Rating: 4 stars
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No Thanksgiving dinner is complete without a pecan pie. If you have gluten-free family members, this pie will be a real treat for them.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
13 mins
total:
4 hrs 8 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, granulated sugar, and salt in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.

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  • Preheat oven to 350°.

  • Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Chill until ready to fill.

  • To prepare filling, combine maple syrup and next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Stir in pecans; pour into prepared piecrust. Bake at 350° for 30 minutes. Shield edges of piecrust with foil; bake an additional 25 minutes or until filling is puffed and golden brown. Cool completely on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

256 calories; fat 13.7g; saturated fat 3.7g; mono fat 6.3g; poly fat 2.9g; protein 2.6g; carbohydrates 33g; fiber 1.1g; cholesterol 51mg; iron 0.6mg; sodium 149mg; calcium 40mg.
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