For those of you who don’t know, I do not eat gluten or dairy. Thus, none of my recipes contain either of these ingredients. These restrictions are part of my overall goal to heal my thyroid, which is something I will discuss on my blog in near future. I whipped up my own batch of pecan pie (my favorite!) this Thanksgiving. I made it crustless, because I personally just LOVE the gooey filling. I also created this recipe on the fly on Thanksgiving morning, so I kept things simple. That said, you can definitely modify this recipe and pour the batter into a gluten-free (or regular) pie crust!
Know that this is not a “healthy” recipe. It is however gluten free, dairy free, and contains less than half the sugar of a regular pecan pie.
1 cup Karo dark corn syrup
1/2 cup stevia
2 tablespoons Earth Balance, melted (this is a vegan butter substitute)
1 teaspoon pure vanilla extract
1-1/2 cups pecans
1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, stevia, butter substitute and vanilla in a large bowl. Stir in pecans.
3. Pour filling into one 9-inch pie dish (or three 4-inch ramekins). You do not need to grease the dish, but you may use the butter substitute or coconut oil to do so if you please.
4. Bake on center rack of oven for 35 to 45 minutes.
5. To check pie: Tap center surface of pie lightly with a utensil – it should spring back when done.
6. Cool on wire rack before serving.
I paired my pecan pie with dairy-free coconut milk ice cream! Delicious!