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Gluten-Free Pecan Pie

Gluten-Free Pecan Pie

This gluten-free pecan pie features a crumbly almond flour crust and a decadent pecan filling accentuated by maple syrup and coconut sugar.

Gluten-Free Pecan Pie

Coconut sugar has a caramel-esque depth and sweetness to it, which works perfectly with the nutty, buttery flavor of pecans. As your guests will attest, this pie is a welcome addition to any holiday dessert table and a sweet finale to any feast. 

Gluten-Free Pecan Pie


Gluten-Free Pecan Pie

Ingredients for the crust:

  • 1 cup Anthony’s Goods Blanched Almond Flour
  • ⅓ cup coconut oil, semi-liquid and scoopable but not fully melted (at room temp)
  • Pinch of salt
  • 1 egg (plus 1 more for egg wash)

Ingredients for the filling:

  • 1 cup Anthony’s Goods Coconut Sugar
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 ¾ cups pecans, chopped into small pieces
  • ½ tsp salt
  • Whole pecans for decorating 


  1. To make the crust, mix the coconut oil, almond flour, egg and salt together. Place in the fridge to chill for 15 minutes.
  2. Preheat the oven to 350F.
  3. Press the dough into your pie dish to cover the bottom and the edges. 
  4. Beat the second egg and use a pastry brush to brush the entire crust. 
  5. Bake the crust for 10 minutes.
  6. Meanwhile, make the filling: using a hand mixer, mix the coconut oil, maple syrup, eggs, vanilla extract and salt in a large bowl. Mix in the chopped pecans.
  7. Remove the crust from the oven and pour the filling into it. Decorate the top with the whole pecans.
  8. Return the pie to the oven and bake for another 30 minutes. If the center doesn’t seem set, bake for another 5 minutes.
  9. Let cool before serving. 

Makes: 1 pie

Prep time: 10 minutes

Total time: 1 hour, 10 minutes 

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