2cgluten free all-purpose flour suggestions in post
1teaspoonxanthan gum omit if your flour blend has this or guar gum in the blend
½cgranulated sugar
¼teaspoonsalt
¾cdairy free butter cut into small pieces, brand suggestion in post
Pecan Pie Filling
1cbrown sugarpacked
1clight Karo
½cdairy free butter
4largeeggsbeaten
2½cchopped pecans
1teaspoonvanilla extract
Instructions
Preheat oven to 350°F. Grease a 9x13-inch pan, set aside.
In a large mixing bowl, whisk together the flour, xanthan gum (if needed), granulated sugar, and salt. Cut 1 stick of butter into chunks and place in bowl. Using a pastry blender work the crust mixture until fine crumbs begin to form.
Press crust mixture into the prepared pan. Bake for 15 minutes, or until the crust is lightly browned.
In a saucepan over medium heat combine the brown sugar, Karo, and butter. Bring to a boil, stirring gently.
Remove from heat and place 1 cup of the hot mixture into a measuring cup. Slowly pour the hot mixture into the beaten eggs, whisking constantly. Add this to the hot mixture. Stir in the pecans and vanilla.
Pour the filling over the crust and bake for 30-35 minutes or until set.
Remove and cool completely in the pan before cutting into bars. Top with dairy free whipped topping and serve. Store bars in an airtight container up to 5 days.