Two days after Thanksgiving, I posted about this gluten-free Luxurious Pecan Pie—with the photo above—on the gfe Facebook page:
“LUXURIOUS PECAN PIE … my new gluten-free pecan pie has been going fast since I took this photo. Only one piece left now. Mr. GFE, Son, and I might be fighting over it after lunch. Do you want this recipe? Sooner or later?”
Here are some of the replies:
“This impatient NY’er wants it yesterday! Lol”
“You have to ask??? Seriously. Want it now!!!”
“Sooner … pleeeeeze!”
“Yes!! I want it sooner, please!”
“That looks amazing, Shirley!”
Such a positive response to a new recipe always makes me happy and I have to admit this pecan pie is my new favorite! It gives you the classic pecan pie taste but also offers a bit of creaminess. The sugary factor is not screaming out, and somehow the pie just tastes “softer.”
Before I shared on Facebook, Son volunteered his own review.
Son: “The pecan pie is amazing! That crust is amazing!”
Me: “What do you like best about it?”
Son: “Well, I love the crust, and the pecans kind of break away from the creamy filling and give you a smooth velvety finish.”
Clearly Son loves it. I love it. Mr. GFE loves it. And so did everyone else when I served it at Thanksgiving. While I’m not sure that “smooth velvety finish” is typically a term applied to pies, I’ll take it! And I hope you’ll take a piece of this pie, too!
- 3 eggs
- ¾ cup of full-fat canned coconut milk (or heavy cream)
- ⅓ cup of maple syrup (or honey)
- 2 ½ tablespoons vanilla extract
- 1 cup of light brown sugar
- ⅛ teaspoon salt (I use sea salt)
- 2 tablespoons of butter (dairy or non-dairy), melted
- 2 cups of pecans pieces (pieces that are smaller than halves)
- Preheat oven to 350F. Have pie pan with unbaked pie crust ready to go. (I use my No-Roll, Never-Fail, Press-In Pie Crust.)
- In large bowl, beat eggs well. Mix in remaining ingredients.
- Pour into prepared crust and bake about 45 minutes, or until crust is browned and pie is slightly puffy.
- Cool to room temperature before serving. As pie cools, pie will deflate and firm up.
Using pecan pieces versus pecan halves makes for easier, “cleaner” pie slicing.