How many of you grew up having Pecan Pie at Thanksgiving or Christmas?
To be honest, I didn’t, but I have recently decided that I LOVE it after trying this recipe! When Mason and I still lived in California, we had some friends over for dinner and they brought this pie for dessert. I remember Mason saying, “I didn’t even know I liked pecan pie!” I can’t tell you where this recipe came from, but I can tell you it is now in the dessert section of my cookbook!
It is gluten free, refined sugar free and dairy free!! (So eat your heart out Granola Moms!!) I can’t say enough good stuff about this pie, so I will stop talking about it and give you the recipe!
The Perfect Pecan Pie
Ingredients for the crust:
- 2 cups almond flour
- 1 Tbsp coconut flour (optional)
- 1 tsp gelatin powder
- 1/2 cup coconut oil, solid
- 2 tsp coconut sugar
- 1 egg yolk
Ingredients for the filling:
- 1 cup pure maple syrup
- 3 Tbsp coconut oil
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 3 large eggs
- 1 1/2 cups of whole pecans
- Preheat oven to 375 degrees. To make the crust: place the almond flour, coconut flour and gelatin powder in a food processor and pulse until powdered and combined.
- Add the oil, the sugar, and the egg yolk and pulse until it forms a ball (or looks like the picture above). Press the dough into an uncreased 9-in pie pan (or 8 x 8-in baking dish) and set aside.
- To make the filling: in a small saucepan over high heat, simmer the maple syrup for about 5 minutes, or until it reaches a temperature of 225 degrees and starts to bubble up. (Watch it carefully, as it will overflow quickly once it starts to bubble.)
- Pour the syrup into a large bowl and add the oil, sugar, and vanilla. Use an immersion blender to combine, then add eggs and blend until smooth. (I don’t have an immersion blender, so I just mixed by hand and it turned out great!
- Pour the filling over the pie crust and arrange the top with pecans. Bake for 30 minutes, or until the center is mostly set. Do not overbake!
- Let the pie cool completely before serving. Store at room temperature for up to 24 hours or in the refrigerator for up to 4 days.
Total Time: 50min Active Time: 20min Servings: 6
Coast x Coast Motherhood 