Today is going to be short
But VERY sweet.
In the last 18 months we’ve found out my husband has celiac disease. So NO GLUTEN. It’s been a shocking change in lifestyle. He’s been heroic about it. But then I think his belly hurt BAD.
So now we’re a gluten free household (Okay, I occasionally sneak a slice of bread)
And I am the official pie maker in my family.
Well, guess what I found out. The crust in pie (that gluteny little devil) is not an essential part of the pie!
So here is the pecan pie recipe I’ve used for years for my family and it is COMPLETELY UNCHANGED.
Except I poured it into a well-buttered baking dish (I chose a casserole dish rather than a pie pan) without any crust.
It was delicious.
We had no complaints and no problem devouring the whole thing.
Give it a try if you’re trying to be gluten free.
This is the easiest pie ever.
In mixing bowl combine:
2/3 C. sugar
½ t. salt
1/3 C. butter (melted)
1 C. corn syrup
Mix all ingredients together just until they are blended, add:
1 C. pecan pieces
mix slightly. Pour into unbaked crust. Cover pie with sheet of aluminum foil, just lay it over the top don’t crimp the edges. Bake at 350 for 40 or 50 minutes, uncovering for the last 10 or 15 minutes. Pie is done when knife comes out clean. I like to over bake it. The pie gets a carmelly…delicious texture that only comes with time.
The pie will have a beautiful domed shape when its done, then you’ll take it our and it will fall. That’s normal.
To bake this pie with the crust…add crust. 🙂 For best results, add the crust UNDER the filling.
I made a lemon meringue pie this way and a pumpkin. You won’t even miss that crust.