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Classic Gluten-Free Pecan Pie

Classic Gluten-Free Pecan Pie

Makes 4 pies
Bake Time: 50 to 55 minutes


  • 1 dozen eggs
  • 2 lbs. (4 cups) sugar
  • 32 fluid oz. (1 quart) Karo® Light Corn Syrup OR Karo® Dark Corn Syrup
  • 4 oz. (1/2 cup) butter OR margarine, melted
  • 4 tsp. Durkee® Pure Vanilla Extract
  • 1-1/2 lbs. (6 cups) pecans
  • 4 (9-inch) unbaked deep-dish regular OR gluten-free pie crusts


Preheat oven to 350°F.  Lightly beat eggs in a large mixer bowl.  Add sugar, corn syrup, butter and vanilla; beat until blended.  Pour filling into pie crusts.  Spread 6 oz. or 1-1/2 cups of pecans evenly over top of pie.  Bake 50 to 55 minutes.  Cool on wire rack.  Store pies in refrigerator.

Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly - it should spring back when done.  For easy clean up, spray pie pan with gluten-free cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.

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