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 has 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.
Grain-Free Pecan Pie
A real food pecan pie recipe with maple syrup, honey, vanilla, eggs, and butter for a healthier take on this classic.
- 2 cups almond flour
- 1 tsp gelatin powder
- 1 TBSP coconut flour (optional)
- ½ cup butter or coconut oil, cold/solid at room temperature
- 2 tsp coconut sugar
- 1 egg
- Preheat oven to 375°F.
- In a food processor, pulse the almond flour, gelatin, and coconut flour until evenly mixed.
- Add the butter or coconut oil, coconut sugar, and egg and pulse until it forms a ball.
- Press into the bottom of a pie pan and set aside.
- For filling, 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 into 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.
- Bake for 30 minutes or until the center is mostly set. Do not overbake!
Don't forget that the key to making a good pie crust is to keep your fats cold and not over mix!
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 36.9 g
Saturated Fat 9.2 g
Cholesterol 109 mg
Sodium 109 mg
Total Carbohydrates 45.8 g
Dietary Fiber 4.2 g
Sugars 37.3 g
Protein 7.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Are you a pie eater? What’s your favorite? Ever made a healthy version like this? Share below!