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:
- Raspberry Pecan Crust Pie
- Caramel Apple Pie
- Chocolate Ganache Pie
- Strawberry Coconut Cream Pie
- Pumpkin Whoopie Pies
- Gluten Free Pumpkin Pie Squares
- Moist Gluten Free Pumpkin Cake
Recipe
Gluten Free Pecan Pie
Gluten Free Pecan Pie is the perfect addition to your Thanksgiving table! It’s rich, sweet and decadent with its sweet and toasty pecans!
Ingredients
Crust:
- 6 tablespoons unsalted butter (ghee or refined coconut oil)
- 2 eggs
- 1 cup blanched almond flour
- 1/2 teaspoon sea salt
Pecan Filling:
- 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
Instructions
- Preheat oven to 350F.
- Make the crust: whisk together the butter (coconut oil or ghee works too), 1 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, butter, eggs, sea salt, and vanilla. You can use a handheld whisk or electric mixer depending on your preference and how soft your ghee is.
- 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.
- Bake for another 30 – 35 minutes until the center no longer jiggles.
- Allow to cool before cutting into it.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 357
- Sugar: 32.4g
- Sodium: 376mg
- Fat: 23.4g
- Saturated Fat: 10.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33.8g
- Fiber: 0.9g
- Protein: 5g
- Cholesterol: 140mg
Enjoy!! xo
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Yay I love pecan pie too! And we are trying to have a paleo thanksgiving so this will be perfect : ) can I substitute maple syrup for agave nectar? Or maybe honey?
Hi Hannah!
Yes – maple syrup or honey would work great! I hope you love it!! xo
Is it possible to substitute oat flour for the almond flour here? I am allergic to Almonds unfortunately 🙁
Oat flour should work fine! Let me know how you make out!! xo
Do you have a preferred Egg substitute? I’m allergic to Eggs, almonds, gluten and dairy! 🙄
Eggs- I have mostly been using flax meal
Flax eggs are great! Also I’ve heard there are awesome egg replacements lately. I don’t know any off the top of my head but it’s worth googling and testing different options! Let me know if you find a good one! xo
Hi! Should the coconut oil be melted or solid? I made the crust but it looks too small to fill an 11 inch tart pan.
Hi Michelle, Yes I always melt the coconut oil first and then measure it. You can double the measurements for bigger pie dish.
How big is the pie dish?
★★★★★
I believe it’s a 10 inch pie dish 🙂