The perfect fall and Thanksgiving dessert! I have always loved pecans in every form, and this pie is no exception! It is gluten free and easily made dairy free.
1 1/2 cups GF flour blend (I used Pillsbury GF flour for this recipe)
1 tsp salt
1/2 cup cold butter or DF buttery spread
5 tbsp almond milk
1 cup sugar or coconut sugar
1 cup light corn syrup
2 tbsp butter or DF buttery spread melted
1 1/2 tbsp vanilla extract
2 cups pecans roughly chopped
Preheat the oven to 375 degrees F. Use gf cooking spray or oil to grease a pie pan and set it aside.
In a large bowl, add the GF flour and salt. Cut the cold butter into small teaspoon sides pieces. Add the butter into the mixture. Use a pastry cutter or your hands to mend the butter into the flour, by the end the butter should be in pea size pieces.
Add the almond milk and use your hands to knead the dough until it forms into a ball.
Between two pieces of parchment paper use a rolling pin to roll the dough in a circular form until it is roughly 11 inches in diameter. Peal up the top piece of parchment paper and carefully flip the dough into the pan. The dough will likely crack in spots, so use your fingers to mend it together, and a fork to crease the edges.
For the filling, in a large bowl combine the sugar, corn syrup, butter, eggs, vanilla extract and mix until combined.
Fold the pecans into the mixture.
Poor the filling into the pie pan, and top with more pecans for decoration if you would like.
Bake for about 65-70 minutes or until the pie appears firm and doesn’t jiggle when you move it. If the edges begin to brown before it’s done, lay a piece of tinfoil over it while in the oven so the crust doesn't burn.
Enjoy and happy fall!