Name: Gluten Free Pecan Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: pie
Ingredients: 6 tablespoons unsalted butter (ghee or refined coconut oil); 2 eggs; 1 cup blanched almond flour; 1/2 teaspoon sea salt; 1 cup coconut sugar; 1/4 cup agave nectar; 4 tablespoons unsalted butter (ghee or refined coconut oil); 3 eggs; 1/2 teaspoon sea salt; 1 teaspoon vanilla extract; 2 cups pecans, chopped; additional whole pecans for topping

Gluten Free Pecan Pie is the perfect addition to your Thanksgiving table! It’s rich, sweet and decadent with its sweet and toasty pecans!

Alright friends, get ready. I’m about to share my favorite pie ever!! Pecan is hands down my favorite favorite pie. I love the caramel-y sugary toasted pecan flavors. If I am ever confronted with a choice of pies…

You get it. Pecan’s my girl.

I remember growing up and never finding ANYONE to share in my love for pecan pie. Thanksgiving would come around and everyone would share their favorite pie. Tons of pumpkins, a million apples, and me. Holding my pecan card liiiike 🙋🏼

But then I became a food blogger and realized there a bunch of people like me. Pecan pie lovers. And, I knew YOU needed a legit pecan recipe to put in your holiday lineup to go along with pecan’s chocolate ganache and pumpkin pie counterparts.

So, this is a super delicious one. Pay close attention to the carb count because although it’s lower glycemic, it did spike Jaryd’s blood sugar a bit, so keep that in mind.

So let’s make my favorite pie in all the land. The best pie known to man. The king of allll the pies. Um, have I hyped it sufficiently yet?

Ingredients for this delicious pie

unsalted butter (ghee or refined coconut oil)
eggs
blanched almond flour
coconut sugar
agave nectar
vanilla extract
pecans
salt

How to make gluten free pecan pie

Make the crust: whisk together the butter (ghee or coconut oil works too), egg, almond flour, and sea salt. Chill for 10 minutes.

Press the crust into the pie dish. Dampen your hands to get the crust smooth and prevent it from sticking to your hands. Beat the second egg in a small bowl and brush the inside and edges with the egg. Bake for 10 minutes.

In a bowl, whisk together the coconut sugar, agave nectar, ghee, eggs, sea salt, and vanilla. You can use a handheld whisk or electric mixer depending on your preference and how soft your ghee is. If your ghee is a bit more firm, I recommend using an electric mixer.

Then, fold in the chopped pecans. I found the more chopped the pecans are, the better they hold together once you cut into the pie.

Pour the pecan mixture into the center of the crust when it’s done baking and bake for another 30 – 35 minutes until the center no longer jiggles.

Allow to cool before cutting into it.

More pie recipes and fall desserts to try:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free