Last week, I asked our Facebook fans if they preferred pecan, apple or pumpkin pie for Thanksgiving. The overwhelming response was “all three.” In the last few weeks, we’ve done pumpkin pie and we’ve done apple pie, but we have yet to bring you pecan pie. Since one, apparently, can’t have enough pie at Thanksgiving, here is our take on pecan pie. I’ve never been a big pecan pie person. It wasn’t something I grew up with and it always struck me as extremely sweet. This pie definitely delivers on the sweet front, but I was pleasantly surprised at how much I enjoyed it. A small slice of this, paired with a nice glass of wine sounds absolutely delightful after a day spent crafting a Thanksgiving spread.
I don’t know if you’ve noticed, but ease of prep and time are big on my list lately for recipes- the most challenging thing about this recipe is getting the crust right and as I proved last week in our Step by Step Pie Crust Guide, making a pie crust is pretty darn easy with our new mix. Plus, with pecan pie, you only need one crust. You could make this pie and our simple pumpkin pie at the same time using only one package of our Gluten Free Pie Crust Mix. How’s that for easy and time-saving?
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Try using other nuts such as walnuts or hazelnuts in this classic pie recipe.
Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 – 16 servings
- ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
- 1 ½ cups chopped Pecans (185g)
- ¾ cup granulated Sugar (170g)
- 1/3 cup Brown Sugar, packed (70g)
- ¼ tsp Salt (2g)
- 1 cup Corn Syrup (330g)
- 1 Tbsp Butter, melted (10g)
- 1 Tbsp Bourbon (optional)
- 1 tsp Gluten Free Vanilla Extract
- 3 Eggs
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes. Meanwhile, preheat the oven to 425°F.
Combine the sugar, brown sugar and salt. Add the corn syrup, melted butter, bourbon and vanilla and mix well then add the eggs. Mix until thoroughly combined.
Remove the pie crust from the freezer and fill evenly with chopped pecans. Pour batter over the pecans and bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until center is set, about 35 – 45 minutes.
Let cool at least 2 hours before serving.