Pecan pie has always been a family favorite during the holidays. Today I make it a little healthier than my mom used to, but it doesn't disappoint on flavor.
Easy Pecan Pie (Dairy Free, Gluten Free)
Ingredients
- 2 cups almond flour
- ½ cup coconut oil, melted
- 2 tablespoons full fat coconut milk, cold
- ½ cup raw honey
- 3 eggs
- ¾ cup coconut sugar
- 3 tablespoons extra virgin , cold pressed coconut oil
- a pinch of pink himalayan sea salt
- 2 cups raw pecan halves
Preparation
- Preheat oven to 350ºF
- Using a rubber spatula stir together almond flour, melted coconut oil, full fat coconut milk to create the crust. DO NOT OVER MIX
- Press the dough into the bottom and sides of a 9-inch pie plate, creating fluted edges with fingers if desired
- Place pie shell in the refrigerator while preparing the filling
- Stir together raw honey, eggs, coconut sugar, cold pressed coconut oil, salt, and pecans in a medium sized mixing bowl
- Pour filling into pie shell
- Bake at 350ºF for 25-30 minutes until the center in firm, and crust starts to brown
- Refrigerate for at least two hours before serving. Store leftovers in the refrigerator.
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