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Gluten-Free Pecan Pie

(2)
  2 reviews
  • 20 min prep time
  • 3 hr 5 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
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Now all of your family and guests can enjoy pecan pie, made with Pillsbury® Gluten Free pie and pastry dough!

Ingredients

Crust

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough

Filling

2/3
cup sugar
1/3
cup butter, melted
1
cup corn syrup
3
eggs
1
cup pecan halves or broken pecans
Sweetened whipped cream, if desired

Steps

  • 1 Heat oven to 375°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  • 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.
  • 3 In medium bowl, beat sugar, melted butter, corn syrup and eggs with whisk or hand beater until well blended. Stir in pecans. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.
  • 4 Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of bake time. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Serve with whipped cream. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 375°F. Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9-inch pie plate.
  • 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over, and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate. Flatten edge with fork or crimp for decorative edge.
  • 3 In medium bowl, beat sugar, melted butter, corn syrup and eggs with whisk or hand beater until well blended. Stir in pecans. Pour into crust-lined pie plate. Cover edge of crust with strips of foil.
  • 4 Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of bake time. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Serve with whipped cream. Cover and refrigerate any remaining pie.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

What's better than pecan pie? Chocolate pecan pie! Stir in 1 cup semisweet chocolate chips with the pecans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
12g
61%
Trans Fat
0g
0%
Cholesterol
90mg
30%
Sodium
460mg
19%
Total Carbohydrate
74g
25%
Dietary Fiber
1g
7%
Sugars
29g
29%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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