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Gluten Free Honey Pecan Pie and Tart Filling Recipe


Gluten Free Honey Pecan Pie and Tart Filling Recipe
2008 © Teri Lee Gruss
Here is a sticky, luscious honey pecan filling to use in gluten free pie, tart or sticky bun recipes or even as an ice cream topping. The recipe was developed by Dean Lavornia, Associate Professor of International Baking and Pastry at Johnson and Wales University, Providence, Rhode Island. Chef Lavornia presented this delicious gluten free recipe at the 2008 Gluten-Free Culinary Summit and it is used with his permission.

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes


  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup honey
  • 2 1/2 cups pecan halfs OR pieces
  • 1 tablespoon fresh orange zest
  • 1/8 cup heavy cream


Combine butter, sugars and honey in a heavy saucepan. Bring to a boil and cook at a rapid boil for 3 minutes. Remove from heat, add heavy cream and orange zest. Stir to blend. Fold in pecans and stir to coat completely with caramel. Pour into a prebaked pie or tart crust.

To Make Honey Pecan Tart with Gingerbread Crust:

Pour honey pecan filling into partially baked Gluten Free Gingerbread Crust. Bake at 350 degrees until filling is bubbling and pecans are golden brown. Allow to cool 15-20 minutes. If using a tart pie with a removable bottom, remove from tart pan while still warm.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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