Gluten-Free Pecan Pie

(2)
  2 reviews
  • 20 min prep time
  • 3 hr 5 min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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