Pecan Pie – Being Photobombed by a Pumpkin Pie
I’m a pie fanatic. They’re deliciousness that comes with a side of nostalgia and comfort. I honestly just think of pies as the perfect dessert. When I had to give up gluten (health reasons), my pie-obsessed heart was broken. I honestly felt my pie days were over – both baking and eating.
Fortunately there are a couple of excellent gluten free pie crust flour blends on the market. Bob’s Red Mill and Glutino BOTH have excellent gluten free pie crust flour blends and I swear by them. Each one is perfectly wonderful and I’m unable to tell much of a difference between the two. I use them interchangeably.
They can be ridiculously hard to find in stores, so I always buy mine on Amazon:
I think a lot of people don’t enjoy making pies because the are a bit more time consuming than a lot of other desserts. They also disappear incredibly fast – so the ratio of time spent making them to the their shelf life is just enough for some people to say it, “Fugget about it! I’m making a cake.”
Ingredients
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup sugar
- 2 TBS butter, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped pecans
- 1 unbaked pie crust (9")
Instructions
- With electric mixer, beat the eggs in a large bowl until fluffy.
- Stir in dark corn syrup, sugar, melted butter, vanilla, and salt.
- Add pecans to the mixture and stir well.
- Pour into pie shell.
-
Cover edges loosely with aluminum foil or Pie Crust Shield
.
- Bake at 350 degrees for 20 minutes. Remove pie crust shield or foil and bake 20 minutes longer.
- Refrigerate leftovers.
A quick word about frozen gluten free pie crusts – DON’T DO IT! I’ve tested a few brands, just to see how they’d turn out. I wasn’t just “unhappy” with the results, I was perfectly mortified. Don’t use one for Christmas, whatever you do. You’ll be gravely disappointed.
Spend a little extra time and the results will blow you away.
