Pecan pie is one of my favorite pies. I came up with this recipe by combining two different recipes. The first recipe was a gluten based pecan pie, so that meant already converting it to gluten free. The other thing is that the pie was made solely from sugar, syrup, egg and pecans. It sounded too rich and sugary for my liking. I wanted something with a bit more texture and substance and less sweet. I thought about my recent frangipane pear tart and wanted a similar texture.
The result is that I combined the original recipe (adjusting the ratios) and adding in almond flour, a gluten free flour blend and some baking powder.
The result was a delicious pecan pie that was slightly cakey but still had that chewiness from the sugary mixture. I used my own signature shortcrust pastry blend which is always crispy and delicate. As you can see, it allows you to roll it super thin. A thin shortcrust pastry for this pie is ideal as it doesn’t detract from the pie itself.
Just look at that texture! Much like a frangipane!
