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Gluten-Free & Wheat-Free
Pecan Pie / Tart — with GF "Graham Cracker" Crust

GF Recipe Summary

Gluten-Free Pecan Pie / Tart — with GF "Graham Cracker" Crust: This is a variation of our original fantastic Gluten-Free Pecan Pie / Tart Recipe that has been extended to include a crust that is utterly amazing in its "graham cracker" like flavor.  Since both tarts look essentially identical, I borrowed the picture below from our original recipe.

This is essentially a pecan pie in a flavorful (graham-cracker like) tart shell. This recipe was designed using some European products  we found at the local grocery stores here in Portugal (2019) that include a beet-sugar syrup (which has a rather amazing caramel-like taste on its own) and a local brand of vegetable shortening called Vaqueiro® as well as Schär® baking flour mix.

Gluten-Free Recipe Card and Pictures

Gluten-Free Pecan Pie / Tart — with GF
Pastry Crust Ingredients
125g (½ standard 250g package) Vaqueiro® — Oleos 100% Vegetais shortening (Nov-2019: Isento de Gluten)
1 Teaspoon Vanilla
1 Tablespoon beet sugar syrup (Tamara® Xarope de Beterraba; obtained from Aldi store — from experience, Aldi only stocks this item during a month or two each year; I stocked up!) 
1 Tablespoon Honey
1 Teaspoon Baking Powder
1 Cup Schär® Mix Pan-B Gluten-Free baking flour mix (make sure "Pan-B"; Schär has other flour mix varieties)
½ Cup Doves Farms Gluten-Free Plain White Flour mix (blend of rice, potato tapioca, buckwheat, corn flours)
Filling Ingredients
2 Eggs, slightly beaten
¾ Cup Light Corn Syrup (used Lyle's® Golden Syrup — GF; UK-manufactured)
¾ Cup Sugar
1 Tablespoon Honey
2 Teaspoons Vanilla
1 Cup Pecan Pieces
Single 9" tart.
Baker’s Tips

Light corn syrup refers to the color of the corn syrup, meaning not dark. It does not mean thin or reduced-calorie corn syrups.

If you only have whole nuts, you can quickly break into pieces by placing them in a zip lock bag and lightly striking them with a meat mallet.

If crust is too sticky to work with, just refrigerate for ½ hour first. This tart is exceptional when served either slightly warm or at room temperature.

Crust Directions
  1. Cream together Vaqueiro shortening, vanilla, beet sugar syrup, and honey.
  2. Add all remaining ingredients and mix until blended.
  3. Press pastry crust into bottom of 9x1⅛" greased tart pan and form up sides of pan (wax paper or parchment works nicely to help form crust).
  4. Bake at 450°F for 9 minutes or until crust is slightly browned. While crust is baking, make filling.
Filling Directions
  1. Mix slightly beaten eggs, corn syrup, sugar, honey and vanilla together.
  2. Add pecan pieces and mix.
  3. Place filling in slightly cooled crust. Lower oven temperature to 350°F and bake for 55-60 minutes (top of tart will become very firm to the touch).
  4. Allow tart to cool and then remove from pan.

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