Recipe: Gluten Free Pecan Pie

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.

pecan pie

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.

pecan pie

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!

pecan pie
Amazing texture in this pecan pie
pecan pie

Pecan Frangipane Pie

My take on a pecan pie in a frangipane filling
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 minutes
Servings 10 people


Short Crust Base

  • 225 g Gluten-Free flour mix with xanthan gum my mix contains tapioca, potato starch and white rice flour
  • 1/4 cup castor sugar
  • 110 g butter chilled
  • 1 whole egg
  • 1 egg yolk

Ingredients Filling

  • 115 g butter
  • 115 g sugar
  • 1/4 cup warmed syrup
  • 115 g almond flour
  • 3 eggs room temperature
  • 1 tbsp GF flour
  • 1 tbsp vanilla essence
  • 200 g chopped pecans


Shortcrust pastry

  • Preheat your oven to 200C.
  • Place all your shortcrust pastry ingredients in a food processor and blitz on high until it forms a ball. Stop the machine as soon as it forms a ball
  • Roll out your shortcrust pastry and place it in a loose bottomed tart tin lined with parchment paper. Cut off the edges. Prick with a fork and then place parchment over the top and then rice and blind bake for 10min. Remove the rice and parchment paper and bake for another 5 minutes. Set aside.


  • Mix all the ingredients together in a large bowl until combined and then pour into the pastry shell. (I like to bake mine in the tart tin and only remove it after it has cooled down and firmed up (1-2 hours after cooking)
  • Reduce you oven to 170C
  • Bake for about 30-40 minutes or until set and golden on top. (check with a toothpick
  • Take out and leave to cool on the wire rack for an hour before attempting to remove it from the tin. Loose bottomed tins work best for this

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