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Thursday, 14 August 2014

Old-Fashioned Pecan Pie (SCD, Paleo, Gluten-Free)


  • Awesome caramel taste and gooey texture
  • Use bourbon instead of vanilla extract for a boozey kick
  • Makes one 8 1/2" pie

Pecan Pie Crust


1 1/4 cup almond meal
1/4 cup coconut flour (if you don't have any, just use another 1/4 cup almond meal)
1 tablespoon honey
1/2 cup/100g butter, chilled and cut into cubes

-Preheat oven to 180C/375F
-Line the bottom of an 8 1/2" springform pan with baking paper OR just use a regular pie tin as-is
-Pulse all ingredients together in food processor until coarse
-Pour into pan and press against bottom and sides to form the pie shell
-Bake for 10 minutes then allow to cool


Pecan Pie Filling

1 cup pecans, roughly chopped
1/4 cup almond meal
1/3 cup honey
2 eggs, beaten
3 teaspoons bourbon or SCD-safe vanilla extract
1/4 cup/50g butter, melted

-Keep the oven at 200C/392F
-Optional: cover the edges of the crust with foil to keep them from getting overcooked when the pie goes back in the oven (like this)
-Mix all ingredients together well
-Pour into the crust and bake for 35 minutes
-Allow it to cool completely before serving - wait at least two hours if you can!

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