Pecan Pie without Corn Syrup (Grain Free, Paleo, Primal, Gluten Free

• Gluten free

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 1/16 cup Maple syrup, grade B

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Celtic sea salt
  • 4 tbsp Coconut flour
  • 1 tsp Coconut sugar
  • 1/2 cup Maple sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cups Pecan, whole halves

• Dairy

  • 8 tbsp Butter, unsalted
  • 2 tbsp Butter or ghee

• Desserts

  • 1/2 tsp Gelatin, unflavored grass-fed

Found on deliciouslyorganic.net

Description

Ingredients

• 2 cups almond flour
• 4 tablespoons coconut flour
• 1/2 teaspoon unflavored grass-fed gelatin
• 1/4 teaspoon Celtic sea salt
• 1 teaspoon coconut sugar
• 8 tablespoons (1 stick) unsalted butter, cold, cut into tablespoons
• 1 cup plus 1 tablespoon Grade B maple syrup
• 1/2 cup maple sugar (you can substitute with Organic whole cane sugar or sucanat )
• 2 tablespoons butter or ghee
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon Celtic sea salt
• 1 - 1 1/4 cups whole pecan halves

Directions

• Place almond flour, coconut flour, gelatin, sea salt and coconut sugar in the bowl of a food processor. Pulse 2-3 times to combine. Add the butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. (If dough is crumbly, add 1-2 tablespoons of water.) Press the dough on the bottom and up the sides of a 9-inch pie plate or tart pan. Place in the refrigerator to chill for 30 minutes.
• Preheat oven to 400ºF and adjust rack to lower-middle position. Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF, about 10 -15 minutes. While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Place prepared pie crust in pie plate on a large baking sheet. Pour mixture into your prepared pie crust and top with pecans. Cover crust with pie shield or foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools. Serve slightly warm or at room temperature.

Nutrition