Gluten Free Honey Pecan Pie

1. Preheat oven to 400F.
2. Prick unbaked pie pastry with fork to prevent air bubbles.
3. Bake crust 15 minutes.
4. When you remove the pie crust from the oven, reduce the oven temperature to 300F (that’s right 300F).
5. While crust is baking, prepare filling.
6. Combine melted butter, sugar and salt; stir until mixture is uniform and butter appears to be absorbed.
7. Add eggs, whisk to blend, then add honey and vanilla and whisk vigorously to create a glossy, uniform mixture.
8. Stir in pecans.
9. Pour filling into the pre-baked crust.
10. Bake approximately 50 minutes, or until pie is set and gives gently to pressure in the center (use the back of a spoon to test).
11. Check pie at the 30 minute mark. If crust appears nicely browned, tent the pie with a large piece of foil. This keeps the crust from over-cooking. Hint: Grease foil first so pie does not stick to it. Continue baking the additional time.
12. Remove pie from oven and cool completely (4-6 hours) before slicing. Cooling the pie is essential!
13. Serve with your favorite topping – regular or dairy free vanilla ice cream, regular or dairy-free whipped topping.

Thought you’d like to know…

• For substitutions please see Ingredient Substitutions for Gluten Free Gigi’s Recipes or Substituting Gluten-Free Flours and Starches.

• Eggs are essential in this recipe; however, always feel free to experiment with substitutions and leave a comment below to let everyone know of your results.

• I have not tested this recipe with artificial sweeteners. If you would like to do so, please feel free to get in the kitchen and enjoy the process of experimenting and making a recipe fit your special dietary needs.

• Coconut sugar, if substituted for the brown sugar, may result in a granular filling because coconut sugar does not dissolve the same as cane sugar.