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You know why I love this pie recipe? Because it could not be easier!
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!
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
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"!
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