A guaranteed crowd pleaser at any Holiday table!

Equipment

• pie pan
• pastry Blender
• cookie sheet

Ingredients

Crust:

• ¾ cup tapioca starch
• ¾ cup almond flour
• 2 tbs coconut sugar
• ½ tsp sea salt
• ½ cup coconut oil
• 5-6 tbs filtered water

Filling:

• 3 eggs, organic/free range
• ½ cup raw honey
• ¾ cup coconut sugar
• 2 tbs coconut oil
• 1 tbs pumpkin seed oil
• pinch of sea salt
• 2 cups pecan halves

Directions

• Preheat oven to 350ºF
• Stir together all dry crust ingredients. Add coconut oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball.
• Roll out the dough on a gluten free floured surface (I like to use tapioca flour). Place the rolled out dough in pie pan and gently use a fork to create a nice crust pattern around the edges. Place pie pan in the refrigerator.
• Stir together all of the sauce ingredients with a spoon.
• Remove the pie shell from refrigerator and pour the sauce into it.
• For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. The pie needs to be cooled and refrigerated 2 hours prior to serving, so that it is able to thicken.
• Store in the refrigerator.