Pecan Pie {Paleo, Vegan} Pretty Pies
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Pecan Pie {Paleo, Vegan, Gluten-Free}

A crisp, buttery crust topped with maple sweetened filling and toasted pecans.
Servings: 8 slices

Ingredients

Crust

Filling:

  • 2 13.7 oz cans Thai Kitchen coconut milk, solid cream ~1 1/2 cups cream
  • 1/4 cup pure maple syrup
  • 1/3 cup cashew butter
  • 1 tsp pure vanilla extract
  • scant 1/4 tsp pink salt
  • 1 1/3 cups toasted pecan pieces + handful of halves for the top

Instructions

To make the crust:

  • Preheat oven to 375. Grease a pie plate with coconut oil. 
  • Mix almond flour and salt in a mixing bowl.
  • Melt coconut oil, add maple syrup and water in a separate bowl. Pour wet over dry.
  • Press dough evenly into pie plate. Prick dough several times with a fork.
  • Bake approximately 15-17 min, until lightly golden. Set aside to cool completely.

To make the filling:

  • {Refrigerate coconut milk for a minimum of 5 hours to separate the cream.} Scoop out the solid cream from the coconut milk into a saucepan over medium high heat.
  • Add maple syrup and salt. Whisk and bring to a boil. Reduce to a low boil, stirring occasionally for 30-40 minutes until caramelized. While it's cooking, toast your pecans (see notes)
  • Remove from heat and whisk in vanilla and cashew butter. Stir in toasted pecan pieces.
  • Spread filling over crust. Decorate pie with more pecans on top.
  • Bake at 350 for 12 minutes to lightly set. Let cool for about 2 hours to firm up. (I chilled mine overnight in the fridge).
  • Bring to room temp and garnish with coconut whipped cream (see notes) Enjoy!

Notes

What I used:
I always use Thai Kitchen brand coconut milk because it delivers consistent results. Other brands do not always work.

About the Pecans:

Be sure to use *toasted* pecans in this pie. It dramatically enhances the flavor and texture.
To make toasted pecans: add them to a dry skillet over medium heat and cook for 8-10 minutes, stirring occasionally, until fragrant and golden.

To make coconut whipped cream:

Watch this short how-to video:
Use a can of Thai Kitchen Coconut milk that has been refrigerated overnight.
Scoop out the solid cream into a mixing bowl. Beat with a hand mixer for about 30 seconds until fluffy.
Sweeten with 2 tsp maple syrup, a few drops of stevia or 1 Tbs powdered coconut sugar, and 1-2 tsp vanilla. Mix again and enjoy!

Storage:

keep this pie refrigerated for up to 1 week or frozen for up to 1 month (tightly wrapped).
Best served at room temp. Add whipped cream just before serving.