December 15th, 2020

If you are in search of the perfect dessert that everyone in the family will enjoy, this is it.  Thank you to asaucykitchen for this wonderful, simple and delicious recipe.

I am always in search of new gluten free recipes to try out and I love pecan pie, so I thought I would give this one a go.  It was so easy to make and ended up being one of the best recipes I have made recently.

Here is what you need:

3/4 cups of maple syrup
1 cup of xylitol (you may be able to cut this down slightly, coconut sugar was used in original recipe)
1 tablespoon of tapioca flour
3 organic eggs
2 tablespoons of organic butter (you can also use coconut oil as in the original recipe)
2 cups of pecans (200g)
1 unbaked paleo crust (2 1/2 cups of ground almonds, 1 tbsp maple syrup, 3 tbsp melted butter or coconut oil, 2-3 tbsp. of water - mix everything together then press into a greased pie pan 9" bake at 170C for 10 minutes)

Directions for the pecan pie filling:

1. Preheat oven to 180C
2. Add maple syrup, sugar, tapioca flour, eggs, butter to a medium mixing bowl and whisk until fully combined (make sure the butter is just melted so it doesn't scramble the eggs)
3. Roughly chop 1 cup of pecans and stir into the filling
4. Pour into the pie crust
5. Top with the remaining pecans in any pattern you would like
6. Place in the oven for 35-40 minutes until filling is set.   After 20 minutes cover with a bit of baking paper to prevent top from burning.
7. Remove from the oven and let cool completely before slicing.
8. Will keep for a few days in the fridge.

I hope you and your family enjoys it as much as mine did.  It's even delicious as leftovers the next few days if it lasts that long. ❤