OMG!!! This pie was outrageously delicious. Not overly sweet, but sweet enough. My mother-in-law loves pecan pie and she thought this one was fantastic. Our daughter thought we bought it from a bakery. Easy to make and full of flavor, this pie is a must try. Happy pie making!
Radical Homemaker Quick Tip
Most pecan pie recipes call for corn syrup. Corn syrup = GMOs (genetically modified organisms). Since we avoid GMOs at all costs, it was nice to create a pecan pie that we could actually enjoy.
Side note…you can skip the crust all together. Simply butter ramekins and pour batter in. Top with pecan halves and cook until set.
Use This
The Crust…yields one crust
2¼ cups Big Tree Organic Farms Blanched Almond Meal
½ teaspoon Eden French Celtic Sea Salt
2 tablespoons Dr. Bronner’s Whole Kernel Coconut Oil
1 tablespoon Dawes Hill Wildflower Honey
1 organic egg
Organic butter to butter the pie plate
For the filling…
3 organic eggs, room temp
1 cup Dawes Hill Wildflower Honey
¼ cup maple syrup
4 tablespoons ghee or butter, melted
½ teaspoon Eden French Celtic Sea Salt
1 cup Tierra Farm Raw Pecan Halves, chopped
1 cup Tierra Farm Raw Pecan Halves for top of pie
Do This
1. Preheat oven to 350º.
2. Butter bottom and sides of pie plate.
3. Combine almond meal and salt in a food processor (with dough blade); pulse. Add coconut oil, honey and egg. Process until a ball forms.
4. Press the mixture onto the bottom and sides of pie plate evenly.
5. Combine eggs, honey, maple syrup, ghee (or butter) and salt in a medium-large mixing bowl. Mix well.
6. Add chopped pecans and stir.
7. Pour mixture into prepared pie plate and top with pecan halves.
8. Bake for 50 minutes or until set.
