This post is linked to Diane’s Friday Foodie Fix—Pecans. Check out the other recipes there and add one of your own. FYI—Diane’s secret ingredient next week is chocolate. You know you won’t want to miss that one for sure!
Reader Mary C. wanted to convert Erin’s ($5 Dinners) Almond Pecan Pie to a crustless one the other day. (We had a discussion in comments on my Crustless Pumpkin Pie recipe post.) In my research for Mary, I came across this crustless pecan pie recipe at Cassandra’s blog, Delightfully Gluten Free. It didn’t call for any flour at all! Even though I hadn’t made pecan pie in years, I immediately added the recipe to my baking plans for Thanksgiving. (I adore pecans, but usually just snack on a few throughout the week.) This pie came out perfectly, so I thought you might enjoy adding this crustless version to your crustless pie repertoire.
Admittedly, this recipe does have a lot of sugar in the form of granulated sugar and the corn syrup. Frankly, I was surprised I even had corn syrup in the pantry, because I don’t remember the last time I used it. I used the last of it in this recipe and next time I’ll make the pie using honey and probably coconut oil instead of butter. I’ll let you know how it goes. This version is a crowd pleaser though—a classic pecan pie, just without the crust. Not a single Thanksgiving guest noticed there was no crust on this pie (or the other two I served). They are just so good; a crust is not needed and, of course, that makes them gfe.
Easy Crustless Pecan Pie
(Click here for a print version of this recipe.)
1 cup granulated sugar
1 cup light corn syrup
2 tbsp butter (or non-dairy substitute), melted
2 tsp vanilla
1 1/2 cups pecans
Mix all ingredients in greased pie plate. Bake in a preheated 325-degree Fahrenheit oven for 45 minutes.
Shirley’s Notes: Cassandra said her mother has been making this pie for years, but the source of the recipe is unknown. The original recipe said you could mix ingredients right in the pie plate, but I mixed all in a bowl and then poured into greased pie plate.
Are you wondering what is going on next week? Well, there’s the Holiday Food Fest, which continues on next Thursday right here at gfe—at my new Out and About page. The theme is Holiday Dishes: Sides, Main Dishes, Soup … Anything Goes. I’m sure you’ll have something great that you’d like to contribute or just want to check back to get some new ideas that have already been kitchen tested by some of your favorite bloggers. If you’re still looking for holiday party ideas, be sure to check out last week’s roundup of Cocktails, Mocktails, and Appetizers (including awesome Honeyville giveaway!). My entries were Crab Ball and Reindeer Antlers Holiday Punch (note that the giveaway winners are up on that post!).
Now, let’s talk dessert some more. Please join the Gluten-Free Progressive Dinner Party crew next week for some wonderful dessert ideas for the holidays (including my optional, but admittedly irresistible, topping for this pecan pie). Diane, our lovely and gracious host, has planned five different categories of desserts for us. Five days of desserts … now you know that will be good! Read below for the categories and the bloggers who will be participating. (Incidentally, if you’re still pondering your upcoming holiday meals, I suggest you check out our Thanksgiving Progressive Dinner Party for some ideas. You can find all the links within my post for that dinner party here.)
Tuesday, December 8, Frozen or Chilled Desserts—That would be me, gfe, as well as Diane of The W.H.O.L.E. Gang.
Thursday, December 10, No-Bake Desserts—Diane of The W.H.O.L.E. Gang.
Friday December 11, Favorite Desserts—Melissa of Gluten Free For Good.
It’s snowing here! I absolutely love snow. Now that my post is done, maybe I’ll get in some baking (Banana Chocolate Chip Cookies) and some holiday decorating while Mr. GFE and Huckleberry (one of our cats) both snooze away. Later, we’ll be heading out to attend a combination family birthday party/oyster roast. I’m taking some Reindeer Antlers to share. There’s probably just enough left of our latest batch for any who want to partake to have a small glass, so that will work out very well.
Holiday cheers to all!
Not just gf, but gfe!
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