Perfect Pecan Pie and a Giveaway!
 
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The perfect pecan pie with a smooth custard like filling, chopped pecan pieces and cinnamon and maple flavoring. Top it off with some fresh maple whipped cream.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • Pie Crust:
  • ½ cup plus 2 tablespoons brown rice flour, plus more for dusting
  • ¼ cup almond flour*
  • ¼ cup gluten free oat flour*
  • ⅓ cup tapioca starch
  • ⅓ cup cornstarch
  • 1¼ teaspoons xanthan gum
  • ¾ teaspoon salt
  • 3 tablespoons powdered sugar
  • 1 stick (1/2 cup) cold butter, cubed
  • 1 egg, beaten
  • 1½ tablespoons water
  • For Filling:
  • 2 tablespoons butter, room temperature
  • ½ cup sugar
  • 1 cup light corn syrup
  • dash of salt
  • 1 teaspoon maple extract
  • 1 teaspoon cinnamon
  • 3 eggs
  • ¼ cup half and half
  • 1½ tablespoons cornstarch
  • 1 cup chopped pecan pieces, plus about ½ cup pecan halves to decorate top
  • Maple Whipped Cream:
  • 1 pint heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon maple extract
Directions
  1. Prepare pie crust by mixing together, with a fork or whisk, brown rice flour, almond flour, oat flour, tapioca starch, corn starch, xanthan gum, salt, and powdered sugar in a large mixing bowl. Cut up stick of butter into cubes and drop into bowl. Using fingers, pinch and press butter pieces into the flour. Mix and incorporate until you are left with small pea sized crumbs. Scoop mixture away from center of the bowl to make a little well. Pour beaten egg and 1½ tablespoons of water into well. Using fork, mix and stir wet ingredients into dry until all dry ingredients are incorporated.
  2. Dough will be slightly sticky at this point. Knead with fingers until dough starts to come together and release from your fingers. Lightly dust a work surface with brown rice flour. Transfer dough to floured surface and knead until smooth. Cover ball of dough with plastic wrap and chill in fridge for 20 minutes.
  3. While dough is chilling, preheat oven to 350 degrees and begin making filling. In a medium sized mixing bowl, cream together butter and sugar. Add corn syrup, dash of salt, maple extract, and cinnamon. Beat until incorporated. Add eggs one at a time, beating after each addition. Add half and half and cornstarch and mix until combined. Fold in 1 cup of chopped pecan pieces with a spatula.
  4. Remove pie dough from the fridge. Lightly flour work surface. Remove dough from plastic wrap and lay on work surface. Lightly flour top of dough as well as rolling pin. Roll dough to ⅛" thick and about 11-12" in diameter.** Take one end of dough and hold it along with the rolling pin. Roll half of the dough onto the rolling pin and pull up to remove rest of dough from surface. Transfer to a 9" pie tin.
  5. Gently set dough into pie tin, making sure that dough is fully inserted and touching all edges of the tin. leaving about ¾" of dough around perimeter of tin and cutting remaining dough off. Fold dough that hangs over under itself and pinch together. Crimp edges of pie as desired.
  6. Pour pie filling over dough. Brush edges of dough with beaten egg white. Decorate top of pie with pecan halves. Cover entire pie with a double layer foil tent. Place pie on a thin baking sheet and bake for 55-60 minutes at 350 degrees or until top is set when touched with finger and pie slightly jiggles in the center.
  7. Remove pie from the oven and allow to completely cool before serving.
  8. To make whipped cream, pour chilled heavy whipping cream into a bowl. Add powdered sugar and maple extract. Beat on high until soft peaks form. Serve immediately.
Notes
*I just made this crust using ½ cup sorghum flour in place of the almond flour and oat flour and it tasted great. You can use that substitution if you have it on hand.
**If dough is cracking, it may be too cold. Press pieces back together with hands. It will warm the dough.
Recipe by Breezy Bakes at https://www.breezybakes.com/perfect-pecan-pie-christmas-cash-giveaway/