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:

1. Remove your pie crust from the fridge. Gently take a fork and make several holes around the bottom of the crust.
2. 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.
3. 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.
4. 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.
5. 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.
6. Let the pie cool for 1 hour. Carefully slice the pie with a sharp knife and serve with your favorite non-dairy ice cream.