Pecan Pie

Photo borrowed from because we forgot to take one. Original photo coming next Thanksgiving if not sooner.
Photo borrowed from because we forgot to take one. Original photo coming next Thanksgiving if not sooner.

Parve, Gluten Free

Finally, a perfect, parve, gluten free pecan pie. Our new favorite.

Thanks to and for initial recipes and inspiration.


  • 2 Cups gluten free almond flour
  • ¼ tsp kosher salt
  • 2 Tbsp coconut oil
  • 1 egg
  • 1 large egg yolk , beaten with 1/8 teaspoon water
  • 6 Tbsp parve margarine, cut into 1-inch pieces (we like Earth Balance Baking Sticks)
  • 1 Cup packed dark brown sugar
  • ½ tsp salt
  • 3 large eggs
  • ¾ cup light corn syrup
  • 1 Tbsp vanilla extract
  • 2 Cups whole pecans (8 ounces), chopped into small, medium and large pieces


  1. Place oven rack in center of oven and preheat oven to  350 ºF.
  2. Mix the pie crust ingredients as described in  Elana’s Pantry, form into a ball and slice dough in half.
  3. Press half of the dough into the bottom of the pie pan and the other half into the sides to make one full, beautiful, unbroken thin pie crust.
  4. Bake the crust for 14 minutes at 350 ºF.
  5. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer.
  6. Remove pie crust from oven and set aside while preparing the filling.
  7. Lower  oven temperature to  275 ºF. Place pie shell in oven if not still warm.
  8. Heat an inch of water in a large skillet to just below a simmer.
  9. Place a large bowl in the water and melt the margarine in the bowl.
  10. Remove bowl from skillet; mix in sugar and salt with wooden spoon until margarine is absorbed.
  11. Beat in eggs, then corn syrup and vanilla.
  12. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 ºF.  Best to use a thermometer if you have one.
  13. Remove from heat and stir in pecans.
  14. Pour mixture into warm shell; bake at 275 ºF 50 to 60 minutes – center should feel set yet soft when gently pressed.
  15. Transfer pie to rack; let cool completely, at least 4 hours.
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