Community Cookbook
You know why I love this pie recipe? Because it could not be easier!
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Ingredients:
Crushed pecans (to your liking)
2 TBSP melted butter
1 Cup brown sugar
3 eggs
Dash gluten free vanilla extract
Pinch of salt
1 cup karo light corn syrup
1 Gluten Free Pie Crust -
Instructions:
Preheat the oven to 425 degrees. Simply combine the butter, eggs, corn syrup, brown sugar, salt and vanilla in a bowl. Mix for 2-3 minutes. Add pecans.
Pour the mixture into the pie crust of your choosing. Cover the edges of the crust with tin foil to avoid burning. Bake for 30-40 minutes. Enjoy! - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 8
- Cuisine: -Select (optional)-
- Cooking method: Bake
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Comfort food, Thanksgiving, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
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Substitution ideas:
Pie Crust Recommendations: When I'm in a time crunch, I have a lot of luck with Pillsbury Gluten Free Pie Crust - it's so easy to use!
When I don't have pie crust (or flour!) at the house, I take gluten free cookies (Pamela's Ginger Snaps are great and animal crackers work well too!) and crush into small chunks. Combine with butter and presto - instant "crust"! - Specialty Diets: Vegetarian
Published in
Desserts
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