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Pecan Pie {Paleo, Vegan, Gluten-Free} – Pretty Pies
This pecan pie is the ultimate holiday dessert. Since it’s free from grains, dairy, eggs and refined sugar, it’s the perfect pie for special diets, like gluten-free, Paleo and vegan. And delicious for ALL 🙂 If I had to pick my favorite Thanksgiving pie, PECAN would probably be at the top. There’s just something about toasted pecans, the buttery crust and the gooey sweet filling. YUM. Conventional, No More Now that my diet has changed, I don’t want to miss out on my beloved pecan pie! I knew I just HAD to re-create it without using FLOUR, BUTTER, SUGAR, CORN SYRUP OR EGGS. I love a good challenge. 😉 Especially when I WIN, haha. This pie has only SEVEN ingredients (+ water and salt). It’s made with wholesome, un-processed ingredients you can feel good about. WORK IT This one’s SO good. But here’s the deal: it takes a little time. Just like anything truly worthwhile, right? But it’s worth it. Promise. You know I love an EASY, no-bake recipe that my food processor basically makes FOR me. But since this one is for special occasions like Thanksgiving and Christmas, it takes special care and attention. (You actually have to cook and bake this one, haha!) And the results: YUM. You won’t BELIEVE there’s no butter in this BUTTERY crust. So. dang. good. Meet your new ingredients Instead of corn syrup, gobs of white sugar, and eggs, this filling is made with coconut cream, a little maple syrup and creamy cashew butter. The coconut milk is caramelized and condensed on the stovetop, making it so dreamy and sweet. Stir in lovely crispy toasted pecans and bake it and your house will smell AMAZING. WHIP IT GOOD Don’t you dare leave off that coco-whip! Every good pie needs some luscious cream swirled on top. Yaas. I’m in love! If you don’t know how to make coconut whipped cream, or you need some help, be sure to check out the notes section for my tutorial. Pin it on Pinterest: If you make this recipe, I wanna see your creation and I’d love to hear what you think! Post on the Pretty Pies Facebook page or tag me on Instagram @emily.likes.food #prettypies =D Pecan Pie {Paleo, Vegan, Gluten-Free} A crisp, buttery crust topped with maple sweetened filling and toasted pecans. 0 from 0 votes Print Pin Rate Servings: 8 slices IngredientsCrust1 1/2 cups almond flour3 Tbs coconut oil1 1/2 Tbs maple syrup1 Tbs cashew butter1 Tbs waterPinch of pink saltFilling:2 13.7 oz cans Thai Kitchen coconut milk, solid cream - ~1 1/2 cups cream1/4 cup pure maple syrup1/3 cup cashew butter1 tsp pure vanilla extractscant 1/4 tsp pink salt1 1/3 cups toasted pecan pieces + handful of halves for the top InstructionsTo 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! NotesWhat 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. Tried this recipe?Tag @emily.likes.food #prettypies! Related