Pecan Pecan Pie

This is a gluten free pecan pie with a pecan crust. The crust can use any desired nut instead of pecans.



2 cups pecans

2 teaspoons melted or softened butter

1/2 teaspoon vanilla

1/4 cup brown sugar

1 tablespoon water


Grind pecans in food processor until fine.

Add remaining ingredients.

Process till mixture begins to fall off sides.

Press into 9-inch pie pan.

Bake in 325° F oven for 20 minutes if using for a cream pie. Pre-baking not needed if using for a baked pie.



1 pie crust

2 1/2 cups of shelled pecans (250g)

3 large eggs

1 cup syrup

1/2 cup brown sugar

2 teaspoons vanilla extract

1/4 cup melted butter (if unsalted add 1/2 teaspoon salt)

1/2 teaspoon ground cinnamon

Optional for Chocolate Pecan Pie:

1 cup semi sweet chocolate chips

1 tablespoon cocoa powder


Preheat oven to 350° F

If whole pecans, roughly chop them a bit and spread evenly in pie shell. If doing the chocolate version also add the chocolate chips.

Whisk eggs, syrup, brown sugar, vanilla, butter (salt), cinnamon in a large bowl until combined. If doing the chocolate version add the cocoa powder with the other ingredients before whisking.

Pour into pie shell over pecans.

Bake the pie for 50-55 minutes. If the pie crust browns too quickly, use a pie crust shield or aluminum foil over the edges. You can also invert another pie pan over the whole pie if the top browns too quickly.

Remove from oven and let cool before slicing and serving. May be made in advance and stored in fridge for 4-5 days.