Are you looking for an amazing treat with the delicious flavor of classic pecan pie but none of the fuss of pie crust? These gluten free pecan pie bars are easy to make and tastes just like a slice of pie! They will be the star of your dessert table this holiday season.
If you're a fan of pecan pie, I know you will love this easy dessert recipe. Crunchy pecans are combined with a gooey filling atop a gluten free brown sugar shortbread crust, that has an addictive crunch. The crust is made in a food processor in seconds and the filling just takes a bowl and a minute of stirring. The hardest part about these pecan pie squares is waiting for them to bake and cool.
If you prefer your pecan pie without corn syrup, check out my gluten free pecan pie recipe that is sweetened with maple syrup instead.
Ingredient Notes
This gluten free and dairy free recipe uses simple ingredients which are available at any grocery store.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Light Brown Sugar - Sugar is used in both the crust and the filling. I've used light brown sugar, but dark brown would work as well if you prefer a richer molasses flavor. You could also substitute coconut sugar, if you prefer.
- Salt - A little bit of salt offsets the sweetness of pecan pie for a delicious sweet and salty flavor.
- Vegan Butter - Butter is used in both the crust and the filling. I use Country Crock plant butter. Another vegan stick type butter would work well, but avoid margarine. If you're not dairy free, use unsalted dairy butter in the same measure.
- Vanilla - Vanilla extract enhances the flavors of this dessert recipe.
- Corn Syrup - This sweetener is used in the filling to create that traditional pecan pie flavor. I've used light corn syrup, but dark corn syrup would also work here.
- Eggs - Since pecan pie is a custard pie, eggs are crucial for the filling. I don't recommend an egg replacer here.
- Pecans - Pecans are the star of the recipe. Make sure you're using fresh nuts that are good quality. If you're following a gluten free diet, ensure your nuts come from a gluten free processing facility. I like the South Georgia Pecan Company brand, which is marked gluten free on the package.
See recipe card for full ingredient list and quantities.
How to Make Gluten-Free Pecan Pie Bars
You won't believe how easy these pecan bars are to make! Before you begin, line an 8-inch square baking pan with two pieces of parchment paper, leaving flaps at both sides to lift the bars from the pan.
STEP 1: Combine gluten free flour, brown sugar, cold butter, salt and vanilla in a food processor. Pulse until it becomes a crumbly dough.
STEP 2: Transfer the crust dough to a lined baking dish. Press it into an even layer with your hands or a flat bottomed cup.
STEP 3: Once the crust is pressed into an even layer, bake crust until it's golden brown around the edges. While the crust is baking, prepared the filling.
STEP 5: Add the pecans into the filling mixture and fold together with a spatula until the nuts are well coated with the caramel mixture.
STEP 6: Remove the partially baked crust from the oven and pour the pecan filling over the top of the crust. Return it to the oven to finish baking.
Baking Tip
These pecan pie bars will be done when the outer 2-3 inches is set and the center is still a little jiggly. If the top appears puffed after baking, don't worry, it will settle as it cools.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve either directly from the refrigerator or warmed to room temperature.
More pecan dessert recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Pecan Pie Bars
Equipment
- 8-inch Square Pan
Ingredients
For the crust
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ⅓ Cup Light Brown Sugar
- 7 Tablespoons Vegan Butter cold & cut into cubes
- ½ teaspoon Vanilla
- ½ teaspoon Salt
For the pecan pie filling
Instructions
- Preheat the oven to 350 °F (177 °C). Line an 8-inch square baking pan with two pieces of parchment paper. Leave and overhang at the edges so you can lift the bars out after baking.
For the crust
- In a food processor, combine the gluten free flour, brown sugar, cold butter, salt and vanilla. Process until it clumps together to create a crumbly dough.1 Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Light Brown Sugar, 7 Tablespoons Vegan Butter, ½ teaspoon Vanilla, ½ teaspoon Salt
- Dump the crust mixture into your prepared pan. Press it into an even layer using your hands or a flat bottomed cup.
- Bake in the preheated oven for 15 minutes, until lightly golden at the edges.
For the pecan pie filling
- While the crust is baking, combine the brown sugar, corn syrup, eggs, melted butter, vanilla and salt in a large mixing bowl. Whisk until smooth.½ Cup Light Brown Sugar, ⅓ Cup Light Corn Syrup, 2 Eggs, 6 Tablespoons Vegan Butter, 1 teaspoon Vanilla, ¼ teaspoon Salt
- Add the chopped pecans and fold it together with a spatula to coat the nuts with the filling mixture.2 Cups Pecans
- Once the crust has finished par-baking, remove it from the oven and quickly pour the pecan pie filling over the crust. Spread into an even layer.
- Return the pan to the oven and bake for another 20-25 minutes until the topping is set around the edges and slightly jiggly in the center. It should look like pecan pie.
- Remove the pan from the oven and cool on a wire rack for 4 hours, to allow the filling to set. If you have patience you can chill overnight to make really neat slices.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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