This Christmas, I was determined to make a pecan pie. A pecan pie that I could eat. A pecan pie that had no gluten and no refined sugar and still tasted 100 percent like the sugared up gooey pecan pies we all know and love. A pecan pie that looked, tasted, and seemed as indulgent as the traditional pecan pie. A pecan pie that my pecan pie lovin’ dad would never suspect that it was actually good for him.
The last time I had a pecan pie: I’m not too sure, but definitely way too long. This Christmas, I was determined to break the streak of a pecan pie-less life.
And I did.
And what a fine lookin’ pie it was. Despite the slightly too brown edges of the crust.
Gooey, sweet, pecany goodness.
For the crust:
- 2 eggs
- 1/2 cup of melted butter
- 1/4 tsp of salt
- 3/4 cup of coconut flour
- 2 Tbs of local raw honey
For the filling:
- 2 cups of coarsely chopped pecans. Save some for decorating the top however you like!
- 4 Tbs of melted butter
- 3 eggs
- 2 tsp of vanilla extract
- 1 cup of maple syrup
- 1/2 cup of coconut sugar
- 1/2 tsp of salt
Let’s do this:
- Preheat the oven to 400 F.
- CRUST. Butter, eggs, salt, and honey. Mix them up in a bowl.
- Stir in the coconut flour. Make sure you get it all. Til it holds together. Like dough.
- Get your pie pan. Grease it up with some butter. Press your pie dough in the pan with your fingers. Get it all even.
- Prick the bottom with a fork.
- Bake it. 8-10 min. Don’t let the edges get too dark like I did. But if you do, it’s all good. No stress.
- Let it cool in the fridge.
- FILLING. Get your oven down to 350 F.
- In a bowl: eggs, maple syrup, coconut sugar, melted butter, salt, and vanilla. Mix it all up.
- Chop up your pecans. Saving some for decoration. Get your chilling pie crust out of the fridge and spread your chopped pecans in an even layer on the bottom of the pie crust.
- Poor in your GOO. (The maple syrup, coconut sugar, egg, salt, vanilla mixture.)
- Decorate. Use your reserved pecans to get fancy. Or not. That’s cool to. It’ll be just as tasty. My family likes a good amount of pecans to goo ratio, so I just covered the top with pecans. Your family likes more goo? Top it with less pecans or non at all. To each their own.
- Bake it. 30 minutes. COVER YOUR CRUST. After 30 minutes of baking, tent the pie with a piece of foil to protect the nuts and bake it for another 20 minutes.
- Resist the temptation of its sensual smell as it bakes. It’s an agonizing 50 minutes.
- Get it out of the oven after its done baking. Let it cool on the counter for a while. Then stick it in the fridge.
- The real test of self control. Wait. Let it do its thing in the fridge for a while. Cold, or room temp, pecan pie is the best pecan pie.
- Devour. Serve it up with ice cream, whipped cream, or just nothin’. It’s downright delicious all on it’s own.
Love pie? Love pecan pie? Wanna indulge? Need a yummy treat? But don’t want all the refined sugars? Wanting to bake your pecan pie lovin’ family with strong opinions about how they like their pecan pie a pecan pie, but you wanna be able to eat it too? Here you go. A heavenly pecan pie that tastes just like your traditional pecan pie just WITHOUT the guilt and the awful belly ache.
Smile. You can have your pie and eat it too. It’s a great day. Happy baking my friends!