Grain-Free, Refined Sugar-Free Pecan Pie
Enjoy all the rich, gooey goodness of classic pecan pie with this healthier grain-free and refined sugar-free version for the holidays.
Ingredients
For the Grain-Free Pie Crust:
- 2 cups blanched almond flour
- ¼ cup coconut flour
- ¼ tsp sea salt
- ¼ cup unsalted butter, melted (or coconut oil)
- 1 large egg
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
For the Pecan Pie Filling:
- 2 ½ cups raw pecan halves, divided
- 3 large eggs
- ¾ cup pure maple syrup
- ½ cup coconut sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
- In a large bowl, combine the almond flour, coconut flour, and sea salt.
- Add the melted butter, egg, maple syrup, and vanilla. Stir until the mixture forms a soft, slightly crumbly dough.
- Transfer the dough to the prepared pie dish. Use your fingers to evenly press it across the bottom and up the sides of the dish. Crimp or shape the top edge as desired.
- Use a fork to gently prick the bottom of the crust several times.
- Bake the crust for 8 to 10 minutes, or until it is just beginning to turn golden around the edges. Remove it from the oven and allow it to cool slightly while preparing the filling.
- Roughly chop 1 1/2 cups of the pecans. Leave the remaining 1 cup of pecan halves whole for decorating the top of the pie.
- In a large mixing bowl, whisk the eggs until smooth.
- Add the maple syrup, coconut sugar, melted butter, vanilla, cinnamon, and sea salt. Whisk until thoroughly combined.
- Stir the chopped pecans into the filling.
- Pour the filling into the partially baked pie crust and spread the pecans evenly throughout the filling.
- Arrange the remaining pecan halves over the top of the pie. Create concentric circles for a more decorative presentation or scatter them evenly across the surface for a rustic appearance.
- Bake for 35 to 45 minutes, or until the edges are set and the center has a slight jiggle when the pie dish is gently moved.
- Check the pie after approximately 25 minutes. If the crust edges or pecans are browning too quickly, loosely cover the pie with aluminum foil.
- Remove the pie from the oven and place it on a wire cooling rack.
- Allow the pie to cool completely for at least 3 hours before slicing. The filling will continue to set as it cools.
- Serve at room temperature or chilled. Store leftover pie covered in the refrigerator.
Notes
Chef Tips:
- Give the pie plenty of time to cool. The filling will still be soft when the pie comes out of the oven. Allowing it to cool completely is essential for creating clean slices and the classic gooey pecan pie texture.
- Watch the crust carefully. Almond flour can brown more quickly than traditional flour. If the edges begin getting too dark, protect them with foil while the filling finishes baking.
- Toast the pecans for deeper flavor. For an even richer, nuttier flavor, lightly toast the pecans before adding them to the filling. Let them cool before assembling the pie.
- Make it ahead for easier holiday entertaining. Prepare the pie 1 day before Thanksgiving or Christmas and refrigerate it overnight. Bring it closer to room temperature before serving if you prefer a softer filling.