This Grain-Free Maple Pecan Pie will be your favorite Thanksgiving dessert. With a chewy grain-free crust, and a naturally sweetened filling with maple syrup, honey, and crunchy pecans.
Grain-Free Maple Pecan Pie
Let’s be real, who really needs turkey at Thanksgiving when we have PIE? Personally, I’m just here for the stuffing and ALL the pies. We always had the traditional pies at our Thanksgiving dinner growing up. Of course the usuals like pumpkin, pecan, apple, and even chocolate mousse. We had pie for days and I loved it!
I decided to set out to create my own pie recipes after going gluten-free, and I knew pecan had to be high on the list. I think I finally nailed the perfect grain-free crust recipe. And I use it for almost every pie that I make because it is so versatile. I used a mix of almond flour and coconut flour to get that perfect texture (chewy, a little crumbly, but not TOO crumbly). I also used coconut oil in the crust because I think it gives a nice flavor, but you can easily sub butter for that and it works too!
The filling is what dreams are made of
I used a mixture of honey and pure maple syrup as the only sweeteners in this, and it has truly the best flavor of any pecan pie I’ve ever had. Traditionally, a lot of pecan pie recipes use some type of liquid sugar like corn syrup mixed with white granulated sugar. But we all know I’m not going to do that, and the honey and maple syrup really do work their magic in this. The texture is gooey and sweet and goes perfectly with the crunchy pecans that are mixed it. In my opinion, it tastes much more fresh than your traditional pecan pie (no offense, grandma).
The best part about this is that it only requires two bowls for the prep. The crust can be mixed up right in a food processor, and the filling comes together in a simple mixing bowl. Then all you do is form the crust, pour in the filling, bake to golden brown perfection, and you have yourself the most perfect pecan pie.
Looking for more Thanksgiving dessert recipes?
- Paleo Pumpkin Pie
- Raw [Vegan] Chocolate Mousse Pie
- Raw [Vegan] Pumpkin Cheesecake Bites
- Flourless Pumpkin Pie Cookies
[Grain-Free] Maple Pecan Pie
For the Crust
- 1/2 cup almond flour
- 2/3 cup coconut flour
- 2 tsp coconut sugar (or cane sugar)
- 1/4 tsp salt
- 2 eggs
- 2-3 tbsp coconut oil (or butter/vegan butter)
- 1/4 cup cold water
For the Filling
- 3/4 cup pure maple syrup
- 1/4 cup honey
- 2 eggs
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup chopped pecans
- Preheat the oven to 350 degrees.
- In a food processor, add the almond flour, coconut flour, sugar, and salt. Pulse a couple of times to combine. Then add the eggs and coconut oil, and pulse a few more times to combine. It will start to resemble wet sand.
- Next, turn the food processor on and let it run while you slowly pour in the cold water. The dough will start to come together and form into a ball. Then remove the dough from the processor and knead it with your hands a couple of times to make sure it is all combined.
- Oil the bottom of a glass pie dish, and now it is time to form the crust. Gently press the crust out with your fingers, making sure that you go up the sides of the pie dish. Do your best to make it an even crust all the way around. Pierce the crust with a fork a few times.
- Bake the crust at 350 degrees for 12-15 minutes, this will prevent a soggy crust later.
- While the crust is pre-baking, prepare the filling. In a large mixing bowl, whisk together the maple syrup, honey, eggs, coconut oil, vanilla, cinnamon and salt until evenly combined. Then use a spoon or spatula to stir in the pecan pieces.
- When the crust is done pre-baking, remove from the oven and gently pour the pecan filling onto the pie crust. Fill it up almost to the top, making sure to not overfill. You don't want it to spill over the outside of the crust.
- Carefully set it back in the oven and bake for 40-45 minutes. When it is done baking, let it cool completely before serving. This pie can be eaten warm, at room temperature, or cold. Store it in the fridge for up to 4 days.