Gluten And Dairy Free Pecan Pie – a delicious recipe with crust, butter, eggs, sugar, white corn syrup, arrowroot flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Melt the butter over medium-low heat and set aside to cool.
3
In a large bowl, mix the eggs.
4
Add the sugar.
5
Then the corn syrup. I used half white syrup and half dark syrup, it's all I had.
6
Stir in the arrowroot flour. Cornstarch would also work. Tapioca flour may work too, but I'm not sure.
7
Now add in the salt and vanilla.
8
The coconut creamer.
9
Now the melted butter and mix well. Try to get all of the lumps out.
10
Pull your crust out of the fridge and sprinkle the pecans into the pie shell.
11
Pour the batter over the pecans. Looking good!
12
Bake for 15 minutes, then reduce the heat to 300 and bake an additional 25 minutes or until it is no longer giggly and the top is brown.
829
kcal
Calories
60
g
Fat
64
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 gluten free pie crust, 4 tablespoons butter Earth Balance, vegan, 3 eggs, 3/4 cup sugar, and more.
Yes, Gluten And Dairy Free Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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