Over the holidays, I experimented a lot with recipes for Pecan Pie. Pecan Pie is one of my dad’s favorites and since he went grain free, he had missed this on holidays.
I also was obviously not going to use the high fructose corn syrup and regular corn syrup that are in most pecan pie recipes, so I experimented with the ingredients I had on hand until I came up with a recipe that was (very much) kid and grandpa approved.
Fortunately, (or unfortunately) the first one I made that tasted right wasn’t in a pan that would photograph well, so for the sake of the blog, I had to make another one. This worked out great since we ended up with more people than we expected, including some family members who are not grain free.
To my surprise, a few of them said it was the best pecan pie they’d ever had. They didn’t even know it was a healthy recipe. It has been years since I’ve had regular pecan pie, but from what I remember, I think the real food version tastes better!
Please note that while this recipe is refined sugar free, it does have a lot of natural sweeteners and is not meant to be an everyday treat! I looked at dozens of recipes and experimented with what I had, but I got the ideas to pre-heat the maple syrup and add gelatin to the crust from this great post from Deliciously Organic.
- 2 cups almond flour
- 1 teaspoon Gelatin Powder (I use this one)
- 1 tablespoons Coconut Flour (optional)
- ½ cup butter or coconut oil (cold/solid at room temp)
- 2 teaspoons coconut sugar ( I used this one)
- 1 egg
- 1 cup maple syrup (or ½ cup each maple syrup and honey)
- 3 eggs
- 3 tablespoons of butter or coconut oil
- 1 teaspoon vanilla
- ½ cup coconut sugar (I used this brand)
- 1.5 cups of pecans
- Preheat oven to 375 degrees.
- In a food processor, pulse the almond flour, gelatin and coconut flour until evenly mixed.
- Add the butter or coconut oil (must be cold), the coconut sugar and the egg yolk and pulse until it forms a ball.
- Press in to the bottom of a pie pan (or 8×8 dish) and set aside.
- In a small saucepan, bring the maple syrup to a simmer and simmer for about 5 minutes or until it reaches 225 degrees (or starts to bubble up). I got this tip from this post.
- Pour in to a bowl and add the butter/coconut oil, vanilla and coconut sugar.
- Use an immersion blender to combine.
- Add eggs and blend until smooth.
- Pour over pie crust and top with pecans (or just dump in evenly if you don’t care about the top having all the pecans facing the same way).
- Bake for 30 minutes or until the center is mostly set. Do not overbake!
Do you have a favorite dessert?