Gluten Free Pecan Pie Food

GLUTEN-FREE PECAN PIE

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F.
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
• Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

GLUTEN FREE BLENDER PECAN PIE

Steps:

• Throw all your ingredients in the blender and puree until smooth.
• You might have to stop and scrape the sides of your blender to make sure your batter is mixed through. If your blender will not hold the entire mixture, just puree in batches and then stir. It doesn't matter what kind of blender you use. This recipe is fool proof. You can't fail.
• Pour into a well greased 9 inch/23cm pie dish and bake at 150 C / 300 F for about an hour or until set.
• It can take up to an hour and a half to set.
• The pie makes its own subtle crust.
• I am a firm believer that people take the first bite with their eyes.
• Jazz up this simple pie with a drizzle of maple syrup, a dollop of vegan cream or ice-cream and top with some crushed pecans or shaved dark chocolate.
• You can also make little individual pies and mound cream, syrup and nuts on top.
• The different colors, textures, and flavors gives this pie a little extra kick.
• Whether making this for a guilt free family sweet treat, whipping it up for that surprise dinner guest that someone brings home, or preparing it for that special dinner party - this recipe is a winner. Your snout will returning to this pecan filled trough again and again and again, and you too, will not be leaving any leftovers!

GLUTEN FREE PECAN TASSIES

Steps:

• ***Mini Pie Crust Instructions***.
• Using a whisk combine the GF flour, Xanthan Gum& 2 tbl spoon sugar in a in a bowl, Mix and set aside.
• Using a mixer combine the cream cheese, butter and sugar until it is creamy.
• Then slowly ad the GF flour mix you had set aside to the cream cheese mixture, continue to mix until well blended.
• Cover and refrigerate for atleast 30 minute.
• ***Pecan Filling Instructions***.
• Using a mixer combine the pecans, brown sugar, vanilla, butter and egg until well blended.
• Set aside.
• ***Pie Assembly***.
• Preheat oven to 325 degrees.
• Seperate the refrigerated pie crust into 24 equal amounts (spoon or roll into balls).
• Press the seperated batter into a mini muffin pan, making sure that you press it all the way up the sides.
• Fill each crust with a heaping mound of the filling.
• Bake for approximately 30 min or until the crust is lightly browned.
• Let cool and remove your mini pies from the pan (I found a butter knife helpful to remove without damaging the Tassies).