Perfect Pecan Pie {Christmas Cash Giveaway!}

Well you are in for a treat today…all you lucky readers that check out the blog. Not only do I have an AMAZING gluten free pie crust recipe for this Perfect Pecan Pie, but I’m also hosting a $400 cash giveaway along with some other lovely lady bloggers. Well ain’t that just nifty?!

Who doesn’t need a little extra Cash for Christmas??? I’ve teamed up with some friends for a $400 Giveaway of a Visa or Mastercard gift card (practically cash) where you can buy anything your heart desires!

To enter to win this giveaway, enter below!

a Rafflecopter giveaway

$400!!! Think about what you can do with that kind of money over the holidays. I know we are all in Christmas shopping mode, so I imagine you will be able to make quite the enjoyable Christmas for your friends or family with this extra dough. Or, you know, spend it on yourself. But really, is that the Christmas spirit??? Naughty, naughty.

How about you just spend the money on somebody else, but make this pie all for yourself. That’s a win win situation right there. So now that everybody is happy and satisfied, let me tell you why this is the Perfect Pecan Pie and why this needs to be on your upcoming Thanksgiving and Christmas dessert menu.

1. Buttery, flaky crust. Say what?! Ain’t this gluten free??? Why yes it is, but it rivals any pie crust out there. Trust me! And it is pretty much no fail. There is no overworking gluten free dough, since there is no gluten to make it tough. Roll, smash, and pinch away. It’s okay!
2. Velvety smooth filling. I use 1/4 cup of half and half plus a little cornstarch in my pie filling to make it extra smooth. No jelly consistency with this pie!
3. Cinnamon and maple flavoring. Most pecan pies use just vanilla extract for their flavoring. I replace the vanilla with maple extract and add a teaspoon of cinnamon for some real fall flavors.
4. Chopped pecans. Using chopped pecans creates more of a crust on top after baking. You aren’t left with big old chunks of pecans that are hard to cut through. I do use some large pieces for decorating the top. That’s always fun!
5. Maple whipped cream. To top off the maple flavor in the pie, I whip up some fresh maple whipped cream to scoop on top. Oh my! The perfect topping indeed.

Okay, now do you believe me? I really am not pulling your chain when I tell you this pie is a winner. I was so sad to attempt pies this year, thinking that they would be a bust given the gluten free restrictions, but not only am I happy, I am elated with my outcomes.

Get ready for some more delicious pie recipes coming your way!

I am going to send you over to One Lovely Life to see a tutorial on making pretty pie crusts. I am still trying to master my photography skills (which I have been practicing this week!) and I am just not advanced enough to get quality step by step photos. But make sure to click back here for your Perfect Pecan Pie recipe!

Oh, and remember that the giveaway lasts until Monday, November 30th. Make sure to get all your entries in and follow all those other amazing women online. Happy Thanksgiving week to you!

5.0 from 1 reviews

Perfect Pecan Pie and a Giveaway!

 

Print

Prep time

25 mins

Cook time

1 hour

Total time

1 hour 25 mins

 

The perfect pecan pie with a smooth custard like filling, chopped pecan pieces and cinnamon and maple flavoring. Top it off with some fresh maple whipped cream.

Author: Brielle

Recipe type: Dessert

Serves: 8-10

Ingredients

• Pie Crust:
• ½ cup plus 2 tablespoons brown rice flour, plus more for dusting
• ¼ cup almond flour*
• ¼ cup gluten free oat flour*
• ⅓ cup tapioca starch
• ⅓ cup cornstarch
• 1¼ teaspoons xanthan gum
• ¾ teaspoon salt
• 3 tablespoons powdered sugar
• 1 stick (1/2 cup) cold butter, cubed
• 1 egg, beaten
• 1½ tablespoons water
• For Filling:
• 2 tablespoons butter, room temperature
• ½ cup sugar
• 1 cup light corn syrup
• dash of salt
• 1 teaspoon maple extract
• 1 teaspoon cinnamon
• 3 eggs
• ¼ cup half and half
• 1½ tablespoons cornstarch
• 1 cup chopped pecan pieces, plus about ½ cup pecan halves to decorate top
• Maple Whipped Cream:
• 1 pint heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon maple extract

Directions

1. Prepare pie crust by mixing together, with a fork or whisk, brown rice flour, almond flour, oat flour, tapioca starch, corn starch, xanthan gum, salt, and powdered sugar in a large mixing bowl. Cut up stick of butter into cubes and drop into bowl. Using fingers, pinch and press butter pieces into the flour. Mix and incorporate until you are left with small pea sized crumbs. Scoop mixture away from center of the bowl to make a little well. Pour beaten egg and 1½ tablespoons of water into well. Using fork, mix and stir wet ingredients into dry until all dry ingredients are incorporated.
2. Dough will be slightly sticky at this point. Knead with fingers until dough starts to come together and release from your fingers. Lightly dust a work surface with brown rice flour. Transfer dough to floured surface and knead until smooth. Cover ball of dough with plastic wrap and chill in fridge for 20 minutes.
3. While dough is chilling, preheat oven to 350 degrees and begin making filling. In a medium sized mixing bowl, cream together butter and sugar. Add corn syrup, dash of salt, maple extract, and cinnamon. Beat until incorporated. Add eggs one at a time, beating after each addition. Add half and half and cornstarch and mix until combined. Fold in 1 cup of chopped pecan pieces with a spatula.
4. Remove pie dough from the fridge. Lightly flour work surface. Remove dough from plastic wrap and lay on work surface. Lightly flour top of dough as well as rolling pin. Roll dough to ⅛" thick and about 11-12" in diameter.** Take one end of dough and hold it along with the rolling pin. Roll half of the dough onto the rolling pin and pull up to remove rest of dough from surface. Transfer to a 9" pie tin.
5. Gently set dough into pie tin, making sure that dough is fully inserted and touching all edges of the tin. leaving about ¾" of dough around perimeter of tin and cutting remaining dough off. Fold dough that hangs over under itself and pinch together. Crimp edges of pie as desired.
6. Pour pie filling over dough. Brush edges of dough with beaten egg white. Decorate top of pie with pecan halves. Cover entire pie with a double layer foil tent. Place pie on a thin baking sheet and bake for 55-60 minutes at 350 degrees or until top is set when touched with finger and pie slightly jiggles in the center.
7. Remove pie from the oven and allow to completely cool before serving.
8. To make whipped cream, pour chilled heavy whipping cream into a bowl. Add powdered sugar and maple extract. Beat on high until soft peaks form. Serve immediately.

Notes

*I just made this crust using ½ cup sorghum flour in place of the almond flour and oat flour and it tasted great. You can use that substitution if you have it on hand.
**If dough is cracking, it may be too cold. Press pieces back together with hands. It will warm the dough.

3.5.3208