Gluten-Free Pecan Pie

Now all of your family and guests can enjoy pecan pie, made with Pillsbury® Gluten Free pie and pastry dough!

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  • prep time 20 min
  • total time 3 hr 5 min
  • ingredients 7
  • servings 8
 

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

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LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
460mg
460%;
Total Carbohydrate
74g
74%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
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 Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.