The Best Creamy Pecan Pie Recipe

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 recipe of my homemade single or double crust gluten-free pie (or store-bought 9 inch deep dish crust)

10 oz cream cheese (soften at room temperature 1 block + 2 tbsp, or sub dairy-free cream cheese)

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla extract

1 tbsp gluten-free flour (King Arthur’s Measure for Measure)

1 large egg

1 1/3 cup chopped pecans

3 large eggs

1/3 cup + 1 tbsp light brown sugar (packed)

3 tbsp butter

1 cup maple syrup

1 tsp vanilla extract

2 tbsp gluten-free flour (King Arthur’s Measure for Measure)

Directions

NOTE: This recipe has been updated. The original recipe is included in the note section at the bottom of this recipe card.

Crust: Line a 9.5-inch deep pie pan with my homemade gluten-free pie dough or store-bought dough. For a crispier crust, you can opt to blind bake it first. If you're short on time, feel free to skip this step—the pie still turns out delicious either way!

Blind Bake Crust for a crispy crust: (OPTIONAL) Cut a piece of parchment paper or aluminum foil large enough to cover the crust and extend up the sides. Gently press it onto the crust, ensuring it covers the bottom and edges. Fill the lined crust with dried beans or rice, spreading them evenly to weigh the crust down and keep its shape. Pre-bake the crust at 350°F for 8 minutes to set it.

Bottom layer: Combine the softened cream cheese, sugar, salt, vanilla extract, and egg in a large bowl. Blend well using a hand or stand mixer at medium speed.

Cool Pie Crust Before Filling: If you blind-baked the crust, remove it from the oven and carefully take out the parchment or foil along with the rice or beans. Allow the crust to cool completely to keep it crisp. Once cooled, spread the cream cheese mixture evenly across the bottom of the pie shell. Finish by sprinkling the chopped pecans over the cream layer. If you did not blind bake, simply add the bottom layer to the unbaked pie crust.

Top layer: In a medium saucepan, melt the butter over medium heat. Sprinkle in the gluten-free flour and whisk constantly for 1–2 minutes, until the mixture is smooth and bubbly. This forms the base of the roux and helps eliminate the raw flour taste. Slowly add the light brown sugar and maple syrup, whisking constantly to combine and prevent clumping. Finally, add in the vanilla extract and mix until combined. Transfer mixture to a mixing bowl to allow to cool for 15 minutes. Once cooled, add in the 3 large eggs and mix until combined.

Combine: Pour this mixture slowly over the pecans but DO NOT mix. This will give it a layered effect when it is finished cooking.

Bake: Carefully place the pie in the oven and bake at 350°F for 55 minutes, keeping an eye on it as baking times can vary by oven. Watch the crust as it browns; it will likely turn golden before the pie finishes baking. When this happens, lightly spray a sheet of aluminum foil with cooking spray and gently lay it over the pie to prevent over-browning. The pie is ready when the center has a slight jiggle. Note: Cracking during baking is normal. As the pie cools, it will settle and smooth out.

Rest: Remove from the oven and allow to sit for an hour to an hour and a half for best redults As the pie sits, it will set-up. Serve with ice cream or whipped topping.

Nutrition

• Serving Size: 1 slice
• Calories: 429 kcal
• Total Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.1 g
• Cholesterol: 112 mg
• Sodium: 209 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 2 g
• Total Sugars: 40 g
• Protein: 6 g