Pecan Pie

Thanksgiving

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

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Gather the Ingredients

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

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Gather the Ingredients

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

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Gather the Ingredients

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

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Gather the Ingredients

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

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

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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.

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

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

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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.)

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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.

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

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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.

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

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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.

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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.

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

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

Delicious!