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

FAQs

What is a substitute for Karo syrup in pecan pie? ›

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead.

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.

Freezing Instructions: Bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.

Preheat oven to 350°F (175°C). Add sugar and eggs to a large bowl; whisk together until well combined. Add in corn syrup, molasses, melted butter, vanilla extract and salt. Stir in pecan halves and pour into pie crust.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

“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.

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

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.

It's best to start with a fully baked pecan pie to help avoid a major mess in your freezer. (Pecan pie filling is very liquidy before it's baked, and could leak or lean in the pie crust if you put it in the freezer unbaked!) You'll also want to make sure the pie is cooled before you put it in the freezer.

Why is store-bought pecan pie not refrigerated? ›

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.

Pecans are rich in fiber, which can help prevent constipation and lead to regular bowel movements. The high magnesium content in pecans may also reduce inflammation caused by various conditions, such as arthritis.

If you do not have corn syrup for your pecan pie recipe, honey is an excellent substitute. Whether you seek a more healthy alternative to corn syrup or simply want to experiment, honey is the way to go. There are over three hundred varieties of honey that range from clear colors to dark-colored options.

Karo^® Light Corn Syrup is used when a delicately sweet flavor and color are desired, such as in fruit sauces, jams and baked goods.

Eggs are a common ingredient in these pie fillings because they contribute to the custard-like texture and provide structure when cooked. The proteins in eggs coagulate during baking, resulting in a thickened and set filling. Therefore, the correct answer is option A. Eggs.

The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as "white" corn syrup.