Okaaayyy.. so it’s the day after Thanksgiving and NOBODY is perusing the internet in search of a recipe for ooey-gooey pecan pie.
FACT: There are 7 pecan pies in my refrigerator. 2 are inedible, 4 are ugly, and 1 is worthy of serving to guests on Thanksgiving Day.
FACT: Pies should not have crusts.
The plan was to make 1, possibly 2 pies in order to perfect this recipe prior to Thanksgiving. However.. pie #’s 1-6 were involved in a series of unfortunate issues mostly involving their crust. If it has to do with baking and needs to be “Pinterest Quality,” I’m clearly not your girl.
SO.. yes, Thanksgiving has passed. Yes, I know that you most likely couldn’t care less about my take on a pecan pie today. And.. yes, I am going to share it away. Because… it’s delicious. But more importantly, 7 pies!
Time Saving Tips and Tricks:
Prep: The pie can be assembled prior to baking and stored in the refrigerator for 1-2 days. When ready to bake, allow the pie to come to room temperature and then follow regular baking instructions.
Make Ahead: I did! It was delicious. The pie needs to set up before being sliced so serving it at room temperature is to be expected.Print
Whole-Food Pecan Pie – Gluten Free
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 8 slices
- 2 cups almond flour
- 1 tsp gelatin powder
- 1 TBS coconut flour
- 1/2 cup + 3 TBS coconut oil
- 1/2 cup + 2 tsp coconut sugar
- 4 eggs
- 1 cup maple syrup
- 1 tsp vanilla
- 1.5-2 cups of pecans
- Preheat oven to 375.
- CRUST: In a food processor, pulse 2 cups almond flour, gelatin, and 1 TBS coconut flour until evenly mixed. Add 1/2 cup coconut oil (must be cold), 2 tsp coconut sugar, and 1 egg yolk and pulse until it forms a ball. Press into the bottom of a pie pan and set aside.
- FILLING: In a small sauce pan, bring the maple syrup to a simmer and simmer for about 5 minutes or until it begins to bubble up. Pour into a bowl and add the 3 TBS coconut oil, vanilla, and `/2 cup coconut sugar. Use an immersion blender to combine. Add remaining 3 eggs and blend until smooth. Pour over pie crust and top with pecans. Bake for 30 minutes or until the center is mostly set. Do not overbake.
- If you don’t want to purchase coconut flour so that you can use 1 TBS in this recipe just substitute it for almond flour.
- Make sure that your coconut oil is cold and in solid form so that it mimics the consistency of butter. Just pop the jar into the refrigerator if you open your pantry and find that yours is in a liquid state.
- Gelatin powder can be found in the baking aisle of most health stores or purchased online.
Let’s Be Friends:
Looking for other gluten free meal and dessert options? Check out Simply Sissom’s Gluten Free Board on Pinterest. Like what you see, follow! New pins are added daily from my favorite bloggers from around the web!
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