Gluten-Free Pecan Pie |

Gluten-Free Pecan Pie

Favourites 17

Prep Time: 30 Minutes | Baking Time: 30-40 Minutes

Serves 8–12

Made with maple syrup and toasted pecan nuts, this is a sticky and sweet tart that makes the ideal end to a celebratory meal. It’s best served at room temperature, which means it can be made in advance, leaving you more time to get on with the main event.


  • 1 batch of gluten-free shortcrust pastry (from book), at room temperature
  • 350g of pecan nuts
  • 75g of unsalted butter, cubed
  • 100ml of golden syrup
  • 50ml of maple syrup
  • 3 eggs
  • 225g of light soft brown sugar
  • 1 tsp of vanilla extract
  • 1 tbsp of plain gluten-free flour
  • 1/2 tsp of salt


  • A 23-cm loosebottomed tart pan, greased and lined with baking parchment
  • A baking sheet lined with baking parchment


  1. Preheat the oven to 190°C (375°F) Gas 5.
  2. Lay a piece or overlapping pieces of clingfilm larger than your tart pan onto the work surface and lightly dust with flour. Place the pastry ball in the middle and gently press it into a disc shape with your hands. Lay a second piece of clingfilm wrap over the top of the pastry and, with a rolling pin, roll out the pastry to a thickness of 5 mm in a roughly circular shape of around 30–35 cm in diameter.
  3. Lift off the top layer of clingfilm and, using the rolling pin to help lift the pastry, lay the pastry over the pan, so that the remaining clingfilm is facing upwards. Gently lift and press the pastry into the pan, easing it into the corners. Remove the clingfilm and trim the excess away from the pan. If there are any cracks in the pastry, use the trimmings to patch them back together – and don’t panic!
  4. Chill the pastry case in the fridge while you make the filling.
  5. Spread the pecan nuts in one layer onto the lined baking sheet and bake in the preheated oven for 5–8 minutes until lightly toasted. Keep the oven on.
  6. Cool slightly and then chop 200g of the now toasted nuts, leaving the remainder in whole pieces.
  7. In a saucepan gently melt together the butter and both syrups until completely combined. Then remove from the heat and set aside.
  8. In a large bowl, or the bowl of a free-standing mixer, whisk together the eggs and sugar until pale. Add the butter and syrup mixture along with the vanilla extract, flour and salt, and whisk again. Stir in the chopped nuts and pour into the chilled pastry case.
  9. Arrange the remaining nuts over the top of the tart in concentric circles and then bake in the oven for 30–40 minutes until the filling has set.
  10. Remove from the oven and allow to cool completely in the pan before carefully removing. The tart slices can be served cool or warmed in the oven for a few minutes before serving.

Recipe taken from This is Gluten-Free by Victoria Hall, photography by Adrain Lawrence (Ryland Peters & Small, £16.99)