Healthy Pecan Pie (6-Ingredients, Gluten-Free, Naturally Sweetened)
Video
Ingredients
Almond Crust
- 200 g ground almonds
- 50 g melted coconut oil
- 50 ml pure maple syrup
- Optional: pinch of salt
Filling
- 3 medium eggs
- 110 ml pure maple syrup
- 1 tbsp cornflour (US: cornstarch)
- 30 g melted coconut oil
- 150 g pecans, 50 g chopped, 100 g whole
- Optional: pinch of salt
- Optional: 1 tsp vanilla extract
Instructions
- Preheat the oven to 170°C (340°F) and toast the pecans for 8–10 minutes.
- Add the ground almonds in a bowl (a pinch of salt is optional), then add the melted coconut oil, maple syrup and stir until the mixture looks like damp sand.
- Press the crust evenly into a 22cm (9-inch) tart tin, smoothing and compacting it with the back of a spoon.
- Place the crust in the freezer for 10 minutes to firm up, then bake for 10–12 minutes until lightly golden around the edges.
- Let it cool slightly.
- Whisk the eggs, maple syrup, vanilla extract, cornflour/cornstarch *, coconut oil and salt in a bowl until smooth, then stir in the 50g chopped pecans.* To avoid any lumps, I add the cornflour to a small bowl first, then pour in 3–4 tablespoons of the maple and coconut oil mixture. Once it turns smooth and fully dissolved, I add it back into the main bowl with the rest of the wet ingredients.
- Pour the filling into the cooled crust, top with the whole pecans and bake at 180°C (350°F) for 26 minutes until set in the centre.
- Cool completely before slicing and serving.