Pecan Pie


What may seem like a daunting pie, is actually one of the simplest. Fill your house with the smell of the holidays by baking this Gluten Free pecan pie.


2 packages Honeygrams
1/2 cup (divided) melted butter
3 eggs
3/4 cup sugar
1/2 cup corn syrup, dark
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups pecans, roughly chopped


  • Preheat oven to 350 degrees F.
  • Put the Honeygrams in a food processor or blender and pulse until it’s a fine crumb, around 30 seconds. Pour ¼ cup melted butter into the blender and continue pulsing until the crumbs begin to come together.
  • Pour crumbs into an 8 inch pie plate and press down to the bottom and sides in an even layer.
  • Bake pie crust for 8 minutes. Let it cool completely at room temperature.
  • Whisk the eggs until they are broken up and emulsified. Add sugar, remaining butter, dark corn syrup, vanilla, and salt, and whisk until combined.
  • In the cool pie crust, place pecan pieces in an even layer. Pour the egg mixture over the pecans.
  • Bake the pie for 50-60 minutes, until the center barely moves when jostled. If the pie crust or nuts start to burn before the pie is done, cover it in foil with a hole in the middle for ventilation.
  • Let cool. Serve warm, room temperature, or cold. Store in the refrigerator for up to three days.