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Video: Pecan Pie

Pecan Pie

Pecan Pie

Rich and decadent, this pecan pie brings all the indulgence without any of the problematic ingredients it normally includes, such as dairy, eggs, gluten, refined sugar, and cornstarch. This is a wonderful choice to share with loved ones on holidays or special occasions.

Pecan Pie



  • 2 cups almond flour
  • ¾ cup gluten-free oat flour
  • 2 tbsp tapioca flour or arrowroot starch
  • 2 tbsp coconut sugar
  • 5-7 tbsp cold water


  • 1¼ cup full fat coconut milk
  • 3 tbsp arrowroot starch
  • ½ cup coconut sugar
  • ½ cup pure maple syrup
  • ¼ tsp sea salt (optional)
  • 1 ½ tsp alcohol-free vanilla extract or vanilla powder
  • 2 tbsp refined coconut oil
  • 2 ½ cups pecan halves or pieces
  • 1 cup coconut whipped cream for serving (optional)


Preheat oven to 350°F/180°C.

To make the crust, combine the almond flour, oat flour, tapioca or arrowroot starch, and coconut sugar in a bowl. Whisk until uniform. Add the water little by little until the dough comes together–it should be smooth and not sticky.

Press the dough evenly into the bottom and sides of a 9-inch pie dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork. Refrigerate until needed.

In a jug or bowl, combine the coconut milk. arrowroot, coconut sugar, pure maple syrup, sea salt (if using), and vanilla. Whisk until uniform, then set aside.

Place a saucepan on medium-high heat and add the coconut oil and pecans. Toast the nuts for 30 seconds while stirring continuously. Pour in the coconut milk mixture and heat until simmering or until the liquid starts to thicken. Keep stirring continuously so that it doesn’t stick to the pan. Remove from heat.

Pour the whole mixture into the prepared pie crust and bake for 30 minutes until the filling looks set and the crust is browned. At the 20-minute mark, check the crust and if it’s already brown then cover the sides with foil.

When ready, remove from oven and cool at room temperature for at least 3 hours before serving. For a firmer pie cover and refrigerate for 6 to 8 hours, ideally overnight. Allow to sit at room temperature for 30 to 60 minutes before serving. Serve with coconut whipped cream (optional).

Serves 6-8

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Categories: Desserts, Pies, Holiday, Thanksgiving, Christmas, Kid Friendly

This item posted: 22-Nov-2022

The information provided on this Site is for general informational purposes only, to include blog postings and any linked material. The information is not intended to be a substitute for professional health or medical advice or treatment, nor should it be relied upon for the diagnosis, prevention, or treatment of any health consideration. Consult with a licensed health care practitioner before altering or discontinuing any medications, treatment or care, or starting any diet, exercise or supplementation program. Neither Anthony William nor Anthony William, Inc. (AWI) is a licensed medical doctor or other formally licensed health care practitioner or provider. The content of this blog and any linked material does not necessarily reflect the opinions of Anthony William, AWI or the principal author, and is not guaranteed to be correct, complete, or up to date.

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