Description
This pecan pie is rich, and fudge-y with a doughy gluten free crust. It’s easy to make and can be made a few days in advance. Plus it doesn’t contain any corn syrup!
Ingredients
Units
Scale
- CRUST:
- 1/2 cup all purpose gluten free flour (I like Bob’s Red Mill or Cup4Cup)
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 2 eggs
- 1 tablespoon honey (optional)
- 1/2 cup solid but scoop able coconut oil
- FILLING:
- 6 ounces dark chocolate*
- 1/2 cup coconut oil, solid
- 1/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 egg, room temperature
- 3 egg yolks, room temperature
- 1/4 cup brown/white rice flour
- 1 cup raw pecan halves, sorted, leaving behind broken pieces (measure after sorting)
Instructions
- CRUST:
- Preheat oven to 400 degrees Fahrenheit. Grease a 9 inch pie plate and set aside.
- To a food processor add the AP gluten free flour, coconut flour, and salt. Pulse to combine. Add the 2 eggs and the honey, pulse to combine. Add teaspoon pats of the coconut oil scattered. Pulse until well combined and small crumbs form. The dough should stick together when you pinch it between your fingers.
- Transfer the dough to the greased pie plate. Use clean hands to press the dough into the bottom of the plate and 1/2 way up the sides of the plate. Use your fingers to shape and reinforce the sides and edges, making sure they aren’t too thin.
- Use a fork to puncture random holes throughout the bottom of the crust. Bake the crust for 10 minutes. Allow it to cool for 15 minutes before adding the filling.
- FILLING:
- Reduce the oven to 350 degrees Fahrenheit.
- While the crust is cooling begin working on the filling.
- Heat a medium sized skillet over medium heat. Add the pecans and toast them for about 3 minutes, don’t toast them all the way because they will continue to toast in the oven. Remove from the pan and set aside. (NOTE: you may be able to skip this step if you are working with an electric oven with the heat source on the top. I found that with my gas oven with the heat source on the bottom that the pecans didn’t get toasted and crunchy enough, so I did a little pre toasting. Only you know your oven best, so you need to be the judge here.)
- In a medium, microwave safe mixing bowl break up the chocolate a little. Microwave on high for 30 seconds. Then add the coconut oil. Microwave on high for 30 seconds, stirring in between until the chocolate and the coconut oil are melted.
- To the melted chocolate and coconut oil mix in the coconut sugar, vanilla, and salt. Allow the mixture to cool slightly.
- Whisk in the egg and egg yolks. Then whisk in the flour, the mixture should be pretty thick.
- Pour the filling into the pie crust.
- Place the pecans on the filling in a decorative fashion, whatever you chose. Press them into the batter slightly.
- Bake the pie for 20 to 25 minutes. If the crust is and the pecans are looking too brown cover the pie with a piece of foil in the last 5 minutes of cooking. The center shouldn’t jiggle when it’s done baking. The pie may look a little greasy, don’t worry the coconut oil will set once it’s cooled.
- Allow the pie to cool completely before cutting. This pie is best when baked a day in advance. It keeps covered on the counter for up to 4 to 5 days, longer in the fridge.
- Serve with ice cream or coconut whipped cream for a diary free option, if desired.
Notes
*If wanting to keep this pie dairy free you could sub the dark chocolate with vegan dark chocolate. I am pretty confident it would work just as well, however I have not tested it.
Crust is heavily adapted from Sugar Free Mom
Filling adapted from Entertaining with Beth.
