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.
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 6-8 hours, ideally overnight. Allow to sit at room temperature for 30 to 60 minutes before serving. Serve with coconut whipped cream (optional).
Categories: Desserts, Pies, Holiday, Thanksgiving, Christmas, Kid Friendly
This item posted: 22-Nov-2022
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