Utterly Deadly (Gluten Free!) Southern Pecan Pie • extremechickens.com

Utterly Deadly (Gluten Free!) Southern Pecan Pie

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This incredibly rich Utterly Deadly (Gluten Free!) Southern Pecan Pie is sinfully delicious and absolutely perfect for your next family gathering or pot luck!

Utterly Deadly (Gluten Free!) Southern Pecan Pie Facebook Post image of pecan pie with border of fall leaves and a string of lights

Ingredients for Utterly Deadly (Gluten Free!) Southern Pecan Pie

  • 1 cup sugar
  • ¾ cup light corn syrup
  • ¾ cup dark corn syrup
  • 4 extra large eggs
  • ¼ cup butter
  • 1½ teaspooons vanilla extract
  • 1½ cups pecans (broken for easier slicing after baking)
  • 2 unbaked gluten free pie shells

Corn Syrup

My recipe calls for both light and dark corn syrup. They have slightly different flavors to them.

According to Karo, light corn syrup is milder in sweetness and flavored with real vanilla. Alternatively, dark corn syrup is flavored with molasses and has a bolder flavor.

Like most other recipes, either light or dark corn syrup works equally well. I prefer to use a mixture of both to give this Utterly Deadly (Gluten Free!) Southern Pecan Pie a flavor that is a little deeper without overpowering it with a strong infusion of molasses.

Gluten Free Pie Crust

When it comes to pie crusts, there are many options to choose from. For me and our family, it’s gotta be gluten free. We’ve tried several on the market and our favorite gluten free pie crust is, by far, one made by Gluten Free Nation, which unfortunately is currently only available for purchase in local grocery stores like Albertson’s, Central Market, H-E-B, and more.

We have served pies made with this crust to non-gluten-free family and friends and none were able to tell the difference between this one and their usual gluten filled counterpart. (Yes, it’s THAT good!)

How to Make Utterly Deadly (Gluten Free!) Southern Pecan Pie

1. In a saucepan, combine sugar and corn syrup, then boil until sugar crystals dissolve. This is an important step for two reasons.

  • Dissolving the sugar crystals makes for a smoother filling.
  • Pre-cooking part of the filling reduces the baking time and the potential for burning the crust.

2. Set the sugar/corn syrup mixture aside to cool.

3. Whisk eggs until yolks and whites are completely combined and mixture becomes slightly frothy.

4. Gently temper the eggs by slowly adding to the side of the bowl the warm sugar/corn syrup mixture while constantly stirring until all are combined. This cannot be stressed enough: this must be done SLOWLY or you’ll end up with scrambled eggs and who wants that in their pie?

5. Strain the egg and sugar mixture if any lumps are present. No matter how careful we are, accidents can happen so if you find a few pieces of cooked scrambled eggs in the pie mixture, strain it now before adding the remaining ingredients.

6. Add butter, vanilla, and pecans. The butter will melt in the warm pie filling mixture.

7. Pour filling mixture into 2 unbaked gluten free pie crusts. I’m using my favorite brand made by Gluten Free Nation, which unfortunately can only be purchased in a brick and mortar grocery store, like my local H-E-B grocer.

You can use a deep dish pie crust if you can find one or want to make your own, but note that this recipe makes a lot of filling – enough for two regular sized pie crusts. So, the amount of filling will likely be too much for a single deep dish pie crust and not enough for two deep dish pie crusts.

8. Bake in an oven at 350° for 45 to 60 minutes until center of pies wiggle, but no longer appear runny.

9. Remove from oven and cool until ready to enjoy!

Tips for the Perfect Pie

  • Start with eggs that have warmed to room temperature. If they are already warmed up from their previous refrigerator temps, they’ll be easier to temper with the boiled sugar mixture and will be less likely to turn into lumps of cooked scrambled eggs.
  • Tent the edge of the crust with foil to prevent burning. Remove the foil during the last 10-20 minutes of baking to give it a golden brown color.
  • The center of the pie should be jiggly, but not runny. If it jiggles but doesn’t look like soup when you bump the pie plate, then consider it done otherwise, you’ll overcook it. Rest assured, it will firm up as it cools.
  • This Utterly Deadly (Gluten Free!) Southern Pecan Pie can be wrapped in plastic wrap, frozen, and defrosted at room temperature, and reheated in a 350° oven for approximately 10 minutes or until warmed to your preferred temperature.

If you liked our Utterly Deadly (Gluten Free!) Southern Pecan Pie, then you’ll love some of our other favorite recipes!

Cheesy Pico Tequila Chicken

Chocolate Oatmeal Sunbutter No-Bake Cookies

Soy-Free Chicken Stir Fry

Easy Gluten Free Croutons

Easy Chewy Caramel Popcorn

Utterly Deadly (Gluten Free!) Southern Pecan Pie Facebook Post image of pecan pie with border of fall leaves and a string of lights

Utterly Deadly (Gluten Free!) Southern Pecan Pie

Utterly Deadly (Gluten Free!) Southern Pecan PieThe ExtremeChickens Team
This incredibly rich Utterly Deadly (Gluten Free!) Southern Pecan Pie is sinfully delicious and absolutely perfect for your next family gathering or pot luck!
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16
Calories 380 kcal

Ingredients
  

  • 1 cup sugar
  • ¾ cup light corn syrup
  • ¾ cup dark corn syrup
  • 4 extra large eggs
  • ¼ cup butter
  • teaspoons vanilla extract
  • cups pecans
  • 2 unbaked gluten free pie shells

Instructions
 

  • In a saucepan, combine sugar and corn syrup, then boil until sugar crystals dissolve.
  • Set the sugar/corn syrup mixture aside to cool.
  • Whisk eggs until yolks and whites are completely combined and mixture becomes slightly frothy.
  • Gently temper the eggs by slowly adding to the side of the bowl the warm sugar/corn syrup mixture while constantly stirring until all are combined.
  • Strain the egg and sugar mixture if any lumps are present.
  • Add butter, vanilla, and pecans.
  • Pour filling mixture into 2 unbaked gluten free pie crusts.
  • Bake in an oven at 350° for 45 to 60 minutes until center of pies wiggle, but no longer appear runny.
  • Remove from oven and cool until ready to enjoy!

Nutrition

Calories: 380kcalCarbohydrates: 54gProtein: 4gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 96mgSodium: 207mgPotassium: 66mgFiber: 3gSugar: 40gVitamin A: 169IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 0.1mgVitamin B5: 0.3mgVitamin B6: 0.04mgVitamin B12: 0.1µgVitamin C: 0.1mgVitamin D: 0.3µgVitamin E: 0.4mgVitamin K: 1µgCalcium: 25mgCopper: 0.1mgFolate: 9µgIron: 2mgManganese: 0.4mgMagnesium: 14mgPhosphorus: 56mgSelenium: 5µgZinc: 1mgCholine: 48mgNet Carbohydrates: 38g
Keyword Simple, Southern, Sweet, Tasty
Tried this recipe?Let us know how it was!

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