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Gluten Free Pecan Pie

Makes 1 pecan pie

The roots of this classic pie lie in the cuisine of the Southern States of America.  Serve a slice of pecan pie with coffee or as a dessert at the end of a meal.

Free from Gluten, Soya, Wheat


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Sweet Pastry

  1. Rub a little butter around the inside of a 20cm/8” tart or flan dish and pre-heat the oven.
  2. Put the flour, icing sugar and xanthan gum into a mixing bowl and stir to combine.
  3. Add the butter and using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Stir in enough of the water to bring the pastry easily together into a soft slightly sticky ball of dough - it will absorb liquid while resting.
  5. Cover the pastry and leave it to rest for 15 minutes.
  6. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  7. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.

Pecan Pie Filling

  1. Take a third of the pecans and chop them finely, arrange the remainder on a plate in a circular pattern.
  2. Put the cream into a bowl, add the cornflour and whisk until smooth
  3. Immediately add the golden syrup and stir well.
  4. Break the eggs into the bowl and whisk everything together.
  5. Stir in the chopped pecans.
  6. Pour the mixture into the pastry case.
  7. Transfer the pecans from the plate onto the mixture in the circular pattern.
  8. Bake for 40-45 minutes.


20cm/8” tart or flan dish, mixing bowl and pastry blender


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

40-45 minutes
This recipe worked really well but I didn't arrange the pecans on a plate, I just carefully placed them on top of the custard mixture in a circular pattern
By Jo Marriott
01 Jan 2020

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