Pecan Pie

Dessert - Pecan Pie
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free , Peanut-Free

Ingredients

Pie Crust
Dry Ingredients
1/4 cup sweet rice flour
1/4 cup brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup almond meal
2 tsps sugar
pinch of salt

Wet Ingredients
1 tbsp rice milk
6 tbsp sunflower oil
1 egg yolk

Pecan Filling
1 cup simple syrup**
3 whole eggs plus 1 yolk, beaten
1/2 cup light brown sugar
1/2 cup white sugar
2 tbsp sunflower oil
1 tsp gluten-free vanilla
1/4 tsp gluten-free almond extract
1 1/2 cups pecans

Method

Pie Crust
Pre-heat the oven to 425 degrees F. In a medium sized bowl, mix together the dry ingredients, then make a well (hole in the middle of them). In a measuring cup, mix together the wet ingredients. Pour the wet ingredients into the well of the dry ingredients. Combine the wet and dry ingredients thoroughly and let it stand for 10 minutes, allowing the flours to absorb the moisture. Press the thick mixture into a 9 inch pie plate (I use a glass one to avoid burning). Press the mixture completely up the sides of the pie pan. Bake for approximately 10+ minutes, or until the crust is fairly dry and starts to brown.

Pecan Filling
In a bowl, combine all of the ingredients except for the pecans. Mix well. Arrange the pecans on the bottom of the baked pie crust and carefully pour the filling over them. The pecans will float to the top. In a preheated 350 degrees F oven bake for 45 to 50 minutes or until the filling has set and reaches a temperature of 200 degrees F. Allow pie to cool on a rack for at least two hours before serving.

**Simple Syrup
2 cups white sugar
1 cup water

In a small sauce pan, bring the water to a boil. Add the sugar and stir to dissolve. Continue to gently boil and stir the mixture for approximately 5 minutes, or when the mixture becomes syrupy. Cool and store excess in an airtight container in the refrigerator.