Refined Sugar & Grain-Free Holiday Pecan Pie

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My favorite Thanksgiving dessert has always been pecan pie. Rich, decadently sweet, and gooey, with a nutty crunchy top. What more could you ask for?

Pecan pie is a southern tradition almost everyone enjoys on turkey day, so making a SCD version was on my holiday to-do list. I can officially check this off as this new version is so identical in taste and texture to the original you may not even be able to tell its refined sugar and grain-free!

Seriously, you have to try it! This is not a drill folks, go ahead and bookmark this recipe for the holiday season this year, and for years to come. Happy Thanksgiving!

Looking for more Thanksgiving recipes? Check out my Butternut Squash Casserole with Pecan Streusel Topping, The Perfect Roasted Spatchcock Thanksgiving Turkey, Grain Free Thanksgiving Stuffing, Green Bean Casserole, and Pumpkin Pie with Almond Flour Crus

                                                  

Refined Sugar & Grain-Free Holiday Pecan Pie

Serves 8
Prep: 20 min
Cooking: 35 min 
Cooling: 1-2 hours
Total: 2 hours 55 min
Beginner

Ingredients:

For the Crust:

1 ½ cups almond flour

¼ cup coconut flour 

1 egg

½ tsp. vanilla extract

¼ tsp. salt

2 Tbsp. honey 

¼ cup butter, melted and cooled

 

For the Filling: 

1 ½ cups honey 

3 eggs

1 tsp. vanilla 

6 Tbsp. butter, melted and cooled 

¼ tsp. salt 

1 tsp. cinnamon 

2 cups pecans, raw halves

  Method Of Prep:

  1. Gather and prep ingredients. Preheat your oven to 325°F.
  2. Grease a 9.5 inch pie pan with butter, set aside.
  3. We will start by making our crust. In a medium bowl add all crust ingredients and mix until combined and dough forms.
  4. Place dough into your greased pie pan and press it out evenly with your hands until you have an even crust and cover the pie pan.
  5. Bake for 8-10 minutes.
  6. While the crust is par baking we will mix together our pie filling ingredients. In a large bowl mix together all ingredients except for the pecans.
  7. Whisk until well incorporated.
  8. Gently fold in the pecans.
  9. Remove crust from the oven.
  10. Carefully pour your filling into the pie crust.
  11. Cover your crust edges with aluminum foil or a pie ring. You will want to do this the whole time the pie bakes as the almond flour will darken quite a bit during cooking.
  12. Bake at 350°F for 35-40 minutes, or until set, golden brown, with a little giggle in the middle.
  13. Remove from the oven to cool and set completely before slicing.
  14. Slice into eight pieces, serve immediately and enjoy! Happy Thanksgiving!

                     

Nutrition Facts: 
Calories- 581
Carbs- 57.8 g
Fat- 28.9 g
Protein- 10.7 g