This pecan pie recipe came from an older lady who is known ’round these parts for her cooking. 🙂 She gave me this recipe when me and my husband got married over 8 years ago-wow 8 years! On the recipe card it says, “This is my own recipe and it took 5 years to perfect.” This is not her exact recipe, as she used flour and evaporated milk, but I think it’s pretty perfect.
When I told my mother-in-law I was making pecan pie she asked me if I used corn syrup. I thought it was a weird question but answered yes. It wasn’t until she directly asked me if we were still corn free that I put together that corn syrup has corn in it.
The corn-free thing was just a trial. Some people believe that corn has gluten in it, so I thought I would make Lance go corn-free for awhile to see if we saw a difference. He had been off of corn for a week and half, so I let him have a little bit of pie just to see if he had a reaction. The result? I couldn’t tell.
We have seen a small improvement in his behavior but I’m not sure if it’s the corn-free thing or some of the new sensory therapies we’ve been trying.
Anyways… here’s my gluten free, dairy free, but not corn free pecan pie recipe:
Update- To make this pie paleo compliant, use this date paste recipe instead of sugar and use honey instead of corn syrup. Honestly, I think I like this version even better 🙂
- 1 gluten free pie crust
- 4 Tbsp Earth Balance butter or Earth Balance coconut spread or coconut oil
- 3 eggs
- ¾ C sugar OR sifted coconut palm sugar OR ½ C Date Paste (see above)
- 1 C honey
- 3 Tbsp. arrowroot flour, tapioca flour, or cornstarch
- ½ tsp salt
- 1 Tbsp vanilla
- ½ C full fat canned coconut milk
- 1½ C chopped pecans
- Preheat oven to 350 degrees.
- Melt the butter or coconut oil over medium-low heat and set aside to cool.
- In a large bowl, mix the eggs.
- Add the sugar or date paste.
- Then add the corn syrup (or honey) and stir in the arrowroot flour, salt, vanilla, coconut milk and melted butter. Mix well.
- Pull your crust out of the fridge and sprinkle the pecans into the pie shell.
- Pour the batter over the pecans.
- Bake for 15 minutes. Check crust, once it's browned you need to cover the crust with a crust protector or make one out of foil.* Then reduce the heat to 300 degrees and bake an additional 25 - 35 minutes or until it is no longer giggly and the top is brown.
- Cool completely before serving.