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Pecan Pie

Pecan Pie

Recipe Details:

This delicious pie combines hazelnuts and pecans, so you may call it a nut pie, if you like. We use a pre-made gluten-free pie crust, so the recipe couldn’t be easier. Mix, bake, enjoy.

Download Recipe as PDF

TOTAL TIME: 1 hour

20 min

ACTIVE: 20 min

INACTIVE: 1 hour

Makes 1 pie

SERVING: 8 slices

Equipment List

  • Mixing bowl

Ingredients:

  • Pie Crust
  • 3/4 cup corn syrup
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbs corn starch
  • 1/4 cup non-dairy butter
  • 1 tsp vanilla
  • 3 Tbs flaxseed meal
  • 9 Tbs warm water
  • 1 1/2 cups hazelnuts
  • 1 cup pecans

Please see our suggested ingredient providers links just below the recipe…

1

Mise En Place

Gather all the Ingredients. combine the flax seeds and water. Set aside for 10 minutes.

Pecan Pie Mise en Place Nuts
2

Chop pecans

Chop the pecans.

Pecans in a Bowl
3

Chop hazelnuts

Chop the hazelnuts

Hazelnuts in a Bowl
4

Mix ingredients

Mix together all ingredients except for the nuts.

Mixing Flax Seed as Egg Substitute
5

Add nuts

Fold in the hazelnuts and pecans..

Mixing Pecan Pie Filling
6

Fill pie crust

Pour the filling into the pie crust.

Pouring Pecan Pie Filling into Crust
7

Bake

Bake at 350F for 60-70 minutes. The filling should be bubbly, but still a little liquid.

Pecan Pie on a table
8

Rest

Let the pie cool a little, it will firm up as it rests. Then enjoy.

Cheri and Eileen with Finished Pecan Pie

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Wholly Wholesome Gluten Free Pie Shell

EarthBalance Non Dairy Butter

Bob’s Red Mill Fax Seed Meal

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

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Article by Cheri

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