Reader Mary C. wanted to convert Erin’s ($5 Dinners) Almond Pecan Pie to a crustless Almond Pecan Pie the other day and asked for help. (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 Easy Crustless Pecan Pie came out perfectly, so I thought you might enjoy adding this 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 the corn syrup in this recipe and since then I’ve made many different versions of this pie, with different sweeteners (even refined sugar free options) and alternatives to butter. All these options are noted in the recipe.
This “original” version is a crowd pleaser though—a classic pecan pie, just without the crust. For the record, not a single guest at my Thanksgiving table noticed there was no crust for this pie (or the other two pies I served). The crustless versions are just so good; a crust is not needed and, of course, the lack of a crust (and those extra steps) makes these pies gfe. By the way, gfe reader Aleasha shared that she like to make a chocolate chip version of this Easy Crustless Pecan Pie simply by sprinkling chocolate chips on the bottom of the pie plate before she adds the filling. She added that she prefer using pecan pieces (or walnut pieces) instead of pecan halves or easier slicing and, therefore, prettier slices.
- 1 cup granulated sugar (or coconut palm sugar)
- 1 cup light corn syrup (or honey or maple syrup, or a mix of both)
- 6 eggs
- 2 tbsp butter (or non-dairy substitute), melted
- 2 tsp vanilla extract
- 1½ cups pecans
- Mix all ingredients in greased pie plate. Bake in a preheated 325-degree Fahrenheit oven for 45 minutes.
By the way, gfe reader Aleasha shared that she like to make a chocolate chip version by sprinkling chocolate chips on the bottom of the pie plate before she adds the filling. She added that she prefer using pecan pieces (or walnut pieces) instead of pecan halves or easier slicing and, therefore, prettier slices.
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. 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.
It’s snowing here now! 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!
This recipe is linked to Gluten-Free Recipe Fix.