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Grain Free Pecan Pie Recipe copy
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Grain-Free Pecan Pie Recipe

Katie WellsJan 8, 2014Updated: Jan 5, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Dessert Recipes » Grain-Free Pecan Pie Recipe

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!

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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 Recipe copy

Grain-Free Pecan Pie

Katie Wells
A real food pecan pie recipe with maple syrup, honey, vanilla, eggs, and butter for a healthier take on this classic.
4.43 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Servings 8
Calories 523 kcal

Ingredients
  

CRUST:

  • 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

FILLING:

  • 1 cup maple syrup or ½ cup each maple syrup and honey
  • 3 eggs
  • 3 TBSP butter or coconut oil
  • 1 tsp  vanilla extract
  • ½ cup coconut sugar
  • 1½ cups  pecans

Instructions
 

  • 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!
  • Enjoy!

Notes

Don't forget that the key to making a good pie crust is to keep your fats cold and not over mix!

Nutrition

Serving: 1sliceCalories: 523kcalCarbohydrates: 45.8gProtein: 7.6gFat: 36.9gSaturated Fat: 9.2gCholesterol: 109mgSodium: 109mgFiber: 4.2gSugar: 37.3g
Tried this recipe?Let us know how it was!

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Are you a pie eater? What’s your favorite? Ever made a healthy version like this? Share below!

Grain Free Pecan Pie Recipe copy

Category: Dessert Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (28 Comments)

  1. Kelly

    November 21, 2014 at 12:31 PM

    Hi and thanks for this recipe! I plan to make it for Thanksgiving next week but was wondering, could I prepare the crust and filling separately, freeze them then thaw them in the fridge over night Wednesday night and assemble and bake the pie Thursday and it still be the same?

    Reply
    • Nicole

      November 14, 2017 at 10:23 AM

      Did you ever get a response or did you give the freezing a try? If so how did it turn out? I’m interested in trying the same thing since I have to travel and want to prep ahead for easier baking day of.

      Reply
  2. Brunella Brunet

    October 24, 2014 at 2:50 PM

    Thank you for these Thanksgiving recipes. I have printed all of them and will make all of them during Thanksgiving and Christmas. I can do these. not too many weird ingredients. finally a site with recipes I can take advantage of. love it.

    Reply
  3. rebecca

    August 29, 2014 at 12:08 PM

    I look forward to a pecan pie I can actually eat this year!! Gluten and dairy free, thank you so much, looks like it will taste good too 🙂

    Reply
  4. Lisa B

    August 11, 2014 at 1:56 PM

    Great pecan Pie!

    Reply
    • Wellness Mama

      August 11, 2014 at 3:48 PM

      I’m glad you like it! Thanks for reading!

      Reply
  5. Janice

    July 19, 2014 at 3:19 PM

    Can you use a blender instead of a food processor?

    Reply
  6. Teresa

    February 6, 2014 at 10:23 AM

    I want to thank you so much for all your posts and for your willingness to share these wonderful health recipes to all who sees them. I went on your site because I was about to make some barley grains I had bought at the health food store, and saw where grains weren’t healthy for you. What and eye opener. Knowledge is very important when it comes to eating healthy. I suffer from many symptoms and my husband as well. I’m always tired even when I get up in the morning and throughout the day. Thank you again.

    Reply
    • Lisa Beaulieu

      August 11, 2014 at 7:48 AM

      Teresa,
      Since my naturopath put me on the mediclear shake every morning, AND had me avoiding corn and rice and even white potatoes (i’m only allowed roots) I’m not tired anymore in the morning – I used to feel like I was hungover for hours – almost until late afternoon. And now here I am writing at quarter to 7, up and about.
      I wish you luck – and ask your naturopath about the mediclear as well, you may have an overburdened liver from years of grains and whatever else you may have been exposed to.

      Reply
  7. Brandy Bracken

    January 12, 2014 at 6:34 PM

    This one looks much better than the one I tried on thanksgiving. It didn’t turn out nearly as well as I had hoped, everyone that tried it did it was good, but nobody went back for seconds. With traditional pecan pie, everyone gets seconds. My crust turned out very dry, hopefully, this one will turn out better for me!

    Reply
  8. Mavs

    January 9, 2014 at 5:24 AM

    This looks sensational! I have got to give this one a go! Thank you for all your experimentation and recipes, it is so amazing to be able to whip up one of your recipes knowing it will be delicious! Such a treat!

    Reply
  9. Malori Fuchs

    January 8, 2014 at 9:50 PM

    This sounds delicious! I just started using Tropical Traditions coconut oil and I love it! 🙂

    Reply
  10. Courtney

    January 8, 2014 at 6:12 PM

    pecan pie is my favorite–can you use organic refined sugar?

    Reply
    • Lisa Beaulieu

      August 11, 2014 at 7:50 AM

      5 stars
      Have a look at mama’s post on sugar, GI index is quite high still, and even though it’s organic, it has the same effects on the body as granulated white table sugar.
      Maple has a lower GI, and honey is a whole food so you’re really decreasing the insulin spike by using her recipe, and it tastes marvellous!

      Reply
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