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!
Prep: 20 minCook: 45 minTotal: 1 hour 5 min
Servings: 1 pie 1x
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
Find it online: https://thetoastedpinenut.com/gluten-free-pecan-pie/
