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!
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.