Go Back
Gluten-Free Pecan Pie

Gluten Free Pecan Pie & Mini Pecan Pie Tarts

This agave based recipe makes both gluten-free pecan pie mini tarts with Schär puff pastry and a gluten-free pecan pie using Wholly Wholesome pie crust.

Course Dessert
Cuisine American
Keyword dessert, gluten-free mini pecan pie tarts, gluten-free pecan pie, Schär puff pastry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 19 mini pecan pie tarts, 1 pie
Author Deana Larkin Evans


  • 1/3 cup goat butter
  • 1 cup light brown sugar
  • 1 cup dark agave
  • 1 tsp homemade pure vanilla extract
  • 3 large eggs, beaten
  • 1 cup chopped pecans
  • 1 Schär gluten-free puff pastry dough, thawed
  • 1 Wholly Wholesome gluten-free pie crust


  1. Preheat oven to 350 degrees F.

Pecan Pie Filling

  1. Melt the goat butter in a small sauce pan over medium low heat. Add the light brown sugar and whisk until well incorporated. Remove from heat and let cool a bit. Add the agave and vanilla. Add the beaten eggs. Whisk until smooth. Add in the chopped pecans and stir well.

Mini Pecan Pie Tarts

  1. Roll out the puff pastry and use a small bowl to cut out disks in the puff pastry to fit into a mini-muffin pan. After rolling it out with a rolling pin to make it more pliable, press it into the muffin tin. Make sure the edges of each well are well covered with dough.

  2. Take the extra pieces of dough and work them into the bottom of the crusts. This will give you a flaky and more dense bottom crust.

  3. With any leftover pastry dough, form into a ball and then use a rolling pin to thin it out again. You can cut a few more crust from that. I ended up with 19 puff pastry crusts.

  4. Stir the pecan pie filling very well and ladel into the puffy pastry crusts.

  5. Place in the oven and bake for about 20 minutes.

  6. Remove from oven and let cool on a cooling rack. Remove the tarts from the muffin tin and store in the fridge.

Pecan Pie

  1. Thaw the pie crust and keep it in the metal tin container. There should be half of the pecan pie filling remaining. Pour into pie crust.

  2. Place pie onto a baking sheet and bake for about 20 minutes. Carefully remove from oven and cover the edges of the pie to keep it from burning. Place back in the oven and bake until done, 15-20 minutes more. The center should rise and set firmly.

  3. Let cool to room temperature on a cooling rack and place in the fridge.