Love pecan pie? Don’t feel like bothering with a finicky gluten-free pastry crust? Here’s your solution!! Super easy, quick to make, and tastes just like the real thing. Or better!
1 1/2 cups gluten free flour mix (I used 1/2 cup each of brown rice flour, coconut flour, and 1/4 cup each of tapioca starch & soy flour)
1/2 tsp salt
3 tbsp sugar
6 tbsp butter or margarine
2 eggs, lightly beaten
3/4 cup sugar
3/4 cup corn syrup (or golden syrup if you’re avoiding corn)
1 1/2 tbsp melted butter or margarine
3/4 tsp vanilla extract
1 1/4 cups coarsely chopped pecans
Preheat oven to 350°F. Spray a 7″x11″ (or 9″x13″) pan with vegetable oil or grease with a small amount of coconut oil.
Beat bottom ingredients until dry & crumbly. Press firmly into the pan.
Bake until light golden brown, about 20 minutes.
I’m currently operating with an oven somewhere between a “real” oven and a toaster oven. It won’t quite fit a 9″x13″ pan, so put it into two 9″x9″ pans instead. Worked well, but took extra time since I had to bake everything twice!
Mix all the top ingredients other than the nuts. DO NOT BEAT. Once mixed, stir in the chopped pecans. Pour the mixture over the baked crust, and spread evenly. Bake until set (about 25 mins).
Try not to just eat it hot out of the pan with a fork! Cool, then cut into squares.