Pecan is my dad’s favorite pie, and this version that uses honey and real butter is the best imaginable. This pie is a great gluten and grain free option to bring to holiday tables, and it makes the house smell heavenly as it bakes.
GAPS Legal Pecan Pie
- For the crust:
- 1 cup almond flour (buy here)
- ¼ cup coconut flour (buy here)
- 2 eggs
- ½ teaspoon salt (buy here)
- 2 tablespoons honey (buy here)
- Butter to grease pie dish
- For the filling:
- 2 cups crispy pecans (recipe here)
- 3 eggs
- 1-1/2 cups honey
- 5 tablespoons melted butter
- 1 teaspoon vanilla (buy here)
- ½ teaspoon sea salt
- For the crust:
- Mix all ingredients, making sure all coconut flour and almond flour clumps are broken up. Pat into a disk, and then press into a pie dish and up the sides of the pie dish, but do not go over the edge; we’re going to fill with filling all the way to the top of the pie crust so the delicate grain free crust does not burn.
- Preheat oven to 375*.
- Mix all filling ingredients.
- Once oven is preheated, put the pie crust in the oven for 5 minutes before filling to pre-cook it a little bit.
- Mix everything but the pecans, then gently stir in the pecans.
- Pour filling into crust, up to the top of the crust (it will also raise a little bit while baking). If you have any, pour extra filling into a custard cup and bake alongside the pie.
- Bake pie for 35-45 minutes or until filling is set, but still a little wiggly in the center. Bake custard cup full of extra filling for approximately 15 minutes and then remove.
- Cool pie before slicing, serve at room temperature or slightly warm.
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