With less than a third of the sugar of regular pecan pie (and all of it easier to absorb, slower releasing sugar), this gluten and fructose free dessert still has all of the delicious flavours and textures of an amazing pecan pie, making it a perfect way to have your Thanksgiving "cake" and eat it, too.
- 250g shortcrust pastry (ideally homemade, see notes for recipe and gluten free pastry suggestions)*
- 100 g (1 cup) pecans (halves or pieces are both fine)
- 2 tablespoons xylitol
- 1 tablespoon gluten free plain flour**
- 50 g (1/2 stick) butter (ideally salted, but unsalted plus a pinch of salt will do), softened
- 3 eggs
- 85 g (1/4 cup) rice syrup
- 2 teaspoons (sugar free and gluten free) vanilla extract
- 50 ml (1/4 cup) single (pouring) or coconut cream
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Preheat the oven to 200C/400F/Gas 6. Roll out the shortcrust pastry, press into a greased tart tin and chill in the freezer for 10-15 minutes while you make the filling. Toast the pecans in the oven for 3-4 minutes, then roughly chop them. Add the butter to a food processor and pulse until pale and fluffy. Add the xylitol and flour and pulse briefly to combine. Add the eggs and pulse until combined (it will look a bit curdled, don't worry!). Add in the rice syrup and vanilla extract, then pulse again until the mixture has smoothed out and combined. Add the cream or coconut cream and give it a final pulse.
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Stir through the chopped pecans and pour into the chilled pastry case. Bake in the preheated oven for 5 minutes, then lower the oven temperature to 180C/350F/Gas 4 and bake for a further 25-35 minutes, until the filling is golden and just set. Allow to cool before serving warm or cold.
*I made 1/2 of River Cottage Gluten Free's shortcrust pastry, which I love. For regular (not gluten free) shortcrust pastry, make 1 batch of this pastry.
**shop-bought blend or this one.