Because my pumpkin pie recipe last year was SUCH a hit, I also wanted to share another pie idea for Thanksgiving in case pumpkin pie isn’t your fave, or if you’d like to serve two pies this year!
Introducing my refined sugar-free, dairy-free and gluten-free old fashioned PECAN PIE. Everyone has their “perfect” version of a pie– some are more gooey, more “butter-y”, some like a flakier crust… and I’m confident that this pie combines all of those!
Just a little note– it has to set overnight in the fridge. I wanted to point it out here so that you are able to get it baked in time for Thursday’s meal!
Old-Fashioned Pecan Pie
For the crust:
- 6 cups organic blanched almond flour
- 4 tbsp coconut sugar
- 1/2 tsp salt
- 6 tbsp organic coconut oil
- 2 large egg
For the filling:
- 6 tbsp ghee
- ⅔ cup coconut sugar
- 1 ¼ cups organic unsweetened coconut cream
- 1 ½ cups pecans
- 2 large eggs
- ¾ tsp salt
- 1 tsp alcohol free vanilla
- 1 tsp organic maple syrup
- Preheat your oven to 350 F. Mix ingredients for crust together by hand or with a hand mixer. Press the mixture on the sides of a pie pan (about 9” in diameter) and bake until slightly golden (about 15 minutes).
- In the meantime, in a large high sided frying pan, melt the ghee and whisk in the sugar. Cook until the mixture is golden brown, about 5 minutes.
- Once golden, whisk in the coconut cream and bring to a light simmer, stirring frequently.
- Cook the mixture for about 8 minutes or until it begins to thicken. Remove the mixture from heat and let cool for 30 minutes.
- While cooling, bake your pecans on a large baking sheet until golden brown and toasted (about 10 minutes).
- Once the coconut milk, ghee and sugar mixture has cooled, whisk in the extract, maple, eggs and salt until smooth. Fold in the toasted pecans.
- Pour the filling into the pie crust and bake for about 30 minutes or until the filling feels set. Let cool, cover and refrigerate overnight.