This gluten-free pecan pie features a crumbly almond flour crust and a decadent pecan filling accentuated by maple syrup and coconut sugar.
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
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
- To make the crust, mix the coconut oil, almond flour, egg and salt together. Place in the fridge to chill for 15 minutes.
- Preheat the oven to 350F.
- Press the dough into your pie dish to cover the bottom and the edges.
- Beat the second egg and use a pastry brush to brush the entire crust.
- Bake the crust for 10 minutes.
- 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.
- Remove the crust from the oven and pour the filling into it. Decorate the top with the whole pecans.
- Return the pie to the oven and bake for another 30 minutes. If the center doesn’t seem set, bake for another 5 minutes.
- Let cool before serving.
Makes: 1 pie
Prep time: 10 minutes
Total time: 1 hour, 10 minutes