Gluten-Free Texas Pecan Pie

Growing up, pecan pie was always my grandma’s specialty. When I started baking, I wanted to create a version that captured the warmth of her recipe with a touch of my own. This maple-infused pecan pie is the result – and I think Grandma would be proud!

What You’ll Need To Make This Pie?

For the sweet shortcrust pastry:

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon powdered sugar
  • A pinch of salt
  • 1/2 cup (1 stick) cold butter, cut into cubes
  • 1 large egg

For the filling:

  • 3 large eggs
  • 1/2 cup packed brown sugar
  • 1/4 cup (1/2 stick) melted butter
  • 2/3 cup maple syrup
  • A pinch of flaked salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans (around 6 ounces), roughly chopped


To make the sweet shortcrust pastry:

  1. In a bowl, whisk together the flour, powdered sugar, and salt.
  2. Add the cold butter and rub it in using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add the egg and mix until a dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for 1 hour to chill.

To make the filling:

  1. In a bowl, beat the eggs and brown sugar until light and fluffy (about 2-3 minutes).
  2. Add the melted butter, maple syrup, flaked salt, and vanilla extract.
  3. Stir in 3/4 cup of the chopped pecans.

To assemble the tart:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Roll out the dough on a lightly floured surface until it’s about 1/8 inch thick.
  3. Fit the dough into a 9-inch tart pan (or pie plate) and trim the edges.
  4. Prick the bottom of the dough with a fork.
  5. Line the dough with parchment paper and fill with pie weights or dried beans.
  6. Bake the crust for 10 minutes.
  7. Remove the parchment paper and weights and bake for an additional 10 minutes, or until lightly golden.

To bake the tart:

  1. Pour the filling into the crust.
  2. Sprinkle the remaining 3/4 cup of pecans over the top.
  3. Bake the tart for 40-45 minutes, or until the filling is set and slightly puffed. (A toothpick inserted in the center should come out mostly clean).
  4. Let the tart cool completely on a wire rack before serving.

Tips and tricks:

  • Use room temperature eggs for fluffier results.
  • Substitute agave nectar if you’re out of maple syrup.
  • Add a pinch of flaked salt to the crust for a sweet-salty contrast.
  • Store-bought pie crust or puff pastry works in a pinch!