The Best Creamy Pecan Pie Recipe (GF Option)
Published Nov 01, 2019 Updated Nov 27, 2024
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If you’re searching for the perfect holiday pie recipe that combines the best of Southern charm with a creamy twist, this Creamy Pecan Pie is it! There’s something about its dreamy, creamy filling that brings the whole family together. This isn’t your average pecan pie, y’all—it’s got a delightful twist that will have everyone reaching for seconds (or thirds!). Gluten-free option available!
This recipe has been updated. The original recipe is included in the note section of the recipe card.
Table of Contents
Why You’ll Love This Creamy Pecan Pie
This Creamy Pecan Pie isn’t just a dessert; it’s a memory in the making. Whether it’s the centerpiece of your holiday table or just a cozy treat for your family, this pie is sure to become a tradition y’all look forward to year after year.
Growing up, the holidays weren’t complete without this creamy pecan pie on your Thanksgiving table. My mom made it every year, and I can still remember sneaking a spoonful of that cream cheese layer before it went in the oven. Now, I’ve passed this tradition on to my own family, and seeing my girls’ excitement when it’s pie time makes my heart so full.
This recipe is all about balance. While it’s not exactly healthy, it’s definitely a treat worth savoring. And trust me, it’s as simple as pie (pun intended) to whip up. Whether you’re a seasoned baker or a pie novice, this recipe is here to make your holiday season even sweeter.
- Creamy, decadent filling: The cream cheese layer adds a luxurious texture you won’t find in traditional pecan pies.
- Family-friendly and time-saving: Use store-bought pie crust to make it even easier OR use my homemade gluten-free pie crust recipe.
- Perfect for holiday gatherings: Everyone will be begging for the recipe!
- Dietary flexibility: Options for gluten-free, dairy-free, and low-sugar swaps.
Ingredients You’ll Need
Traditional pecan pies are beloved for their gooey, caramel-like filling, but this version takes it up a notch with a layer of rich, tangy cream cheese. The combination of textures—creamy, nutty, and flaky—sets it apart from anything else on the dessert table.
Bottom Layer
- Pie crust: Homemade gluten-free or store-bought (refrigerated recommended).
- Cream cheese: Softened; use dairy-free if needed.
- Sugar: Granulated sugar or a low-sugar substitute like granulated monk fruit.
- Salt
- Vanilla extract
- Gluten-free flour: King Arthur’s Measure for Measure is my go-to.
- Egg: Large.
- Chopped pecans
Top Layer
- Eggs: Large.
- Light brown sugar: Or brown granulated monk fruit for lower sugar.
- Butter: Regular or vegan.
- Pure maple syrup
- Vanilla extract
- Gluten-free flour: I like King Arthur brand.
Substitutions
For readers with dietary restrictions, here are some handy swaps:
- Gluten-Free: Use my homemade recipe for gluten-free pie crust with King Arthur’s Measure for Measure flour.
- Dairy-Free: Swap cream cheese with a dairy-free version like Kite Hill’s almond-based cream cheese, and use vegan butter.
- Low-Sugar: Substitute granulated monk fruit for white sugar and brown granulated monk fruit for the brown sugar. Maple syrup can also be replaced with a sugar-free alternative.
How to Make Creamy Pecan Pie
Step 1. Crust: Line a 9.5-inch deep pie pan with my homemade gluten-free pie dough or store-bought dough. For a crispier crust, you can opt to blind bake it first. If you’re short on time, feel free to skip this step—the pie still turns out delicious either way!
Step 2. Blind Bake Crust for a crispy crust: (OPTIONAL) Cut a piece of parchment paper or aluminum foil large enough to cover the crust and extend up the sides. Gently press it onto the crust, ensuring it covers the bottom and edges. Fill the lined crust with dried beans or rice, spreading them evenly to weigh the crust down and keep its shape. Pre-bake the crust at 350°F for 8 minutes to set it.
Step 3. Bottom layer: Combine the softened cream cheese, sugar, salt, vanilla extract, and egg in a large bowl. Blend well using a hand or stand mixer at medium speed.
Step 4. Cool Pie Crust Before Filling: If you blind-baked the crust, remove it from the oven and carefully take out the parchment or foil along with the rice or beans. Allow the crust to cool completely to keep it crisp. Once cooled, spread the cream cheese mixture evenly across the bottom of the pie shell. Finish by sprinkling the chopped pecans over the cream layer. If you did not blind bake, simply add the bottom layer to the unbaked pie crust.
Step 5. Top layer: In a medium saucepan, melt the butter over medium heat. Sprinkle in the gluten-free flour and whisk constantly for 1–2 minutes, until the mixture is smooth and bubbly. This forms the base of the roux and helps eliminate the raw flour taste. Slowly add the light brown sugar and maple syrup, whisking constantly to combine and prevent clumping. Finally, add in the vanilla extract and mix until combined. Transfer mixture to a mixing bowl to allow to cool for 15 minutes. Once cooled, add in the 3 large eggs and mix until combined.
Step 6. Combine: Pour this mixture slowly over the pecans but DO NOT mix. This will give it a layered effect when it is finished cooking.
Step 7. Bake: Carefully place the pie in the oven and bake at 350°F for 50–55 minutes, keeping an eye on it as baking times can vary by oven. Watch the crust as it browns; it will likely turn golden before the pie finishes baking. When this happens, lightly spray a sheet of aluminum foil with cooking spray and gently lay it over the pie to prevent over-browning. The pie is ready when the center has a slight jiggle. Note: Cracking during baking is normal. As the pie cools, it will settle and smooth out.
Step 8. Rest: Remove from the oven and allow to sit for an hour to an hour and a half for best results As the pie sits, it will set up. Serve with ice cream or whipped topping.
Mac’s Pro Tip
Tips and Common Mistakes for Perfect Creamy Pecan Pie
Crust
- Best Store-Bought Options: If skipping homemade, use refrigerated pie crusts (like Aldi’s) for freshness. Avoid frozen crusts, as they tend to crack and break.
- Prevent Shrinking: Chill the crust before baking, and avoid stretching it too tightly in the pan.
- Pierce the Crust: Use a fork to poke holes in the bottom before filling to prevent bubbling.
Filling and Layers
- Room-Temperature Cream Cheese: Always use softened cream cheese for a smooth, lump-free filling.
- Even Layers: Spread the cream cheese mixture evenly before adding pecans to ensure the filling bakes uniformly.
- Chop Pecans Easily: Use a food processor to quickly and evenly chop pecans for the perfect texture.
- Add Flavor: For a fun twist, mix a pinch of cinnamon into the top layer for a cozy, spiced flavor.
Baking
- Keep an Eye on the Jiggle: Ovens vary, so check the pie after 50 minutes. The center should have a slight jiggle when done.
- Prevent Over-Browning: Cover the crust with foil or a pie shield once it turns golden to keep it from burning. Spraying the foil with nonstick spray prevents sticking.
- Runny Filling: Allow the pie to cool completely before slicing to let it set properly.
Texture Tips
- Chill Overnight: Refrigerate the pie overnight for a creamier, custard-like texture. This also enhances the flavors, making it even more delicious.
Serving Tips
- A dollop of homemade whipped cream or a scoop of vanilla bean ice cream complements the pie beautifully. A drizzle of caramel sauce or even a sprinkle of sea salt will work as well.
- Get creative with toppings! Add my sugared cranberries for a festive touch.
- Serve with a mug of hot coffee, this apple cider cocktail, or even a glass of eggnog for the ultimate holiday treat.
- Pair this pie with other Southern favorites like sweet potato casserole and deviled eggs for a festive family meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and serve.
Recipe FAQs
Granulated monk fruit and brown granulated monk fruit work beautifully for a lower-sugar option.
It’s optional! If you like a crispier crust, go for it. Otherwise, this pie is just as delicious with an unbaked crust.
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The Best Creamy Pecan Pie Recipe
Ingredients
Bottom Layer
- 1 recipe of my homemade single or double crust gluten-free pie or store-bought 9 inch deep dish crust
- 10 oz cream cheese soften at room temperature 1 block + 2 tbsp (or sub dairy-free cream cheese)
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp gluten-free flour King Arthur’s Measure for Measure
- 1 large egg
- 1 1/3 cup chopped pecans
Top Layer
- 3 large eggs
- 1/3 cup + 1 tbsp light brown sugar packed
- 3 tbsp butter
- 1 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp gluten-free flour King Arthur’s Measure for Measure
Instructions
- NOTE: This recipe has been updated. The original recipe is included in the note section at the bottom of this recipe card.
- Crust: Line a 9.5-inch deep pie pan with my homemade gluten-free pie dough or store-bought dough. For a crispier crust, you can opt to blind bake it first. If you're short on time, feel free to skip this step—the pie still turns out delicious either way!
- Blind Bake Crust for a crispy crust: (OPTIONAL) Cut a piece of parchment paper or aluminum foil large enough to cover the crust and extend up the sides. Gently press it onto the crust, ensuring it covers the bottom and edges. Fill the lined crust with dried beans or rice, spreading them evenly to weigh the crust down and keep its shape. Pre-bake the crust at 350°F for 8 minutes to set it.
- Bottom layer: Combine the softened cream cheese, sugar, salt, gf flour, vanilla extract, and egg in a large bowl. Blend well using a hand or stand mixer at medium speed.
- Cool Pie Crust Before Filling: If you blind-baked the crust, remove it from the oven and carefully take out the parchment or foil along with the rice or beans. Allow the crust to cool completely to keep it crisp. Once cooled, spread the cream cheese mixture evenly across the bottom of the pie shell. Finish by sprinkling the chopped pecans over the cream layer. If you did not blind bake, simply add the bottom layer to the unbaked pie crust.
- Top layer: In a medium saucepan, melt the butter over medium heat. Sprinkle in the gluten-free flour and whisk constantly for 1–2 minutes, until the mixture is smooth and bubbly. This forms the base of the roux and helps eliminate the raw flour taste. Slowly add the light brown sugar and maple syrup, whisking constantly to combine and prevent clumping. Finally, add in the vanilla extract and mix until combined. Transfer mixture to a mixing bowl to allow to cool for 15 minutes. Once cooled, add in the 3 large eggs and mix until combined.
- Combine: Pour this mixture slowly over the pecans but DO NOT mix. This will give it a layered effect when it is finished cooking.
- Bake: Carefully place the pie in the oven and bake at 350°F for 55 minutes, keeping an eye on it as baking times can vary by oven. Watch the crust as it browns; it will likely turn golden before the pie finishes baking. When this happens, lightly spray a sheet of aluminum foil with cooking spray and gently lay it over the pie to prevent over-browning. The pie is ready when the center has a slight jiggle. Note: Cracking during baking is normal. As the pie cools, it will settle and smooth out.
- Rest: Remove from the oven and allow to sit for an hour to an hour and a half for best redults As the pie sits, it will set-up. Serve with ice cream or whipped topping.
Notes
- For sugar substiruties, you can use coconut sugar or granulated monk fruit for lower sugar. For the brown sugar, you can use brown granulated monk fruit for lower sugar.
- While I enjoy serving this pie warm, I find it even better after being refrigerated overnight. It being chilled takes on a creamy, custard-like texture that’s absolutely delicious.
- I will sometimes use a 9-inch pie crust and add it to a 12-inch pan just for extra room so it doesn’t overflow.
- Allow the pie to sit at room temperature for an hour before topping with whipped cream and serving.
- 9 inch unbaked deep dish pie shell
- 1 8 oz package cream cheese (soften at room temperature)
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cup chopped pecan
- 3 large eggs
- 1/4 cup sugar
- 1 cup light Karo corn syrup
- 1 tsp vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use regular all purpose flour if I’m not gluten free? If so is it the same amount?
Yes, because I used a measure-for-measure flour, the swap would be 1:1.