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Pecan Pie with Almond Flour Crust

Pecan Pie with Almond Flour Crust

Nov 9th 2017

As a lover of pecan pie, I sought out to find ways to make it myself so I can determine exactly what goes in my body. Making your own pie crust used to scare me until I made my own almond flour crust and I don’t think I’ll ever go back! You don’t need to be a skilled baker to make this delight of a pie. This vegan pecan pie is definitely lives up to my expectations.

Pecan Pie with Almond Flour Crust


  • CRUST:
  • 2 cups Almonds
  • 1 tsp Maca Powder
  • ½ cup Coconut Oil
  • 2 tbsp coconut milk
  • 2 cups raw pecans
  • ½ cup raw honey
  • 3 tbsp flaxseed powder + 7 1/2 tbsp water (this is your vegan egg)
  • 1 tsp vanilla extract
  • 3 tbsp gluten free flour
  • 2 tbsp Coconut Oil
  • 1 tbsp almond milk


  1. Place your almonds in a food processor or blender and pulse for 15 seconds at a time until flour like texture is achieved
  2. Pour mixture in a medium bowl and add in maca powder, coconut milk, and coconut oil
  3. Whisk mixture and place in a 9’’ pie plate
  4. Using your hands, evenly disperse the mixture and press down to make sure there are no cracks
  5. Refrigerate your pie crust for 2 hours
  6. After your pie crust is set, place in your pecans evenly on the bottom of your pie dish and preheat your oven to 350 degrees.
  7. In a large bowl mix together your remaining ingredients and pour the mixture in your pie plate
  8. Place in the oven for 20-24 minutes checking every 6 minutes
  9. Once your pie is done, remove and let it completely cool before digging in!