she cooks…he cleans

Real food, gluten-free meals, and eclectic music!

Crustless Mini Pecan Pies (grain-free)

Pie filling recipe adapted from Cooks Illustrated (membership required to view link)

This recipe may have been born out of my inability to concoct a gluten-free pie crust that meets my satisfaction, but that doesn’t mean these crust-less gems give up anything that you expect in a pecan pie.  They are every bit as gooey and sinfully sweet as you’d expect, and have a nice toasty flavor from the toasted pecans instead of the traditional crust.  The hint of bourbon is nice too!

I’ve made plenty of crustless quiches and muffins in the Le Creuset Silicone Baking Cups , but I didn’t know how they would handle this sticky mess.  Turns out they worked perfectly.  The silicone cups do not require any oil or non-stick spray, and easily peel off the pies after baking.  They also wash up easily, although I recommend hand-washing them.

We enjoyed these pies for Thanksgiving, but they make wonderful individual servings for any gathering.  Top with whipped cream, ice cream, or nothing at all!

Ingredients (makes 12 muffin-sized pecan pies):

  • 1 1/2 cups (6 ounces) whole pecans
  • 1 tablespoon unsalted butter (grass-fed), for toasting pecans
  • 4 tablespoons unsalted butter (grass-fed), for pie filling
  • 1/2 cup Coconut Palm Sugar
  • 1/4 teaspoon kosher salt
  • 3 large eggs (free-range)
  • 1 cup maple syrup, pure, preferably Grade B or Grade A dark amber
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla

In a large skillet, melt 1 tablespoon of butter and add pecans.  Cook, tossing frequently, until pecans are lightly toasted and fragrant.  Remove from pan immediately to prevent burning the pecans, and allow to cool.  Chop into small pieces.

Preheat oven to 325F.  Line a muffin pan with silicone baking cups, or well-greased paper baking cups.  Distribute the chopped pecans equally into the baking cups.  Set aside.

Using a large heat-proof bowl set over a saucepan of simmering water (or a double boiler), melt the 4 tablespoons butter.  Remove the bowl from the heat; stir in sugar and salt with a wooden spoon until the butter is adsorbed.  Beat in the eggs, then the maple syrup.  Return the bowl over the simmering water; stir until the mixture is shiny, smooth, and warm to the touch.  Remove from heat and stir in bourbon and vanilla.

Pour the pie filling into the baking cups over the pecans, distributing equally.  Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.  Remove from oven and allow to cool completely, at least 4 hours.  Serve warm or at room temperature.  Yum!

Yum indeed! And our musical selection is yummy too, Joe Henry’s 12th album, Reverie. Acoustic and rowdy, they call his music “lounge noir”, but whatever it is, it’s mesmerizing. Armed with a poet’s touch and a innate sense of musicality, this is a another winner from Henry.

35 comments on “Crustless Mini Pecan Pies (grain-free)

  1. Dave
    November 29, 2011

    Those look great! i really missed not having pecan pie at Thanksgiving this year. I might just have to make this for Christmas. Thanks for sharing!

    • She cooks...He cleans
      December 1, 2011

      They are so small – they are a nice indulgence without going overboard! Well, unless you eat all of them… 😉

  2. Rufus' Food and Spirits Guide
    November 29, 2011

    The filling is the best part! These look great.

  3. Heidi @ Food Doodles
    December 1, 2011

    These look awesome!! And a lot simpler than making a crust too. I’m saving this to try, they look delicious 😀

  4. Nichole
    December 1, 2011

    These were freaking amazing… I don’t even like pecan pie and these were spectacular. Thanks for sharing!

    • She cooks...He cleans
      December 1, 2011

      I love to hear back when someone has tried a recipe and really enjoyed it – better yet if they think it is freaking amazing! Thanks, Nicole!

  5. spicegirlfla
    December 2, 2011

    What a fabulous idea! I love that these are individually served and the filling is my favorite part anyway!!

  6. Buttoni
    December 2, 2011

    Man, these look so good I’ve GOT to try them for the holidays! I’ve done a mini pecan pie but with a low-carb crust. Your concept appeals to me more! Glad you posted this one!

  7. Sarah Jane @ The Fit Cookie
    December 3, 2011

    Yum! I am looking forward to trying this recipe for Christmas!

  8. Quintina
    December 15, 2011

    Hmmm, somewhere I went wrong and they didn’t set properly for me, so when I popped them out they just mushed everywhere. However they still tasted incredible and my family gobbled them up regardless! Going to try again!

    • She cooks...He cleans
      December 16, 2011

      I had that concern when I made them, but we knew if they didn’t set we would just grab a spoon. Sorry yours were gooey the first time – maybe they needed to cook longer. I’ll cross my fingers for the 2nd attempt!

  9. Ladonna
    October 30, 2012

    Can you skip the bourbon?

    • She cooks...He cleans
      October 31, 2012

      You can skip the bourbon if you’d like, it shouldn’t make any difference in the baking. You might want to add a little more vanilla though.

  10. Ladonna
    November 16, 2012

    These were amazing!! I made them with no bourbon just extra vanilla even my non paleo friends enjoyed them!

  11. Pingback: Paleo Menu: Christmas Dinner —

  12. Lynn
    March 8, 2013

    Is there anything that I can use besides the palm sugar? Thank you!!!

    • She cooks...He cleans
      March 8, 2013

      HI Lynn! I chose coconut palm sugar since it is lower on the glycemic index than regular sugar, but you could use the same amount of brown sugar instead. Possibly you could substitute honey, but I haven’t tried that and I’m not sure how much to use – probably less than 1/2 cup.

      • Lynn
        March 8, 2013

        Thank you for the fast reply! I wanted to make these this weekend but I just don’t have access to the plan sugar by tomorrow. I have seen raw coconut crystals available at my food store, an idea if that would work? Thanks again!!! If not I guess I will have to give into the brown sugar 🙂

  13. She cooks...He cleans
    March 8, 2013

    I’ve never used raw coconut crystals, however I just googled them and it looks like they might be pretty similar, if not the same, as coconut palm sugar. You might give that a try. Let us know how it works, and if they are the same or not! Good luck!

  14. Damodara
    November 4, 2013

    These look wonderful…This year Thanksgiving falls on Ekadasi, meaning no grains or beans….Can you tell me if this recipe can be increased to large quantity and spread out on a large baking pan?

    • She cooks...He cleans
      November 5, 2013

      I am guessing that if you tried to do this in a large baking pan, it would not set – however, I haven’t tried it so I don’t know for sure. Even if it doesn’t set, I’m sure it would taste good scooped out with a spoon (would be great with ice cream). Let us know if you try it!

  15. Pingback: Let’s Feast – The Udi’s Gluten Free Thanksgiving Menu | Udi’s® Gluten Free Bread

  16. Lead Our Lives
    November 19, 2013

    Another awesome creation!

  17. Jill
    November 19, 2013

    These look so good!! Do you think these could be baked in oiled muffin tins or would they be too sticky? I don’t have the silicone cups unfortunately and want to make these! Maybe I should invest in the silicone cups?

    • She cooks...He cleans
      November 20, 2013

      Jill, I think they could probably be cooked in the muffin tin – but unsure how badly they would stick. They are pretty sticky! The silicone cups are amazing and I’ve used them over and over again, for this recipe and for baby quiches and cupcakes. Not too bad for a $12 investment!

  18. Debbie
    November 29, 2013

    Thank you for the recipe, I made these for Thanksgiving and they were hit. I added a few chocolate chips to each one. I was not able to get silicon muffin liners, however, the paper ones worked well. I sprayed the muffin tin as well as the papers. Clean up was easy.

    • She cooks...He cleans
      November 30, 2013

      Great to know that these will work with paper liners, and the chocolate chip idea was inspired! Thanks, Debbie!

  19. Rebecca
    June 28, 2015

    Does anyone know how to store these? I made the recipe, but there are only 3 of us! I’m assuming that I would need to refrigerate like with regular pecan pie, but wanted to make sure.

    • She cooks...He cleans
      July 19, 2015

      Sorry I didn’t reply in a time-sensitive fashion. My mother always left pecan pie out, but then again, she leaves things out that I wouldn’t think of doing. They will store fine in the refrigerator, although you may want to take them out to warm up a little before eating.

  20. Marina Renee Moses
    November 24, 2015

    These look like you put pecans on top but the recipe doesn’t say to do that. Do you reserve some for the tops?

    • She cooks...He cleans
      November 24, 2015

      Hi Marina! I didn’t reserve any for the top – the pecans just floated up there naturally.

  21. Betsy Thiede
    January 19, 2016

    Any idea how many carbs a serving would have?

  22. Pingback: 40 Ooey Gooey Paleo Pecan Pies – Paleo Feast

Comments are closed.

Follow us on Pinterest!

Follow Me on Pinterest


© Nancy Mullis and James Mann of She Cooks He Cleans. All Rights Reserved. Content on this web site may not be duplicated or used without written permission.
Real Food Whole Health

Blog Stats

  • 3,368,839 hits

Follow us on Twitter

%d bloggers like this: