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Pecan Pie

Serving size: 4-5

Prep Time: 10 minutes

Bake: 50-70 minutes

FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, beans


  • 1 Cup white sugar

  • 1/3 Cup dairy free butter (we used Earth Balance soy free)

  • 1/2 Tsp salt

  • 3 Tbsp. brown sugar

  • 1 Cup corn syrup

  • 1/2 Tsp. vanilla extract

  • 3 large cold eggs

  • 1 cup heaping chopped pecans

  • Pie Crust (we have a recipe below if you need one)


  1. Preheat oven to 350

  2. Mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla all together in a bowl

  3. Pour chopped pecans in bottom of pie shell

  4. Pour the mixture over the top

  5. Cover top with foil gently

  6. Bake for 30 minutes

  7. Remove foil

  8. Bake for 20 minutes (be careful not to burn crust or pecans)

  9. If the pie is still too jiggly, cover with foil and bake for another 20 minutes

  10. Allow to cool for several hours over night

  11. Enjoy!



Serving size: 3 crusts

Prep Time: 20


  • 1 1/2 Cup Crisco

  • 3 Cups GF all purpose flour

  • 1 large egg

  • 5 Tbsp. cold water

  • 1 Tbsp. white vinegar

  • 1 Tsp salt


  1. In large bowl, with a pastry cutter work the Crisco and flour together for 3-4 minutes until there are no large chunks of Crisco

  2. In a small bowl beat the egg and pour into flour mix

  3. Add cold water, vinegar, and salt

  4. Stir together gently till well combined

  5. Separate into thirds and place in freezer safe bags

  6. Using a rolling pin flatten each bag

  7. Place in foil till you need them

  8. If using immediately put into freezer for at least 20 minutes

  9. Remove crust from freezer

  10. If frozen, let thaw for 15 minutes

  11. On well floured surface roll out crust starting from middle

  12. Roll until at least 1/2 inch larger than pie pan

  13. With metal spatula, lift the dough carefully into pie pan

  14. Gently press dough to the edges of the pan to make a clean edge



  • Here's a link for the flour we used at a GREAT price:

  • Good deal on Pecans:


Story behind the recipe:

Pecan pie is Allergy Girl's favorite pie. She's never been a fan of pies, especially the crust. She's usually one of those people who eats the filling and leaves the crust. The way the Chef makes this one though, she loves it all and can't get enough. The crust is such a flaky, soft, flavorful delight that it's almost like a short bread crust. It's not dry and crunchy like most crusts, so if you like that crunchy dry kind, then you should maybe look for a store bought crust or another recipe.

The filling is gooey, caramelly, but still has that little bit of sugary crunch texture. You can't tell this is allergy friendly. It tastes just like the real thing, and you won't be sorry you made it. If you have a holiday party or family get together coming up and you're worried about non-allergy friendly people not liking it, this is the one to take. Don't tell them it's allergy friendly, they'll never know. ;)

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