Lisa’s Best Gluten Free No- Corn Syrup Organic Pecan Pie

Lisa’s Best Gluten Free No- Corn Syrup Organic Pecan Pie

Lisa’s Best Gluten Free No- Corn Syrup Organic Pecan Pie

Preheat oven to 400 degrees
Makes 1 pie
I remember my first pecan pie. My grandmother on my dad's side made this when we visited South Carolina when I was 10 years old and In ever forgot it. Unfortunately, I never got the recipe. But I managed to create a recipe that turned out amazingly well with no corn syrup or gluten. It's so brings back amazing memories for me. I hope this hits a nostalgic note for you as it did for me.
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Ingredients
  

Pie Crust

  • 1 1/2 cups Bob's Red Mill gluten free all-purpose flour
  • 1/2 tsp pink salt
  • 1/2 cup cold organic butter, cut into small pieces (keep very cold until ready to use)
  • 4-6 Tbsp cold whole milk

Filling

  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1/4cup organic cane sugar 
  • 2/3 cup organic dark brown sugar
  • ¾ cup organic real maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons whiskey 
  • 4 large eggs, room temperature and slightly beaten
  • 4 tablespoons organic unsalted butter
  • 2 tablespoons flour, for sprinkling on the raw dough before adding the filling
  • 10 oz. pecan halves 
  • Topping-Serve with maple whipped cream, optional or vanilla ice cream
  • 1 tablespoon GF flour (for mixing with the melted butter)

Instructions
 

For Pie Crust

  • In a large bowl, mix the salt and sugars together with a whisk. Make sure there are no clumps. Add the maple syrup and whisk well, add it to the sugars, stir. Add eggs and vanilla extract whisking until just combined. In a small saucepan, melt the butter over medium to low heat. Stir in the 1 tablespoon flour and cook for about 30-40 seconds whisking vigorously. Add to the egg mixture, stirring well with the whisk. 

For Filling

  • Take the pie dough out of the refrigerator and sprinkle it with the 2 tablespoons flour and spread evenly.You can also buy a pre-made pie crust if time is an issue. My mom taught me this great trick as a kid as it didn’t make the dough soggy while baking. Spread the pecans evenly on top of the flour, pouring the mixture over the pecans. Bake for 10-12 minutes on 400 degrees and turn down the oven to 350degrees and bake another 50-55 minutes, or until the center hardly moves. Cool for at least 4 hours before eating. Serve with whipped cream flavored with maple syrup.