This pie’s a beauty: my go-to maple pecan pie in an addictive gluten-free, press-on oatmeal cookie crust. Mon chien, get yourself a friend to promise to take half of this pie so there’s less to sneak, sliver by sliver, from the pan.
Highlights: Nuts. Maple. Butter. Crunchies.
AuthorRoseCategorydessert, gluten-free, pie
Preheat oven to 350°F.
Pulse the dry crust ingredients in a food processor until everything is a uniform size. Add the butter and pulse a time or two until the dough begins to stick together. Press half of the mixture into the bottom of a pie pan, smooth out the dough, and set the rest of the dough in a cool place or the fridge. No need to clean the food processor—you’ll use it again, and a little bit of this dough won’t hurt anything.
Pre-bake the bottom crust 15 minutes or until just beginning to set but not yet golden. Set aside to cool completely. Bring the remaining dough to room temp while the bottom crust cools.
For the filling, melt the butter over medium heat in a small saucepan, add the brown sugar and stir to melt, then add in the syrup, vanilla, zest, salt, and spices.
Remove from heat and whisk in the beaten eggs.
Set aside the prettiest pecan halves for the top of the pie. Place the remaining pecans in the food processor and chop lightly. Pieces should be about 1/3 the size of the original halves. Add the chopped pecans to the syrup/egg filling.
Once the cookie bottom has cooled completely, press the remaining dough around the sides and neaten the edges. There’s not much point getting fancy, because this crust may bubble up in the oven and destroy your artwork—that’s totally ok.
Pour in the filling, arrange the pretty pecans on top, and bake about 40 minutes or until bubbly and toasty, covering edges with foil if they begin to brown before the center bubbles.
Cool completely before cutting to get slices that stand up on their own.
*Feel free to substitute honey if you prefer it.
Ingredients
Directions
Preheat oven to 350°F.
Pulse the dry crust ingredients in a food processor until everything is a uniform size. Add the butter and pulse a time or two until the dough begins to stick together. Press half of the mixture into the bottom of a pie pan, smooth out the dough, and set the rest of the dough in a cool place or the fridge. No need to clean the food processor—you’ll use it again, and a little bit of this dough won’t hurt anything.
Pre-bake the bottom crust 15 minutes or until just beginning to set but not yet golden. Set aside to cool completely. Bring the remaining dough to room temp while the bottom crust cools.
For the filling, melt the butter over medium heat in a small saucepan, add the brown sugar and stir to melt, then add in the syrup, vanilla, zest, salt, and spices.
Remove from heat and whisk in the beaten eggs.
Set aside the prettiest pecan halves for the top of the pie. Place the remaining pecans in the food processor and chop lightly. Pieces should be about 1/3 the size of the original halves. Add the chopped pecans to the syrup/egg filling.
Once the cookie bottom has cooled completely, press the remaining dough around the sides and neaten the edges. There’s not much point getting fancy, because this crust may bubble up in the oven and destroy your artwork—that’s totally ok.
Pour in the filling, arrange the pretty pecans on top, and bake about 40 minutes or until bubbly and toasty, covering edges with foil if they begin to brown before the center bubbles.
Cool completely before cutting to get slices that stand up on their own.
*Feel free to substitute honey if you prefer it.