Gluten-Free Pecan Pie with a sugar cookie crust! A complete indulgence but just a slice is a perfect dessert for those of use who usually just have to pass over the dessert table. Pictured below is what the crust looks like after it bakes and then what the filling looks like before baking. Do not overbake.
This is one of my favorite holiday recipes. Everyone comments that they cannot believe it’s gluten-free. So yummy! I made it for Thanksgiving and can’t wait to make it again for Christmas!
I love my pecans nice and crispy. But you could cook a little less for more of a golden brown look if you prefer. Be sure to spray the pie plate very well, before you press the sugar cookie crust dough into the pie plate. Even the dough is very buttery, it still needs a good bit of PAM spray.
Gluten-Free Pecan Pie1 package Pamela’s Sugar Cookie Mix (just use 1 cup of cookie dough)/make sugar cookies with the rest
Press cookie dough into a pie plate that has been sprayed well with PAM. Bake at 350 degrees for 10 minutes. Check dough to make sure it’s not overcooking. It should still be soft and just beginning to bake. If needed, bake for another 5 minutes. Remember the sides will continue to brown and the crust will continue to bake when you put it back in the oven to bake with filling.
Pecan Pie Filling:
- 1 cup packed light brown sugar
- 1/3 cup butter, melted
- 3/4 cup light corn syrup
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups pecan halves or pieces
Heat oven to 375 degrees. In a medium bowl mix brown sugar, butter, corn syrup, salt, and eggs with an electric mixer on medium speed until well blended. Stir in pecans. Place pie plate on a cookie sheet. Cover edges of pie with aluminum foil to prevent over-browning of crust. Bake 35 to 45 minutes or until the center is set. Cool 30 minutes. Refrigerate any leftovers.