Grain-Free, Gluten-Free, Dairy-Free, Paleo
Pecan Pie always brings a smile to my face, I have so many happy memories tied to it. One of my dearest friends from high school would forgo any kind of utensil and just eat a slice with her bare hands– and usually more than one in a sitting whenever we were lucky enough to have some on hand!
And there’s just something about baking with pecans, their flavor deepens and becomes so rich in the oven. The honey, butter and vanilla just further enrich the taste as does the flaky crust. A beautiful experience it is to eat a slice, a treat to savor.
Tips For Today:
-Make sure to read the ingredients list and directions prior to baking, it takes out all the guesswork and makes for a pleasant process. 🙂
-Feel free to use walnuts in place of pecans
-We used this pie pan, it’s become one of our favorites- affordable, reusable and reliable.
-Make sure to lightly cover your pie with foil at about 30 minutes into the bake. It will keep the pecans and crust from over browning–this pie can sometimes take 50 minutes and other times 65 minutes to bake. It’s a bit of a mystery, but I can promise you it’s worth the extra few minutes of time.
-Use one of your sharper knives to cut into the pie, a dull knife can make a mess as it won’t get through the pecans easily.
Happy Baking + Enjoy!!☺️
- FOR THE CRUST:
- 1 1/2 cups almond flour (Bob’s Red Mill)
- 1/2 cup + 1 tbsp tapioca starch
- 1/2 teaspoon salt
- 1/4 cup butter (or ghee, or earth Balance)
- 3 tablespoons water
- FOR THE FILLING:
- 3/4 cup coconut sugar
- 1/4 teaspoon salt
- 1 cup honey
- 3 eggs
- 1 1/2 tablespoons butter (or ghee or Earth Balance), melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans (halves or chopped)
- Preheat oven to 350 degrees
- Start with your crust. Whisk together almond flour, tapioca starch and salt. Cut butter into your flour with a pastry cutter, making sure no pieces are larger than pea size.
- Add water into you flour/butter mixture and combine until dough forms. We like to do this by hand, but a food processor works well, too. Dough will be sticky and a bit like play-doh. Let it rest for a few minutes.
- Form your dough into a ball and press into the middle of your pie pan and work up the sides. I keep a little dish of water by my working station to make the process easier– you can mend any cracks with just a touch of water. (Think of it like working with clay). Use a fork to crimp the edges or flute them if desired. Set pie crust aside.
- Now for your filling: In a large bowl, whisk together your coconut sugar + salt. Stir in your honey, melted butter and vanilla extract until smooth. Add your eggs, one at a time, stirring until filling is smooth and all is incorporated evenly.
- Pour or arrange your pecan halves into your prepared pie shell. Pour filling over top and allow pecans to rise to the tops. Occasionally, some will stick to the bottom just use a fork or a clean finger to release any that are sticking.
- Place your pie on a cookie sheet and place into preheated oven.
- Bake at 350 for about an hour. (Sometimes it can take an additional 5 – 10 minutes). At 30 minutes in, place aluminum foil lightly overtop. This will keep the crust and pecans from over browning. Check in at 45 minutes. You’ll know when it’s done as the filling will rise a bit and set. (It will set around the edges first, and then finally in the middle, it will spring back just a touch).
- Let pie cool for a few hours before serving. We like to let ours cool for an hour and then put it in the fridge for a few hours before serving. Cover any leftovers and refrigerate. Enjoy!
Keywords: grainfree, glutenfree, paleo, dairyfree, pecanpie, pies, thanksgiving