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Gluten-free Pecan Pie

Prep Time 20 mins
Cook Time 55 mins
Course Dessert


  • 1/3 cup tapioca flour
  • 1/3 cup corn starch or potato starch
  • 1/2 tsp salt
  • 1 TBSP sugar
  • 3 TBSP butter cut into small cubes- or for dairy free version use vegan butter, earth balance makes a delicious one
  • 3 1/2 TBSP low-fat milk- or use dairy-free milk for no dairy
  • olive oil cooking spray
  • Filling:
  • 1/2 cup maple syrup
  • 1/2 cup light-colored corn syrup
  • 1/2 cup brown sugar - use dark brown for a more gooey and rich taste
  • 2 TBSP butter melted - or use vegan butter, melted
  • 1 TSP vanilla extract
  • 3 eggs
  • 1/2 cups chopped pecans- raw, uncooked, not seasoned


  • Crust: Add potato starch and tapioca flour to large mixing bowl & combine. Add in salt and sugar, stir. Then add cut butter into mixture and combine until it resembles a coarse meal. Add milk and use a fork to gently work mixture until all ingredients are combined. Press dough into a circle, cover with plastic wrap, and chill 1 hr.
  • Preheat oven to 350 F.
  • Roll covered dough to fit into your pie tin coated with cooking spray. Remove plastic wrap and continue to press dough into tin. Decorate edges how you prefer. Chill while preparing filling.
  • Filling: Combine all 'filling' ingredients minus pecans in a large bowl, stir. Then stir in pecans, pour into pie dish and bake for 30 minutes. Cover edges of pie crust with tin foil and bake an additional 25 minutes or until filling is puffed and golden brown. Cool for an hour or overnight.
  • ENJOY :)