Pecan Pie

Updated: Jan 23


Pecan Pie - gluten-free food allergy recipes - amanda macgregor centineo

Ingredients

 

Notes:

  1. You can switch up the sugars with ones that work better with your diet, such as coconut sugar, or you can use some good ol' fashion cane sugar.*

 

Directions

  1. Prepare your pie crust as instructed in the recipe.

  2. Preheat oven to 425F.

  3. In a mixing bowl, combine the sugars, eggs, butter, flour, salt, and vanilla.

  4. Fill the crust-lined pie pan with pecans to the top and pour the filling over until covered.

  5. OPTIONAL: Drizzle cinnamon sugar on top.

  6. Bake for 15 minutes at 425F. Then lower the oven temperature to 350F and bake for 40 minutes.

  7. Remove from oven and let cool for at least 30 minutes before serving. If you are making the pie in advance for a holiday or gathering, allow it to fully cool before covering and storing it in the fridge. To reheat, remove the pie from the fridge and let it sit on the countertop for about 30 minutes to reach room temperature. Then heat in the oven at 350F for about 5 to 10 minutes.

Slice of pecan pie with the works!
Serve a slice, hot, with a scoop of vanilla ice cream and caramel drizzle on top, with a side of whip cream!

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