GLUTEN-FREE PECAN PIE

GLUTEN-FREE PECAN PIE

I don't think I've ever met a nut pie I didn't like. And going gluten-free is much much easier when you learn how to handle all kinds of nut flours so that the dough is easy to handle, doesn't crumble and doesn't burn before your pie filling is ready. Its important to keep in mind that nuts don't take a long time in the oven to get golden and toasty and will burn to a crisp shortly after.

If you can't find date syrup in your local supermarket and don't have the time to soak, strain and simmer the dates, you can absolutely use maple syrup as your sweetener or even use a blended mixture of dates and water instead.

If you love pecans as much as I do, try adding more nuts to your liking, up to 1/2 cup of more pecans to your filling. I just break pecans apart with my fingers and leave some halves whole added to the filling, providing for an interesting texture.

And if you like your nuts toasted, I've got great news for you. This is one step that you can absolutely omit in this recipe because if you toast the pecans beforehand, they will burn. The oven will do this job for you while your pie is baking. The result will be a nutty, toasty and delicious pecan pie.

Dates are full of antioxidants (Flavonoids, Carotenoids, Phenolic acid) that help reduce inflammation, help reduce different diseases and as well as provide fiber and numerous nutrients and minerals. Potassium, magnesium, copper, vitamin B6 are just some of the amazing nutritional benefits dates bring to the table. While highly nutritious, they are also high in calories, so portion control and moderation is key.

Pecans, the star of this dish, are rich in copper, thiamine, protein, fiber mono- and polyunsaturated fatty acids. This amazing nut shaped like humans brain promote mental and heart health. Helping my body heal and thrive while indulging in sweet and nutty piece of pie? Yes, please! 🙂

Enjoy!

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Prep Time 5

Cook Time 20

Cooling Time 15

Total Time 40

Course Dessert

Servings servings

Calories 356 kcal

Equipment

1 9" round pie pan

Ingredients

PIE

2.5 cups almond flour
1 egg
1 tsp vanilla extract
1/8 tsp salt
1/4 cup ghee or butter melted
1/3 cup date syrup

PIE FILLING

3 eggs
1 tsp vanilla extract
1/8 tsp salt
3/4 cup date syrup
3 tbsp ghee or butter melted
1 cup pecans halved or broken into pieces

Instructions

PIE CRUST

Preheat the oven to 350 degrees F. Line round pie pan with parchment paper.
In a large bowl or food processor, mix together all the ingredients for the pie crust- salt, melted ghee or butter, egg, vanilla, date or maple syrup, and almond flour. The dough will be dry and sticky. Gently press the dough down into the baking dish so that it lines the bottom and sides of the dish. Bake for 1 minute to set before adding the pie filling.

PECAN PIE

In the same mixing bowl (no need to rinse prior), add all the ingredients (salt, syrup, vanilla extract, eggs, ghee/butter, pecan pieces and mix well. Carefully pour in pecan filling mixture and pat down evenly with a spoon. Place the pie on a large baking sheet in case the filling spills over and bake for 20 minutes until the top is deep golden and the filling is set and doesn't jiggle.
Cool completely before serving.

Video

Notes

Nutrition

Serving: 1servingCalories: 356kcalCarbohydrates: 26gProtein: 8gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 74mgSodium: 72mgPotassium: 120mgFiber: 3gSugar: 19gVitamin A: 84IUVitamin C: 1mgCalcium: 95mgIron: 1mg

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GLUTEN-FREE PECAN PIE