Empowering you to prevent and reverse disease
Grain Free Salted Caramel Pecan Pie
Prep Time
1 hour 15 minutes
Prep Notes
Oh my goodness, who doesn't love pecan pie. I kept walking past the pecan stall at my local farmer's markets, and thinking I have to make pecan pie. But I don't eat many sweets so didn't have an occasion, until my dad's birthday came around. And boy was it delicious!
The base and the caramel need to be made an hour before the filling so ensure you allow time.
Cooking Time
1 hour 5 minutes
Yields
12 servings
Ingredients
The Base
- 120g blanched almond flour
- 2 Tbsp coconut flour
- 80g tapioca flour
- 65g palm oil shortening / grass fed butter / coconut oil / lard
- 1 tsp coconut sugar
- 1/2 tsp fine grain sea salt
- 1 large egg
Salted Caramel Pecan Filling
Salted Caramel
- 2 cups full fat coconut cream
- 200g organic coconut sugar
- 3/4 tsp sea salt
- 2 tsp pure vanilla extract
Pie Filling
- Salted caramel (cooked for at least 1 hour)
- 3 eggs
- 2 Tbsp pure maple syrup (not imitation)
- Pinch of salt
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1 1/2 cups chopped pecans
- 1 cup pecan halves
Directions
Pie Crust
- Preheat oven to 190°C
- Place all ingredients except egg, in the bowl of a food processor and pulse until you have thick crumbs
- Add in the egg and mix until a dough forms
- Press dough into a 9 inch pie dish using your hands, ensuring it's spread evenly
- Pierce the dough all over with a fork so it doesn't puff up in the oven
- Bake for 10 minutes
- Allow to cool
Salted Caramel
- Whisk together coconut cream and coconut sugar (not the vanilla or salt) in a medium saucepan over medium heat. Bring to a boil while stirring, then lower the heat so it's gently bubbling. Continue to cook, stirring occasionally, for 15-20 minutes or until mixture is reduced and has changed to a deep caramel colour
- Remove from heat and stir in the salt and vanilla
- Allow it to cool at room temperature for at least an hour before continuing to the filling
Pie Filling
- Preheat oven to 180°C
- Mix the chopped pecans (saving the halves for the top of the pie) with the maple syrup, vanilla, cinnamon and salt. Allow them to sit for 10 minutes to allow the pecans to soak in the flavour
- Whisk the eggs into the cooled salted caramel one at a time until smooth, then stir in the pecan mixture.
- Pour filling into crust, then arrange pecan halves on the top of the pie in the design you'd like
- Bake for 45-50 minutes, until centre is set and the crust is golden
- Allow to cool completely at room temperature before serving for easy slicing. Enjoy!