Gluten Free Pecan Pie

A pecan pie in a glass dish with one slice removed.

This gluten free pecan pie has a buttery almond flour crust and a smooth pecan filling that sets beautifully after chilling. The golden pecan topping and silky center give every slice the texture and flavor of a classic pecan pie.

Course Dessert, Desserts

Cuisine American, International

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Prep Time 30

Cook Time 50

Chill Time 1

Total Time 2 20

Servings Slices

Calories 529kcal

Author Zuzana Paar

Equipment

1 Food Processor
1 Resealable Bag
1 Pie Dish 9-Inch / 23cm
1 Saucepan

Ingredients

For the Pastry Crust:

3 Tablespoons Full-Fat Cream Cheese room temperature
1.5 Cups Almond Flour blanched
½ Tablespoon Coconut Flour
1 teaspoon Xanthan Gum
½ teaspoon Baking Powder
½ teaspoon Salt fine
1 Egg whole, lightly beaten

For the Filling:

1 Cup Allulose
¾ Cup Unsalted Butter cut into pieces
2 Tablespoons Unsalted Butter
1 Cup Heavy Whipping Cream 240ml
3 Eggs at room temperature
2 teaspoons Vanilla Extract pure
½ teaspoon Xanthan Gum
1.5 Cups Pecans coarsely chopped
1 Cup Pecans halves, kept whole for the top

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180°Celsius), mix the crust ingredients into a dough, and refrigerate for 1 hour.
Roll out half the chilled dough and press it into a 9-inch pie dish, then trim the edges.
Cook the butter, cream, sweetener, vanilla, and xanthan gum, temper in the eggs, stir in the pecans, and fill the crust.
Bake for 45 minutes until set and golden, then cool completely before slicing.

Notes

Allulose is the best sweetener choice for this filling. Unlike erythritol or other sweeteners, allulose melts and caramelizes smoothly without crystallizing when the pie chills, keeping the filling silky and soft through the last slice.
If the crust edges start browning too quickly during the 45-minute bake, lay a loose strip of foil around the rim to shield them. This protects the pastry without covering the pecan halves or the filling on top.
We specify room-temperature eggs because cold eggs are much more likely to scramble during the tempering step, even with careful technique. Take them out of the fridge 30 minutes before making the filling to reduce that risk.

Nutrition