Impulsive Culinarian’s Gluten Free Canadian Maple Pecan Pie Recipe
Pie Crust Ingredients
- 1/4 cup Brown Rice Flour
- 1/4 cup Masa Harina Flour
- 1/4 cup Sweet White Rice Flour
- 1/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1/2 tsp Guar Gum
- 1/3 cup Coconut Oil
- 2 tbsp Honey
- 1 Egg
- 1 tbsp Cold Water
Pie Filling Ingredients
- 4 Eggs
- 1/2 cup Real Canadian Maple Syrup
- 1/2 cup Corn Syrup
- 1/3 cup Brown Sugar
- 1/4 cup Light/Golden Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Dairy Free Margarine, melted
- 1 1/3 cup (150g) Pecan Halves
- Preheat oven to 375°
- Place all dry pie crust ingredients in a food processor and pulse a few times to mix.
- Add coconut oil, honey, and egg, then pulse again a few times until just combined throughout.
- Add one tbsp of cold water and pulse again until the pie crust dough just starts to clump together a bit.
- Empty the dough onto a large square of parchment or wax paper.
- Cover with a large square of plastic wrap and push the dough together to form a flat, solid disc.
- Lay the plastic wrap on top of the disc and begin rolling out the dough until it is large enough to cover the entire circumference of your pie plate.
- Remove the top layer of plastic wrap and carefully flip the pie shell into your pie plate with the help of a large cutting board, then remove the remaining parchment/wax paper.
- Gently push the dough into your pie plate, and fix any rips, tears, or missing areas of your shell by helping it along with your hands.
- Place pie shell in the freezer while preparing the rest of your recipe, let it freeze completely for at least 15 – 20 minutes
- In a medium mixing bowl, whisk the eggs until thoroughly scrambled
- Add syrups, sugars and vanilla extract to the eggs and whisk until sugars are completely dissolved
- Melt margarine in the microwave, then drizzle into the egg mixture while whisking
- Pour egg mixture into the frozen pie shell
- Gently place pecan halves on top of the mixture in some fancy decorative pattern
- Bake in the center rack for 50 minutes, checking at 30 minutes to see if the pie shell is browning too quickly
- If the crust is browning too fast, wrap tinfoil around the edge of the pie to protect the edges and continue baking for the remainder of the 50 minutes
- Let cool for around 4 hours before serving
Canadian Spin On A Classic Holiday Dessert
Sugar pies are such a lovely indulgence during the holidays, and few could be more delicious than a silky pecan pie laced with generous amounts of real Canadian maple syrup! This recipe comes together very quickly, taking longer to cook than it does to prepare, the only unfortunate part is having to wait so long to let it cool!
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.