Paleo Pecan Pie

Paleo Pecan Pie

A guaranteed crowd pleaser at any Holiday table!

Equipment

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.

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