Salted Caramel Pecan Pie (Gluten Free) | Rebel Recipes (2024)

FAQs

Why is my pecan pie filling runny? ›

Imagine, you want to surprise your family with a homemade pecan pie, only to find the slices won't hold. The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Without the crust, the filling in pecan pie is naturally gluten free. So making it gluten free just means using my best ever gluten free pie crust as the vessel for this marvelous filling.

Pecan pie is a pie that stands on its own. It has the gooeyness of a candy bar, the crunchy texture and warm flavor of toasted nuts, and that flaky, buttery crust.

To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer. Apple pies are the epitome of comfort food, especially when freshly baked and filling your home with a mouthwatering aroma.

The custard under the pecan layer won't set up until it reaches 200 degrees. You can also press a pecan with the back of a spoon; if it springs back, the pie has probably set. That liquid center from your pie is safe to eat and makes a great ice-cream topping.

It will thicken up as it cools.

“You need gluten formation in pies, but you don't need that much,” says molecular biologist and recipe developer Nik Sharma, whose latest cookbook is The Flavor Equation. The gluten structure helps the crust hang together, but excess gluten can make the crust's internal structure too strong and tough.

What is gluten? It's a tangle of proteins that gives bread dough the strength to hold its shape and rise in the oven, trapping gas bubbles in a stretchy mesh. It's the architectural glue that keeps cakes, pie crusts, and pastry intact as they bake.

What is gluten free pie crust made from? ›

To make the gluten free pie dough:

Whisk together the dry ingredients: gluten free flour blend, xanthan gum, sugar and salt. Add the cold cubed butter (ideally it should be straight out of the fridge). Toss the butter pieces in the flour so that they're all evenly coated.

Pumpkin Pie: This one is our winner! When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar. It's also loaded with vitamins and minerals such as vitamin B12, thiamin, riboflavin, folate, niacin, phosphorous, calcium, and iron.

Which pie pans brown crusts the most evenly? Metal pie pans bake up the most even crusts, since metal is a great thermal conductor. While stoneware can bake up a good pie, the material isn't as conductive and retains heat better, which can result in less evenly browned crusts.

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling. Eggs: Whole eggs help bind the filling together and add welcome moisture.

Take out the pie out of the oven and give the pan or tart tray a little shake. Shake the pie gently and, it should give a little jiggle in the center. The center should jiggle a little, but it should have some stability. If the pie filling shows horizontal movement on shaking, then it is not done yet.