Recipe
Raspberry Pecan Crust Pie
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!!
Prep: 20 minsCook: 20 minsTotal: 40 mins
Servings: 8 1x
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.
Tips
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
Find it online: https://thetoastedpinenut.com/raspberry-pecan-crust-pie/