Gluten-Free Browned Butter Pecan Pie

Hi Bakers! It's pie season and this is one of my favorites. This pecan pie has more flavor than most due to the browned butter, brown sugar, and dark corn syrup. It has a richer caramel taste without detracting from the pecans and this crust is so good no one will guess it's gluten-free.  I hope you try this tastier version of an old favorite and add it to your holiday table- Carolyn

Gluten-Free Browned Butter Pecan Pie

Gluten-free Pie Dough (makes enough for two 9” single-crust pies)

Dry ingredients

2 cups Cup4Cup Gluten-Free Multipurpose Flour

1 teaspoon sweet rice flour

1 teaspoon whey protein isolate

½ teaspoon salt

1 teaspoon granulated sugar

¼ teaspoon xanthan gum

Wet ingredients

⅔ cup butter, cold and cut into chunks

2 tablespoons shortening

~3-3½ tablespoons ice water

To make the crust, in a large bowl whisk dry ingredients together until thoroughly mixed. Cut in butter and shortening until the mixture resembles crumbs. Sprinkle the mixture gradually a tablespoon at a time with water while mixing. Add enough water so that you can gather the dough into a ball. If you need to add more than the amount of water given, that's fine too. Continue to mix together a bit more since the gluten-free dough holds together better when you do this. Divide into two parts and shape it into flattened disks. Wrap it with plastic and let rest 15 minutes or until ready to use.

Pecan Filling (makes enough for two 9" single-crust pies)

2/3 cup browned butter

6 large eggs

2 cups light brown sugar

1 cup dark corn syrup

1 cup golden or light corn syrup

1 teaspoon salt

2 teaspoons vanilla extract

2 cups pecan halves

Preheat oven to 450F.

Line the pie pan with dough and prick the bottom with a fork. If pie dough rips you can repair it with scraps and it will be just fine! Bake for 5-7 minutes which is called par-baking :) Let cool.

Reduce oven to 375F

In a small saucepan, heat butter while stirring until it melts and the solids start to brown and smell like caramel. This can happen very quickly, so do not walk away from your pan! Set aside to cool.

In a medium-sized bowl, beat the eggs, brown sugar, corn syrup, salt, and browned butter until well mixed. Stir in pecans and vanilla. Pour into par-baked pie shell and bake for about 40-50 minutes or until a knife inserted into the center comes out almost clean. The pie should be a bit jiggly in the center but not liquid. If the edge of the crust is getting too brown, cover the edges of the pie with foil until it is done. Cool completely before cutting. Enjoy!

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