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Gluten Free Maple Pecan Pie (Dairy Free)

My gluten free maple pecan pie is actually my favourite dessert! It's also dairy free too!

Ingredients

For the pastry

  • 225g Schar Mix It! Universal
  • tsp Xanthan gum
  • 115g dairy free hard margarine I use Stork Baking Block (cut into cubes)
  • 1 large egg beaten and mixed with a tsp of water

For the filling

  • 200g pecan nuts
  • 75g dairy free spread
  • 6 1/2 tbsp golden syrup
  • 3 tbsp maple syrup
  • 225g light brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tbsp gluten free plain flour
  • 1/2 tsp salt

Instructions

  • Start by making your pastry. Sieve your gluten free flour, xanthan gum and salt into a bowl.
  • Add your cubed margarine and rub in until it basically resembles breadcrumbs.
  • Very gradually (1-2 tsp at a time) add in your egg/water mixture using a fork to bring the mix together into a dough. Once all your egg/water mixture is added it should be quite easy to form a ball of dough with your hands. (The mixture shouldn't be really sticky, but a slight stickiness isn't bad at all, it's better than it being too dry).
  • Place in the fridge for a short while (20 - 30 minutes should be enough), after that get your pastry out and allow to return to slightly closer to room temp before rolling out.
  • Cut a large piece of parchment/baking paper that you can roll the pastry out onto. Sprinkle a little gluten free flour on it and on your rolling pin.
  • Roll out your pastry evenly to about the thickness of 0.5cm-1cm. Try to roll it into a more circular shape that is bigger than your tin as you will need it to go up the sides too!
  • Next CAREFULLY upturn your pastry into the tin, gently pressing it snug to the baking tin. (I know everyone says it, but really don't worry if there are a few cracks in the pastry or if you need to add extra to the sides. Just patch your pastry up with any extra bits you've got.
  • Leave to chill in the tin in the fridge briefly whilst you make your maple pecan filling.
  • Heat your oven to 190C. Spread your pecan nuts on a baking tray and allow to toast for about 8 minutes in the oven. Allow to cool and then chop. (I chop mine quite loosely so there is a mix of sizes)
  • In a saucepan gently melt together your dairy free spread, maple and golden syrup.
  • In a separate large bowl, briefly mix your eggs and sugar together until combined.
  • Add your butter/syrup mixture to the bowl followed by your vanilla, gluten free flour and salt. Mix again to combine.
  • Finally stir in your chopped pecan nuts.
  • Pour your maple pecan mixture into your pastry case and then bake in the oven for about 40 minutes. The filling should be set around the edges but can be slightly loose still in the middle. (If anything looks to be going too brown you can cover it loosely in the oven with some foil - but remember a pecan pie is quite dark in colour anyway!)
  • Once baked, allow to cool in it's tin before carefully removing.
  • Serve it up at room temp or slightly warmed if you prefer. (a little dairy free cream, custard or ice cream goes well with it... or just on it's own!)
  • Enjoy!!

Notes

* You will need a 9 inch loose bottomed pastry tin.