Salted Caramel Pecan Pie (Gluten Free) | Rebel Recipes (2024)

FAQs

Does pecan pie contain gluten? ›

Without the crust, the filling in pecan pie is naturally gluten free. So making it gluten free just means using my best ever gluten free pie crust as the vessel for this marvelous filling.

Freezing Instructions: Bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.

Mix the filling: Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

“You need gluten formation in pies, but you don't need that much,” says molecular biologist and recipe developer Nik Sharma, whose latest cookbook is The Flavor Equation. The gluten structure helps the crust hang together, but excess gluten can make the crust's internal structure too strong and tough.

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

This gloriously flaky gluten-free pie crust recipe rivals a wheat crust! It's super flavorful thanks to whole food ingredients: sweet rice, oat, and millet flours plus flax or chia seed (no xanthan gum!). A couple of classical pastry techniques make it easy to work with and give it extra layers.

It's best to start with a fully baked pecan pie to help avoid a major mess in your freezer. (Pecan pie filling is very liquidy before it's baked, and could leak or lean in the pie crust if you put it in the freezer unbaked!) You'll also want to make sure the pie is cooled before you put it in the freezer.

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

Can I leave a pecan pie out overnight? ›

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Granulated Sugar & Water

This is an easy swap: Just mix 3/4 cup granulated sugar with 1/4 cup water and use in place of 1 cup molasses. The sugar will add sweetness and the water will add moisture.

In a pinch, it can be substituted for an equal amount of dark corn syrup. Your recipe will take on a maple flavor rather than the taste of molasses, but that could prove to be just as tasty.

If you do not have corn syrup for your pecan pie recipe, honey is an excellent substitute. Whether you seek a more healthy alternative to corn syrup or simply want to experiment, honey is the way to go. There are over three hundred varieties of honey that range from clear colors to dark-colored options.

Karo^® Light Corn Syrup is used when a delicately sweet flavor and color are desired, such as in fruit sauces, jams and baked goods.

Eggs are a common ingredient in these pie fillings because they contribute to the custard-like texture and provide structure when cooked. The proteins in eggs coagulate during baking, resulting in a thickened and set filling. Therefore, the correct answer is option A. Eggs.

The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as "white" corn syrup.