Pecan pie, anyone? We’ve used this all natural pecan pie recipe for years. It’s now a tradition at our house. If you love pecan pie but hate the idea of feeding your family corn syrup, try our Healthy Family pecan pie recipe. The gluten free crust is simple and can be used for other kinds of pies. I finally decided to post this homemade all natural pecan pie recipe made without corn syrup after years of making it. My extended family loves it. If my family likes it, and they can eat anything that they like, then yours will too.
I’ve made several allergy-friendly alterations to the typical pecan pie’s standard ingredients. When you read the recipe don’t worry. It WILL taste as good. I promise. Since we avoid corn syrup, this pecan pie recipe is made without it. The result is going to taste very much like the ones you buy in the store. I’m not kidding. Everybody will love it.
Ingredients for our Healthy Family Pecan Pie:
(For the Gluten Free Crust)
1 1/2 cups of gluten-free sweet rice flour
1 1/2 TBS pure maple syrup
1/3 tsp sea salt (regular table salt contains minute amounts of corn)
3/4 tsp homemade vanilla (if you aren’t corn allergic you can use a safe gluten-free brand) Making your own homemade vanilla is quite easy. To make vanilla you just need to soak 6 scored vanilla bean pods in 2 cups of potato vodka for about 6 weeks.
3/4 tsp guar gum (you can substitute for xanthan gum if it doesn’t bother you)
3/4 cup of spectrum palm oil (you can also use lard, we’ve done that too).
(For the filling)
3 large eggs, beaten
1/2 cup organic packed brown sugar
3/4 cup organic brown rice syrup *if you live in the Chicago area, you can get it at Dominicks.
3/8 (1/4 plus 1/8) cup melted ghee or Spectrum palm shortening
2 cups finely chopped pecans
Directions for all Natural Pecan Pie with a Gluten free Crust:
Mix all pie crust ingredients together. Knead the gluten-free pie dough until it is a nice consistency. Sprinkle your work surface with additional rice flour as you knead until the dough is no longer sticky. Using your fingers, shape your pie dough into a greased pie plate by pressing down the bottom and up the sides. When the dough is nicely shaped up the sides, use a fork to score the edges as seen in the photo. (This makes it look pretty!). Before putting your pecan pie crust in the oven, make several air holes in the bottom of your crust with the tip of your fork. Bake the crust in the oven at 350 °F for 15 minutes.
While the gluten-free pie crust is baking, mix the allergy-free filling ingredients in a large bowl with a beater. Immediately pour your filling into the half-baked crust when it is ready. Return your pecan pie to the oven and continue baking for 35-45 minutes at 350°F. Keep an eye and nose on the pie. Depending on the oven it may cook quicker than your think, or take longer than usual. Let the pie cool completely before serving. We usually chill it in the refrigerator overnight and serve it the next day. It tastes great on it’s own, with a non-dairy whipping cream, or with dairy free ice cream.
I hope you love this recipe as much as we do in our house. Dessert doesn’t need corn syrup to taste good. Subscribe to Healthy Family if you’d like to get updates on our latest recipes. And have a happy holiday, if you are baking this for a family get together.