Pecan Pie {Paleo, Vegan, Gluten-Free}
A crisp, buttery crust topped with maple sweetened filling and toasted pecans.
Servings: 8 slices
Ingredients
Crust
- 1 1/2 cups almond flour
- 3 Tbs coconut oil
- 1 1/2 Tbs maple syrup
- 1 Tbs cashew butter
- 1 Tbs water
- Pinch of pink salt
Filling:
- 2 13.7 oz cans coconut milk solid cream only, ~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 overnight 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.