Raspberry Pecan Crust Pie
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I love this fresh homemade raspberry pie with a pecan crust! It’s so delicious, low carb, paleo, and gluten free! Perfect for any holiday celebration!!
Today is Friday and I’m pretty tried. I decided to sit on the couch… which turned into laying on the couch… and I just kept muttering to myself… Friday… tired.. I deserve it…
But then, like a lightening bolt shooting through my spine I jumped up. PIEEESS I forgot the last of my piesss. I forgot to type up the last of my pie blogs for you guys! How could I?!
Luckily the sudden jolt of needing to write a blog post pumped enough energy in my veins to get the creative juices flowing. Aaand I still have this idea that maybe if I finish typing this up, I’ll still have time to lounge on the couch before I have to pick up the kiddos.
Ok with all the pie happening around here, I feel like I’ve covered most of my bases. Sure we’ve got the traditional pumpkin and apple and pecan. We have the fun chocolatey ganache and blueberry crumbles. In all the pie fun around here, I started craving a sweet red berry.
After debating back and forth between raspberry and strawberry, I eventually enthusiastically committed to raspberry because I have a frozen strawberry whip pie AND a strawberry tart already on the blog and thought raspberry needed some love.
So let’s do this, raspberry!!
Place the pecans, almond flour, sea salt, and coconut sugar in the food processor. Process for a few seconds to combine and chop the pecans a bit. Add the ghee, almond butter, and vanilla. Process again to combine. If needed, scrape down the sides and process for another couple seconds.
If the crust batter doesn’t ball up, add 2 tablespoons of water and process again until things start to stick together. Set aside.
Pour the water and coconut sugar into a saucepan and bring to a boil. Add 2 cups of the raspberries and chia seeds and continue to boil for another 5 – 7 minutes until the raspberries reduce and the filling becomes syrupy.
Press the crumble into the bottom of your pie pan. You may need damp hands, but press it into the bottom and up the sides. Pour the raspberry filling into the center.
Description
I love this fresh homemade raspberry pie with a pecan crust! It’s so delicious, low carb, paleo, and gluten free! Perfect for any holiday celebration!!
Ingredients
- Crust:
- 2 cups pecans
- 1 cup blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons coconut sugar
- ¼ cup ghee (coconut oil or butter works)
- ¼ cup natural almond butter (any nut butter is delish)
- 1 teaspoon vanilla extract
- 2 tablespoons water
- Blueberry Filling:
- ½ cup water
- 4 tablespoons coconut sugar
- 4 cups fresh raspberries
- 1 tablespoon chia seeds
Instructions
- Preheat oven to 350F.
- Place the pecans, almond flour, sea salt, and coconut sugar in the food processor.
- Process for a few seconds to combine and chop the pecans a bit.
- Add the ghee, almond butter, and vanilla.
- Process again to combine. If needed, scrape down the sides and process for another couple seconds.
- If the crust batter doesn’t ball up, add 2 tablespoons of water and process again until things start to stick together.
- Set aside.
- Pour the water and coconut sugar into a saucepan and bring to a boil.
- Add 2 cups of the raspberries and chia seeds and continue to boil for another 5 – 7 minutes until the raspberries reduce and the filling becomes syrupy.
- Press the crumble into the bottom of your pie pan.
- You may need damp hands, but press it into the bottom and up the sides.
- Pour the raspberry filling into the center.
- Line the additional whole raspberries on top and bake for 20 minutes.
- Allow to cool for at least 20 minutes before removing from the pie pan and cutting into it.
Notes
Serving (1 slice): Calories 632; Fat 59.3g (Sat 9g); Protein 10.1g; Carb 24.7g (net carb 13.1g); Fiber 11.6g; Sodium 94mg
Enjoy!! xo
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