Pecan Pie
A pecan pie without corn syrup or gluten. You can impress your friends and family for Thanksgiving with a pie that is healthy, and yummy!
Prep Time20 minutes mins
Cook Time45 minutes mins
Servings: 6 people
Pecan Crust
- 2 1/2 cup pecan flour
- 3 tbsp butter (cut in small pieces)
- 1/3 cup xylitol
- 1 egg
- 1/2 tsp salt
Filling
- 1 cup pecan pieces
- 1/2 cup xylitol
- 3/4 cup coconut nectar
- 4 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup pecan halves
Preheat oven to 350°F. Line the bottom of a 9 in round pie pan with parchment paper, or grease well.
Add the pecan flour, salt, and butter in a food processor. Pulse briefly. Add xylitol and egg and pulse again until it gets crumbly.
Press dough into a pie pan. You can also place the dough between two parchment papers and press it. It will be easier if you use a rolling pin.
Bake for 10 minutes.
Filling
Add all the ingredients in a bowl and stir until well combined.
Once the crust is ready, pour filling into pie crust. Add pecan halves on top to decorate.
Bake at 350°F for 30-35 minutes. It will be ready once the middle doesn’t wobble when you jiggle it a little bit.