Delight in our Gluten Free Maple Pecan Pie, a perfect blend of sweet maple and crunchy pecans. Enjoy a delicious, guilt-free dessert!
Indulge in a Deliciously Nutty and Naturally Sweet Dessert!
If you’re looking for a delicious dessert that’s perfect for Thanksgiving, consider trying a gluten-free Maple Pecan Pie. This classic treat can be made easily with simple ingredients, allowing everyone to enjoy its rich flavors without the worry of gluten. The combination of maple syrup and pecans not only provides a delightful sweetness but also a satisfying crunch, making it a favorite among many during the holiday season.
To create this gluten-free version, you’ll want to focus on using alternative flours and ingredients that maintain the integrity of the pie while accommodating those with dietary restrictions. The process is straightforward, and with a little preparation, you can craft a pie that will impress your guests and become a staple at your Thanksgiving table. Enjoy the warmth and comfort of this traditional dessert while ensuring everyone can partake in the festivities.
Indulge in a Slice of Heaven: A Decadent Twist on a Classic Favorite!
Hi everybody this is Randy with glutenfree nation and this is the second in our series of how to make a delicious glutenfree holiday pie that everybody will love and if they’re not gluten-free they’ll never have any idea that the crust is gluten- free so we are going to make a maple pecan pie pay attention this is has a.
Little bit more tricks than the pumpkin so here we go I going to start by preheating the oven I’m going to start with the oven at 425° I’m going to let it heat up and then I’m going to put a sheet pan in there so the sheet pan can heat up when we put the pie in to bake it’ll already.
Be in a nice heated pan which helps solidify all the filling at the bottom okay here goes the sheet pan into the oven for preheating there you go so in my little pan on the stove I am putting a half a cup of unsalted butter which also is 115 gam cuz you know I like to weigh.
Everything and I am going to melt the butter in the pan and that takes a very little amount of time but after it’s melted you want to let it cook for a little bit so we’re going to melt the butter we’re going to let it cook down and then and then we’ll be back with the next step what you’re looking for here is.
It’s going to start to turn a little bit of a brownish color but it also is going to give off um a smell which is kind of a Nutty type of smell which works great because we’re making a nut pie so I’m just going to stick my face in there and I smell that really good aroma it’s delicious that’s how you know that your butter is ready for the next step don’t.
Use the microwave that does not do what you need it to do you need to have you need to cook down the butter this is an essential part of the pie okay next step we are now going to add to the melted butter 1/4 cup of maple syrup please use good quality maple syrup don’t use syrup that’s not 100% syrup in goes the4 of a cup also known as 85 gam into the pot.
It’s on a very very very low flame very very low and I’m going to stir that around and that is going to get in there with all the delicious melted butter and it will let it cook down for you know 2 or 3 minutes at the most you are now going to take it off the heat right there and then you are going to.
Stir in your 1/4 cup of honey in it goes off heat this is off heat don’t don’t be cooking the honey also 85 grams if you’re doing it by weight and we’re now going to Stir It gently I’ll move it back over here now that the stove is off and let it Mel together so you’ve.
Got your butter your maple syrup and your honey all mixed together and we’ll be ready for the next step okay so moving right along now we are going to make the components of the pecan pie that are going to be then mixed with our premelted butter Maple Syrup and Honey mixture so the first thing we need is three eggs now I took.
These eggs out of the refrigerator about an hour ago you don’t want them to be super cold you want them to be room temperature or as close to room temperature as you can get so here goes my three eggs putting one two three so there you go and then what I’m going to do with my eggs is just.
Give it a little swirl it’s just a lot easier for all the ingredients to mix together if your eggs are already premixed okay so what we’re doing is we’re putting into our mixing bowl with the spout your beaten three room temperature eggs this is 185 G of light brown sugar that also.
Translates to uh one and 3/4 cups yeah it’s a lot then goes the sugar a teaspoon of I like to use the Mexican vanilla it’s the best thing in the world uh don’t use artificial vanilla extract just do not do that do not do that in goes the real vanilla and then I also have 3/4 of a teaspoon of kosher salt.
Boom so I’m going to take everything’s in there I’m going to mix it all now here’s here’s where tricky the brown sugar has a tendency to become you know little have little balls it sticks together when it’s in a bag so what I do is while I’m stirring it I take the back of my spatula and I mash the brown sugar congealed balls.
Against the side of the bowl and that will dissolve the ball and that way the sugar gets all over the place as opposed to you you don’t need you don’t need a bunch of little weird shaped balls in your pie no so we’re going to stir this we’re going to mash out any kind of congealed brown sugar and we will be ready in a minute.
For the next step so I am going to try to pop open the seal here which sometimes is not that easy cuz I have an old scissor that doesn’t do anything hold on people there we go I already cracked the seal okay I already cracked the P that’s okay nobody’s going to see it so I’m going to take it.
Out and we are ready to do the fun part I’m going to go like that so it doesn’t look like it got a damage to it all right I have my Mammoth Texas pecans I like the mammoth Texas pecans cuz they’re cool now you don’t have to use them you can just get any pecan crunch pecan size it doesn’t matter but what I like to do is then I take pecans and I.
Do my what I call my little decorating I start laying them down flat in the crust and we’ll go around and fill up by the way this is 180 gam which is 7 oz of the giant pecans so if you you know when you do the pecans get a 7 oz or so bag and I just put them in here and and go along my Merry way and then we’ll get them all filled.
Up now we have our crust gluten-free we’re about to pour the filling in and again this is something you don’t just dump it in there you got to do it slow make sure this is all mixy and good and goopy which it is and we are going to slowly start pouring this in right on top of the pecans.
And just let it kind of kind of It kind of Finds Its level like water so we just keep putting it right in the middle right in the middle and you can see how the syrup is now filling up the pie crust and you can see the pecans sticking out which I love I love that it’s like like they’re floating up it’s great getting close.
Now I’m going to throw a few more peans in the middle because they had a little dispersement and we want those covered up so there we go and your pie crust is now filled up ready to bake on the gluten-free crust the flowers that we use to make the gluten-free pie crust don’t Brown quite.
As well as regular conventional meat flowers so I like to put a little egg wash which is nothing more than a raw egg beaten and put a little water in there you know like a tablespoon maybe and do a little brushing of the egg wash on the exposed rim of the crust that way it’ll be nice and brown and everybody will say wow that is awesome okay we are.
Going to get ready to put it in the oven okay we’re ready to bake but remember you put your sheet pan in the hot 425° oven so don’t reach it and grab it without oven Ms I’m going to take out the super hot sheet pan very carefully to make sure that you know I don’t have a catastrophe and I’m now going to put it right here now what I like to do is I.
Like to put down a lining of maybe parchment paper or something because the syrup will start to bubble out of the pie and then it will get on your sheet pan and it won’t burn but it’ll stick on there and it’s just a lot easier to just not have that kind of a mess so I already have my piece of paret paper and it comes out of a roll and it’s really.
Rolly so I squish it up a little bit to make it lay flat okay so don’t forget that pan is hot I’m going to take our ready to go into the oven pie and put it on top of almost myself of the parchment paper just like that get my mitts and put it into the 425° oven for 10 minutes 10 minutes don’t let it stay.
In there for more than 10 minutes cuz that’s too hot here we go timer okay we’re going to let it wait okay the timer’s going off 10 minutes has gone by so let me see if I can figure out a way to turn that off and the pie has been in the 425° oven.
For 10 minutes now it has to go to a much lower temperature either turning down the heat on this oven or we’re going to put this pie in the oven that is 350° that’s already preheated so here we go but we’re going to do this carefully cuz it’s not.
Set and very carefully take it out you can see how the crust is already turning a little brown close this up open up the other oven and now I’m going to put it back in at 350 for 35 minutes okay the timer has gone off 35 minutes and Here Comes Your Beautiful.
Glutenfree Maple pecan pie does that not look fabulous thank you for watching I hope you enjoy the gluten-free Maple pean pie you can get our pie crust at HB or via delivered cold.com and uh have a really great Thanksgiving if you have any questions send us messages we will we will let you know.
What you need to know thanks
