Gluten-Free Pecan Pie with Orange Zest
yields: 1 9-inch pie
Ingredients
Gluten-free Pie Crust
- 1 Gluten-free pie crust, Up to step 10
Pecan Pie
- 4 large eggs
- 1 cup light brown sugar
- ½ cup dark corn syrup, see below for substitutions
- ¼ cup unsulfured molasses, see below for substitutions
- ½ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon packed orange zest
- 2 cups shelled pecans, chopped
- ⅓ cup shelled pecan halves
- ½ teaspoon flaky salt
INSTRUCTIONS
Gluten-free Pie Crust
- Follow the instructions for a single layer gluten-free pie crust up to step 10.
- Trim the edges so there is just ½-to-¾-inch of overhang all around. Fold the overhang under and use your thumbs and index finger to crimp the edges of the pie into a fluted pattern. Dock the bottom of the pie with a fork to prevent it from puffing up too much in the oven and chill in the fridge for at least another 30 minutes, or in the freezer for 10 minutes, while you prepare the filling.
Pecan Pie
- Preheat oven to 400ºF.
- In a medium bowl or in the bowl of a stand mixer, beat eggs until thoroughly mixed. Add brown sugar, dark corn syrup, molasses, salt, melted butter, vanilla, and orange zest, and mix thoroughly.
- Sprinkle the chopped pecans over the pastry-lined dish. Pour the filling mixture over chopped pecans.
- Arrange the pecan halves around edge of filling next to crust for decoration.
- Set the pie on the middle rack of the oven and bake for 10 minutes.
- Reduce heat to 325ºF, and bake for 30-35 minutes longer or until set.
- Remove from oven and let cool to room temperature.
- Sprinkle the pie with flaky salt and serve with a dollop of nutmeg-spiced whipped cream.
Notes
Note: My glass pie dish is 9.5-inches, so the filling didn't fill it all the way up (which I didn't realize until I went to make the pie - oops). This pie recipe is meant for a 9-inch pie dish (but tastes equally as delicious in a 9.5-inch dish;)
Substitutions: For a twist, you can substitute the dark corn syrup with maple syrup or sorghum molasses. You can also substitute the unsulphured molasses with additional dark corn syrup for a more subtle flavor.
