gluten-free pie recipe included for those that prefer one. This grain-free pecan pie recipe is paleo friendly as-is with no substitutions and can be made the night before.
Gluten-Free Pecan Pie is a magical pie. More chemistry then magic but it’s magical the way that you can mix the right ingredients together and the pecans float to the top of the pie, while the center turns into a yummy thick filling.
Can I use butter instead of coconut oil?
Yes, you can swap out the coconut oil for an equal amount of butter. I’ve swapped the coconut oil for butter several times and it gives it a rich, buttery flavor. I haven’t tested it with dairy-free butter.
What other sweetener can I use besides coconut sugar?
I would not recommend making the filling for this gluten-free pecan pie with a sugar free sweetener like stevia, or truvia. It won’t set up the way it needs to. You can substitute the 1 cup of coconut sugar with 3/4 cup white granulated sugar if you can’t do coconut sugar.
If you can’t have pecans you can always use walnuts or my favorite, hazelnuts. I’ve also used macadamias in a pinch before. The pie is still incredible. Just note, if you use walnuts the pie will be a little more acidic. Make sure to chop them before you add them to the filling.
Tips for making a great pie:
- Read the recipe steps and make sure you have all ingredients on hand before you begin.
- Make sure all ingredients are cold before you begin, unless otherwise noted.
- Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.
- If the pie crust dough is too soft, chill for 30 minutes before rolling it out.
- To help prevent a mess in the oven, place a baking sheet under the pie pan while it cooks.
- Let the gluten-free pie cool completely before slicing.
Traditional gluten-free pie crust recipe:
For the pie crust:
- ¾ cup rice flour
- ¼ cup + 2 tablespoons tapioca starch
- ¼ cup + 2 tablespoons potato starch (not flour)
- ½ teaspoon salt (omit if using salted butter)
- 1 teaspoons xanthan gum
- ½ cup butter (1 stick), cold – cut into small pieces (or dairy-free butter)
- 3-4 tablespoons milk, cold (or dairy free milk)
In a medium mixing bowl, combine flour and starches, salt, and xanthan gum. To measure the flour, spoon the flour and starches into your measuring cup. Do not scoop the flour and starches with your measuring cup.
With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.
Knead dough until it comes together. Form a ball with the dough.
Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
Bake the gluten-free pecan pie as directed in the recipe card below.
Have questions about this recipe, or other recipes on my site? Leave a comment and I will get back to you.
For the Crust
- 1 cup fine ground almond flour
- 1 cup tapioca starch
- 1 tablespoon coconut flour
- ½ teaspoon sea salt
- 6 tablespoons palm shortening (or regular shortening)
- 1 egg
- 2 tablespoons ice-cold water
For the Filling
- 1 cup coconut sugar
- 6 oz. maple syrup (about ¾ cup)
- 2 tablespoons coconut oil, melted
- 3 eggs, room temperature
- ½ teaspoon salt
- 2 teaspoons gluten-free vanilla extract
- 2 ¼ cups raw pecans, chopped
- Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.
- In a large mixing bowl, whisk the almond flour, tapioca starch, coconut flour, and salt.
- Add shortening and cut it into the flour using a pastry cutter until only pea sized chunks remain.
- Mix in the egg and water. Knead the dough with your hands to bring the dough together. Form a ball with the dough.
- Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
- Peel the top piece of parchment paper off, and invert the dough into a greased pie pan. Remove the second piece of parchment paper.
- Flute the edges. Use your fingers to repair any tears in the crust, if needed.
- For the filling, in a medium mixing bowl, mix coconut sugar, maple syrup, coconut oil, eggs, salt, and vanilla. Add pecans and stir just until combined.
- Pour filling into the prepared crust. The pecans will float to the top as the pie bakes.
- Place the pie on the baking sheet and bake for 45-55 minutes until the center is set and the pie doesn’t jiggle when shook. Cover the pie with foil halfway through to keep the edges of the crust from burning.
- Remove the pie from the oven and cool completely before cutting.