Gluten Free Date Pecan Pie

A Gluten Free version of a holiday classic! Dates compliment the pecans and add to the caramel richness of the filling. Try this luscious pie warm with a scoop of Vanilla or Pumpkin ice cream- what could say “the holidays” more than that?

Recipe courtesy of Sarah from In The Know Mom.

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Servings 8slices
Prep Time 30minutes
Cook Time 1hour
Submitted By Sarah Spittle from In The Know Mom
Rating
  • 1
  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8slices
Prep Time 30minutes
Cook Time 1hour
Submitted By Sarah Spittle from In The Know Mom
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Pie Dough
  1. Add the flour to a large mixing bowl.
  2. Top with butter cubes and quickly blend with hands until the mixture resembles a meal.
  3. Pour 3 Tbsp. of the water over the mixture and combine with a fork.
  4. With your hand, squeeze the mixture. If it doesn’t hold together add another Tbsp. and possibly more, until you can form a dough ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes (or up to 3 days).
  5. When the dough is ready, on a lightly floured surface (use gluten free flour), roll out the dough to fit your pie dish.
  6. Carefully transfer dough onto your dish and prick the bottom with a fork lightly, all over. Flute the edges if preferred. Chill in the fridge while you make the filling.
  7. Preheat oven to 350 degrees with a baking pan on the middle rack.
For the Pie Filling
  1. Melt butter in a pan over medium heat. Add brown sugar, whisking until smooth.
  2. Remove from heat and whisk in corn syrup, vanilla and salt.
  3. In a separate, medium sized bowl, lightly beat eggs, and then whisk in corn syrup mixture.
  4. Removed chilled pie shell from refrigerator and place pecans and dates in the shell. Pour corn syrup mixture evenly over them.
  5. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely before slicing.
Recipe Notes

To use a food processor to incorporate butter into flour when making pie dough, pulse cold butter and flour lightly until the mixture resembles a coarse meal then transfer to a mixing bowl and continue as written.

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