When I found this recipe on Cookie and Kate, I literally jumped to make it. Pecan pie is one of my favorite desserts and the fact that I get to enjoy this gluten AND dairy free AND naturally sweetened, it was exactly what I needed for the holidays. I made some small changes to the recipe to make it fit with my nutritional preferences. Give it a try…trust me it won’t disappoint. Enjoy!
SERVINGS: 8 – 10 PREP TIME: 10 minutes COOK TIME: 45 – 50 minutes
INGREDIENTS:
- 1 gluten-free pie crust
- 1 3/4 cups pecan halves
- 3 large eggs
- 1 cup maple syrup
- 2 tablespoons melted grass fed butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
DIRECTIONS:
- Remove your pie crust from the fridge. Gently take a fork and make several holes around the bottom of the crust.
- Preheat the oven to 375°F with racks in the middle of the oven and the lower third of the oven. Place the pecans on a baking sheet and bake them for 5 – 6 minutes. Make sure to watch that they don’t burn. Set the pan aside to cool.
- In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, and salt. Whisk until well blended.
- Arrange the toasted pecans evenly inside the pie crust pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.
- Place the pie on a large sheet pan to catch potential drips. Place on the middle rack and bake for 40 – 50 minutes, or until crust is golden brown and the middle of the pie has puffed up.
- Let the pie cool for 1 hour. Carefully slice the pie with a sharp knife and serve with your favorite non-dairy ice cream.