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–+ servings
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Easy Homemade Pecan Pie

The most delicious gluten and dairy free pecan pie your guests will ever taste. They will be talking about your creamy filling and flakey crust every year! Even better, this recipe makes 2 and freezes wonderfully.
Prep Time20 minutes
Cook Time50 minutes
Crust Cooling Time20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: dairy free and gluten free pecan pie, Dairy Free Pies, Flakey Gluten Free Crust Recipe, Gluten and Dairy Free Holiday Recipes, gluten free dairy free pecan pie, Gluten Free Pie, Holiday Pies, Pecan Pie
Servings: 2 pies

Ingredients

Flakey Crust

  • 2 1/2 c Gluten free all purpose flour
  • 1 1/4 t xanthan gum or guar gum *omit if your flour includes xanthan/guar gum
  • 1 T white sugar
  • 1/2 t salt
  • 2 eggs
  • 2/3 c cold coconut oil cut into chunks
  • 4-5 T cold water

Pie Filling

  • 2 c white sugar
  • 6 T light brown sugar
  • 1 t salt
  • 2 c corn syrup
  • 1.5 t vanilla extract
  • 1/3 c coconut oil room temperature
  • 1/3 c duck fat room temperature
  • 6 eggs
  • 3 c pecans 1 cup chopped, 1/2 cup whole for topping per pie

Instructions

Crust Preparation

  • Mix the flour, (gum, if necessary), sugar and salt together in a large mixing bowl until well mixed.
  • Add in the chunks of cold coconut oil individually while mixing together with a fork or pastry cutter. Mix until you have a sandy kind of mixture. Stir in the eggs.
  • Mix in the water 1 tablespoon at a time. Add water until you form a dough that sticks together in a ball.
  • Divide dough in half. Flatten each half into your pie pans. (Or freeze in a 1 inch thick disc, wrapped in plastic wrap)
  • Wrap tightly in plastic wrap and refrigerate the dough for at least 20 minutes or up to 5 days.

Pecan Pie Filling

  • In a large bowl, cream the sugar, brown sugar, salt, corn syrup, and coconut oil and duck fat.
  • Add the eggs and beat well. Stir in the vanilla.
  • Stir in chopped pecans and pour filing into an unbaked pie shell. (Whole pecans will be added to the top later)
  • Bake at 350 degrees F for about 50 minutes.  After about 30 minutes of cooking, check the pie and as the edges of the crust start to brown, put a large piece of GREASED tinfoil over the top of the pie. At this point, add whole pecans to the top.
  • You will know your pie is finished when you can shake it gently and it is no longer liquid but more like Jello.  Continue baking if it is too runny in the center.