As I mentioned in my Cheerios Crust Pumpkin Pie recipe, when I went gluten-free I thought my pie-eating days were over! Now that I’ve learned how to make my own gluten-free pie crusts, and since I’ve found some great gluten-free pie-crust brands, my pie-eating days are back! This Thanksgiving, unfortunately I didn’t have time to make a pie crust from scratch, but I did have time to make this awesome pecan pie filling!
What You Will Need:
1 Uncooked 9″ Gluten-Free Pie Shell
1/2 Cup Sugar
1 Stick Salted Butter (you can use dairy-free, too)
1 Cup Caro Dark Syrup
1 tsp Vanilla
1 Cup Broken Pecans
What You Will Do:
Mix the caro, sugar, and butter in a sauce pan. Bring just to a boil, and take off heat.
Beat 3 eggs separately, and gradually add the beaten eggs to the saucepan, beating with a low speed mixer until fluffy.
Add vanilla, and then the pecans.
Pour into the pie shell.
Cook at 370 degrees F for 35 minutes.
This pie is best when served warm! And store at room temp. I like to add a little whip cream or ice cream to to it off 😉 Happy Thanksgiving!
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