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This Gluten Free Pecan Pie is the perfect decadent holiday pie, lightened up. Made with my easy almond flour crust, it’s free of refined sugars and totally delicious. Serve it at your next holiday gathering!
Gluten Free Pecan Pie
This gorgeous Healthy Pecan Pie might look difficult to make, but it’s actually quite simple. This gluten free pecan pie has a delicious gluten-free buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved. But this one? It’s made without any refined sugar or corn syrup, so you can feel good about serving this up.
Ingredients for Healthy Pecan Pie
*Scroll for the full recipe.
- 1 batch of my gluten-free pie dough
- Pecans
- Eggs
- Maple Syrup
- Coconut Sugar
- Vanilla
- Salt
- Butter
Preparing the Gluten Free Pie Dough
We are using our classic Gluten-Free Pie Crust for this recipe. If you want to read more about it, check out this post. While we typically call for chilling that pie dough before rolling it out, we found it easier for this pie to pat it into the tart pan right after making it.
Expect the dough to be soft like playdough. It is easiest to scrape it out of the food processor with a rubber spatula and then place it on a lightly tapioca dusted work surface. To prevent it from sticking to your hands, have a bowl of extra tapioca flour near by that you can dust on your hands and the dough to prevent it from sticking to you since it is soft.
Tips for Making Gluten Free Pie Crust:
Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.
Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
Don’t over-process the dough: Once it has come together stop running the food processor.
Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
How to Decorate the Top of the Pie
The recipe calls for pouring in the chopped pecan pie filling and then decorating the top of the pie with additional whole pecans.Traditionally pecans are covering the filling below. However, you can garnish the pie whichever way you’d like. Get creative! We choose to lay the pecans in a circle around the edges of the pie, but leave the middle with the exposed filling.
Kitchen Tools I Use
Can you Make It Ahead of Time?
Pies are perfect to break down into steps to make the whole process easier. The dough for this pie can be made up to five days ahead of time.
The filling must be made right before you are ready to bake. But the whole pie can be baked up to two days ahead of time. Cover and keep at room temperature until ready to serve.
More Holiday Pies
More Holiday Pies- Gluten Free Blueberry Pie
- Gluten Free Apple Pie
- S’mores Pie
- Gluten Free Pumpkin Pie (Nut-Free, Too!)
How to Store
Store leftover homemade pecan pie in an airtight container or covered with foil in the refrigerator for up to 2-3 days. Or, freeze leftovers for up to 3 months!
To serve, thaw frozen pie in the fridge overnight. Then, reheat it in the oven at 350ºF for about 15 minutes or until warmed through. You can also microwave leftovers.
Watch The Video:
HEALTHY PECAN PIE
Ingredients
For Pie Crust
- 1 cup 98 grams almond flour
- 1 cup 120 grams tapioca flour / starch
- 1/2 teaspoon salt
- 1/2 cup butter cold, cut into cubes
- 1 eggs
- 1 teaspoon honey
For Pecan Filling
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup coconut sugar
- 1 teaspoon vanilla
- ¼ teaspoon fine sea salt
- 1/2 cup unsalted butter melted, and cooled slightly
- 2-1/2 cups whole pecans divided (chop up 1-¼)
Instructions
- Preheat oven to 375ºF and place the rack in the middle of the oven.
- Make the pie dough: In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces. Add in egg and honey and process until the dough comes together. Scrape the dough out onto a lightly tapioca dusted surface, and sprinkle some additional tapioca flour on top of the dough.
- Pat the pie dough evenly into a 9” tart pan, using extra tapioca flour as necessary to prevent the dough from sticking to your hands. Chill in the refrigerator until ready to bake.
- Add eggs, maple syrup, coconut sugar, vanilla and salt to a bowl and whisk together until fully combined. Slowly poor in the melted butter while whisking.
- Finely chop up 1-¼ cups of the pecans and add them to the egg mixture, stirring until combined.
- Pour the filling into the prepared pie dough. Gently place the remaining pecan pieces on top of the mixture, as desired.
- Bake the pie in the preheated oven until the edges have slightly puffed and the center of the filling is just nearly set, about 30 minutes.
- Let cool completely before serving.
Notes
- This recipe originally appeared in 2014 as small pecan pie tarts. The recipe was updated including new photographs in 2019.
I would love to be able to make this pie for family members that are diabetic. Have you ever substituted the sugar for monk fruit or stevia?
I cannot eat coconut sugar. May I change it to brown sugar? Thank you.
Yes.
This pie is wonderful! I made extra filling, just because that’s my favorite part of the pecan pie, and it was our Christmas dessert. It’s a huge hit, and nobody can guess that it’s gluten free. Thank you for this recipe!
This looks amazing. I wondered if this could be made into a traditional pie instead of a tart? Thank you. Happy Thanksgiving!!
Yes – it’s this crust: https://lexiscleankitchen.com/gluten-free-pie-crust/
Did anyone have an issue with oil coming out of the pan? It looks fantastic but had a bunch of oil in the bottom of the oven
Hi Jennifer! Sounds like either the crust wasn’t cold enough or the oven wasn’t hot enough! Next time make sure the oven is well preheated (if it wasn’t) and maybe stick the pie crust in the freezer for 10-15 minutes before baking!
Can I substitute the coconut sugar with regular sugar and use a pie crust instead of the tart stuff?
We can’t say exactly how it’s come out, because we’ve just tested our recipe, but it might work! Let us know how it comes out!