It’s Pie Week! This buttery, rich grain-free pecan pie is made with maple syrup instead of corn syrup, and has a mildly sweet coconut flour crust that crumbles in your mouth. Pecan pie is always a little bit about indulgence, but I prefer to call it an opportunity to really savor your food. And in this case, you can do that without any grains in the mix. If you aren’t on GAPS or don’t have a grain or wheat allergy, use my sprouted flour pie crust recipe.
The secret weapon in this recipe? Well, there are three actually: toasting the pecans yourself, using maple syrup instead of that dreaded corn syrup, and adding a little bourbon to the filling. All these flavors combine to really bring out the complex flavor of the pecans and deep notes of vanilla, caramel, and molasses.
Other Pie Week recipes: Homemade Apple Pie, Key Lime Pie, Jumbleberry Pie.
Other pie recipes: French Silk Pie, Heart Tarts.
- measuring cups and spoons, food processor
- rolling pin, glass pie plate
- large saucepan, whisk, rubber scraper
- jelly roll pan, cooling rack
Grain-Free Pie Crust
6 tablespoons butter, cold (buy grass-fed butter here)
1 cup coconut flour (buy coconut flour here)
2 fresh eggs
1 teaspoon honey (buy raw honey here)
1/4 teaspoon sea salt (buy unrefined sea salt here)
1/2 cup shredded coconut (buy unsweetened shredded coconut here)
water, as needed
egg white for brushing
- In a food processor, pulse butter and coconut flour together until crumbs form the size of peas.
- Add eggs, honey, sea salt, and shredded coconut, pulsing to combine. Add spoonfuls of water if needed, until the dough comes together.
- Roll the dough out with arrowroot powder or almond flour to keep from sticking. Place the dough into the pie plate and press the edges to adhere. If the dough is too crumbly to roll out, simply press into the pie plate in an even layer. Set aside.
1 cup maple syrup (buy organic, grade B maple syrup here)
1 cup whole cane sugar (buy whole cane sugar here)
1/2 cup heavy cream (find raw milk and cream here)
1 tablespoon molasses (buy unsulphured molasses here)
4 tablespoons butter cut into 1/2″ pieces
1/2 teaspoon salt (buy unrefined sea salt here)
6 large egg yolks, lightly beaten
1 teaspoon vanilla extract (buy organic extracts here)
1 tablespoon good bourbon
1 1/2 cups toasted and roughly chopped pecans (how to soak and dehydrate nuts here, where to buy good quality nuts here)
- Preheat oven to 400 degrees.
- In a large saucepan, heat the maple syrup, sugar, cream and molasses over medium high heat, stirring frequently until the sugar dissolves. Remove from heat, set aside, and let cool for 5 minutes.
- Whisk the butter pieces and salt into the slightly cooled sugar mixture. After the butter is melted, add the egg yolks, vanilla, and bourbon.
- Put the toasted pecans in a single layer on the bottom of the prepared pie crust. Pour the filling into the pie crust.
- Place the pecan pie on a jelly roll pan and bake on a lower rack in the oven. As soon as the pie goes into the oven, reduce the temperature to 325 degrees. Then, bake for 50-60 minutes or until the middle is nearly set and only wiggles slightly when gently shaken.
- Cool for 1 hour on a wire rack, then transfer to the refrigerator for 3 hours to set up completely. Serve pecan pie at room temperature, with sweetened whipped cream.