Gluten Free Pecan Pie

FOR THE GF PIE CRUST

• 1 gluten free pie crust (homemade (linked) or store-bought)

FOR THE FILLING

• 1 ½ cups (327 g) packed light brown sugar
• 6 tablespoons (75 g) granulated sugar
• 2 tablespoons (1 fluid ounce) milk at room temperature
• 4 teaspoons pure vanilla extract
• 12 tablespoons (168 g) unsalted butter melted and cooled slightly
• 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
• ½ teaspoon kosher salt
• 3 tablespoons (30 g) superfine white rice flour
• 2 cups (180 g) shelled pecan halves very roughly chopped

FOR FINISHING

• ½ cup (60 g) shelled pecan halves for decorating the top
• Coarse salt for sprinkling
• Instructions
• Prepare the pie crust according to the recipe instructions but without par-baking the crust. Arrange the crust as instructed in a 9-inch deep dish pie crust.
• Place the shaped crust in the pan in the refrigerator to chill for at least 30 minutes, and up to 3 days (if covered).
• When you’re nearly ready to bake the pie, preheat the oven to 325°F.
• In a large bowl, place the brown sugar and granulated sugar, and whisk to combine. Break up any lumps in the brown sugar.
• Add the milk, vanilla, and melted butter, and whisk vigorously until the mixture is very smooth.
• Add the eggs, then the salt and rice flour, and whisk until just combined after each of the two additions.
• Place the chopped pecans in the bottom of the raw, chilled pie crust. Pour the mixture over the pecans in the crust.
• The pecan pieces will rise toward the top on their own.
• Arrange the remaining pecan halves, flat side down, placing them gently on top in concentric circles. Start along the perimeter and work your way in.
• Sprinkle the top of the filling lightly with coarsely salt.
• Place the pie dish pan on a rimmed aluminum baking sheet and in the center of the preheated oven. Bake at 325°F for 20 minutes.
• Lower the oven temperature to 300°F, and bake for another 45 minutes to 1 hour, or until set as you like.
  
• For a fully set pie, bake it for about 1 hour, or until you can feel that it’s set just below the top pecans when you press the filling gently toward the center.
• For a softer filling that’s still fully baked, bake until the filling still jiggles slowly when shaken gently from side to side, in a controlled way (about another 45 minutes).
• The crust should not burn, as the pie is being baked at such a low oven temperature.
• Let the pie cool to room temperature. For the cleanest slices, place the pie in the refrigerator and chill until firm, at least 3 hours. Slice and serve chilled.