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Healthy Holiday Recipes: Gluten-Free (& paleo friendly) Pecan Pie

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This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have GLUTEN FREE (& PALEO FRIENDLY) PECAN PIE from: Kayla Chandler

NOTE: This will be the last morning post until the new year. Look for my next morning post on Monday, January 7, 2019.

Gluten-Free (& paleo friendly) Pecan Pie

  • Servings: 8
  • Difficulty: easy
  • Print

A healthier take on this classic and delicious pie!

Ingredients

For the Crust
  • 2 C. Blanched Almond Flour not almond meal
  • 1/4 tsp Sea Salt or Himalayan Salt
  • 2 Tbsp Unrefined Coconut Oil melted
  • 1 Pastured-Raised Egg
For the Filling
  • 1 C. Organic Unrefined Coconut Sugar (see link in article above)
  • 3/4 C. Organic Grade A Maple Syrup
  • 3 Tbsp Grass-fed Butter can also use Ghee or Coconut Oil (melted)
  • 3 Pasture-Raised Eggs lightly beaten
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt or Himalayan Salt
  • 2 C. Pecan Halves
  • 1/2 tsp Cinnamon optional

Directions

For the Crust
  1. Preheat oven to 400 degrees F and make sure rack is in the middle section
  2. Combine the almond flour and salt until combined. Add egg and coconut oil and mix until a ball forms. (A food processor can be used for this step)
  3.  Press dough, including any stray crumbles from the bowl, evenly onto a 9-inch pie dish (see video above). Chill in the refrigerator.
For the Filling
  1. While dough chills, combine all filling ingredients, except pecans, in a bowl. Whisk until fully combined. Add pecans and stir until well coated. Let sit for 5 minutes.
  2. Remove pie crust from refrigerator and slowly pour the Filling into the pie crust.
For Baking
  1. Place pie dish onto a large baking sheet to catch any spill-overs. Place in oven on the middle rack and cook for 20 minutes.
  2. Reduce heat to 350 degrees F. and cook for another 30-40 minutes.
  3. Remove from oven and let cool completely before serving (takes a few hours to cool).

About Tamara Hoerner (1303 Articles)
Welcome to The Purple Almond! My name is Tamara Hoerner. I am a student at Hawthorn University working toward a Master of Science in Health and Nutrition Education. For me, the name Purple Almond symbolizes “Good, nutritious, whole food bringing light and life to the body, awakening the inherent healing mechanisms within.” I'm all about getting back to the basics, good old fashioned traditional organic, whole food, the kind your great-grandmother used to eat. You'll find no processed foods here. Just good food to heal your whole body. I also believe a healthy body isn't just about food. Stress plays a large part in the physical health of our body. I, therefore, believe in using anything that relieves stress and heals the body, including: mediation, yoga, music, laughter, inspiration and helping others. You'll find all these included in my blog as well.

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