Pecan Pie with Coconut Flour Crust

This is a great alternative to conventional pecan pie! The recipe for the pie (not the crust) is from Katie Wells. She has great recipes.

What you need for the crust:

1/2 cup butter (or coconut oil)

2 eggs

1/4 tsp salt

3/4 cup coconut flour

What you need for the filling:

3/4 cup maple syrup

3 eggs

3 Tbs butter (or coconut oil)

1 tsp vanilla

1/3 cup coconut sugar

2 to 2 1/2 cups pecans

What you do:

Preheat oven to 400 degrees

In medium bowl beat butter, eggs and salt together with a fork

Add coconut flour and stir until dough holds together

Gather the dough into a ball, then pat into a 9" greased pie pan

Prick the dough with a fork

Bake for 8-10 minutes or until lightly brown (I cover the edges with aluminum foil)

Let cool

Turn oven down to 375 degrees

In small saucepan, bring the maple syrup to a simmer and simmer for about 5 mins

Pour into a bowl and add the butter, vanilla and coconut sugar

Use an immersion blender to combine

Add eggs and blend until smooth

Place pecans in pie crust and pour the liquid mixture over the pecans

Bake for 30 minutes or until the center is mostly set. Do not overbake

Enjoy!

Tip: 

A key to making a good pie crust is to keep your fats cold and not over mix