Pecan Pie


A flaky, buttery gluten free pecan pie that is inspired by southern pecan pie flavors: bourbon, maple syrup and pecans.

For gluten free almond crust: – 1 ½ cups 160g almond flour – 2 tablespoons arrowroot starch – 3 tablespoons maple syrup – 3 tablespoons coconut oil – 2 teaspoons vanilla extract

For maple pecan pie filling: – 2 ½ cups (250g) pecan halves – 5 Tablespoons (72g) coconut oil, melted – ½ cup (100g) coconut sugar, or light or dark brown sugar – 2 Tablespoon arrowroot starch – 2 teaspoons vanilla extract – ½ teaspoon salt

– 3 large eggs at room temperature – 1 cup (250 mL) pure maple syrup – 2 tablespoons bourbon – Flaky sea salt for sprinkling (optional)

For maple dulce de leche cream (optional): – 1 cup (250 mL) dulce de leche – 1 cup (250 mL) heavy whipping cream – 2 tablespoons vanilla pudding

Make the gluten free pie crust Preheat oven to  325 F. Prepare a  9-inch pie dish by greasing it with coconut oil.

In a large bowl, whisk together flours and salt until fully blended. Add coconut oil, maple syrup and vanilla extract. Mix fully until a soft dough forms. Wrap dough up in plastic and chill for 15-30 minutes.

Using a rolling pin, roll dough into desired shape, as per the shape of your pan.

Lay the dough out in the prepared pie dish. If desired, flute or crimp the edges of the crust for a decorative design

Blind-bake the pie crust for 10 minutes. (Blind baking a pie means you top the pie crust with parchment paper or aluminum foil, then fill the pie with baking beans or pie beads and bake it without a filling.)

Make the dairy free pecan pie filling To make the filling, whisk together melted coconut oil, coconut sugar (or brown sugar) and arrowroot starch in a large bowl. Whisk in vanilla extract, salt, eggs and maple syrup.

Spread the pecans inside the warm pie crust. Pour the liquid mixture over the pecans, sealing them in place.

Bake maple pecan pie Increase the oven to 350 F. Transfer pecan pie to the oven, and bake for 40-50 minutes, or until the top is lightly browned.

Check on pie halfway through the baking - if the edges are browning, cover them with aluminum foil or a pie crust shield

Once pie is baked, removed from the oven and place on a cookie rack to cool completely and for the filling to set. If desired, sprinkle with flaky sea salt on top.

Make maple dulce de leche cream (optional) Using a standing mixer or a handheld mixer, whip cream and vanilla pudding until firm peaks are attained. Fold in dulce de leche and 1 teaspoon of maple syrup. Chill in freezer for 30 minutes.

If desired, pipe around the edges of the chilled pie. You can also serve the maple dulce de leche cream on the side.

Serve gluten in room temperature with maple dulce de leche cream, regular whipped cream, or coconut cream.