Paleo Pecan Pie with Gluten-Free Crust Recipe
Aug 05, 2024
Paleo Pecan Pie with Gluten-Free Crust
This pastry crust and salted caramel pecan pie is both gluten-free and paleo! This sweet-tasting pie is great for any occasion and can easily be made without dairy. Bake it to share, or bake one just to appease your sweet tooth.
Crust: Prep: 15 Min. Cook: 15 Min. Total: 30 Min. Servings: 8
Pie: Prep: 1 hr. Cook: 50 Min. Total: 1 Hr. 50 Min. Servings: 10
Pie Crust Ingredients
- 1 cup blanched almond flour
- 2 Tbsp. coconut flour
- 2/3 cup tapioca flour
- 1/2 cup palm oil shortening
- 1/2-1 tsp. maple sugar or coconut flour
- 1/2 tsp. fine grain sea salt
- 1 large egg
Pie Crust Instructions
- Put all ingredients except the egg into a bowl or food processor. Mix all ingredients together until well-blended. Add egg and mix until dough forms. Form the dough into a ball.
- Roll dough between two sheets of parchment paper. Place the pie dish upside-down over the dough. Using the bottom of the parchment paper, flip the dough into the pie dish. To finish, press the dough firmly into the bottom and sides of the dish with your fingers.
- Once the dough is pressed into the pie dish, use a fork to gently pierce it so that it does not bubble while baking.
- Put the crust into the oven. For this pecan pie recipe, bake the crust for 10 minutes at 375 degrees Fahrenheit.
Pecan Pie Ingredients
Salted Caramel:
- 2 1/4 cups full-fat coconut milk
- 1 cup organic coconut sugar
- 3/4 tsp. sea salt
- 2 tsp. pure vanilla extract
Pie Filling:
- 3 eggs
- 2 Tbsp. pure maple syrup
- Pinch of salt
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. cinnamon
- 1 1/2 cups chopped pecans
- 1 cup pecan halves
Pecan Pie Instructions
Salted Caramel:
- Whisk coconut milk and coconut sugar together in a medium saucepan over medium heat. Bring to a boil and continue whisking. Lower the heat until the mixture is bubbling without the risk of boiling over. Continue to cook, stiffing occasionally for 15-20 minutes or until the mixture is a deep caramel color.
- Remove from heat and stir in the salt and vanilla extract.
- Allow to cool at room temperature for at least an hour before continuing with the filling.
Filling and Pie:
- Preheat the oven to 350 degrees Fahrenheit (or lower the temp from 375 degrees if you just used the oven to bake the crust).
- Mix the chopped pecans (save the halves for the top of the pie), maple syrup, 1/2 tsp. vanilla, cinnamon, and a pinch of salt. Allow them to rest for 10 minutes before proceeding to the next step.
- Whisk the eggs into the salted caramel one at a time until smooth and then stir in the pecan mixture. Pour the filling into the partially baked crust and arrange the pecan halves on top of the pie.
- Bake for 45-50 minutes until the center of the pie is set and the crust is golden brown. Let the pie cool completely before serving.
Notes
Crust:
- Grass-fed butter or a 50/50 split can be used as a substitute instead of palm oil shortening in the pie crust.
- If the pie dough is too sticky, consider wrapping it in plastic wrap and then flatten it into a disk. Chill until firm, or chill until ready to use. If chilling dough, remove it from the fridge to soften it slightly before use.
- If the dough breaks while forming it into the pie pan, don't worry about it. It's easy to repair the crust as needed without re-rolling by pressing it together with your fingers. Gluten-free dough lacks elasticity because of the lack of gluten, so breakage will happen.
- To partially bake the crust, bake it at 375 degrees Fahrenheit for approximately 6-8 minutes.
- To fully bake the crust let it continue to bake for 15 minutes, or until the crust is lightly browned.
- Feel free to use a foil tent over the pan if the edges are browning too much during baking to prevent burning.
Pie:
- If you plan on putting your pie in the refrigerator, allow the pie to cool to room temperature first.
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