Gluten Free Pecan Pie Recipes

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F.
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
• Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Steps:

• preheat oven to 325*.
• mix cream cheese and butter together, stir in flour, chill dough in fridge for 1 hour.
• Shape dough into balls and place in muffin tins, press dough up the sides and bottom of the muffin cups ( i usually wear a thin latex glove to stop my fingers sticking to the dough, and you have to work fairly quickly while the dough is chilled and still firm ) this amount usually makes 9 little pies.
• Sprinkle half the pecans into dough lined muffin cups.
• Beat together the egg, 1 tbsp melted butter, salt and vanilla until smooth.
• Spoon filling into cups and top with remaining pecans.
• Bake at 325* for 25 minutes.
• Cool completely before removing pies from muffin tins.

Steps:

• Throw all your ingredients in the blender and puree until smooth.
• You might have to stop and scrape the sides of your blender to make sure your batter is mixed through. If your blender will not hold the entire mixture, just puree in batches and then stir. It doesn't matter what kind of blender you use. This recipe is fool proof. You can't fail.
• Pour into a well greased 9 inch/23cm pie dish and bake at 150 C / 300 F for about an hour or until set.
• It can take up to an hour and a half to set.
• The pie makes its own subtle crust.
• I am a firm believer that people take the first bite with their eyes.
• Jazz up this simple pie with a drizzle of maple syrup, a dollop of vegan cream or ice-cream and top with some crushed pecans or shaved dark chocolate.
• You can also make little individual pies and mound cream, syrup and nuts on top.
• The different colors, textures, and flavors gives this pie a little extra kick.
• Whether making this for a guilt free family sweet treat, whipping it up for that surprise dinner guest that someone brings home, or preparing it for that special dinner party - this recipe is a winner. Your snout will returning to this pecan filled trough again and again and again, and you too, will not be leaving any leftovers!