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
Ingredients
- CRUST:
- 2 cups Almonds
- 1 tsp Maca Powder
- ½ cup Coconut Oil
- 2 tbsp coconut milk
- FILLING:
- 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
Method
- Place your almonds in a food processor or blender and pulse for 15 seconds at a time until flour like texture is achieved
- Pour mixture in a medium bowl and add in maca powder, coconut milk, and coconut oil
- Whisk mixture and place in a 9’’ pie plate
- Using your hands, evenly disperse the mixture and press down to make sure there are no cracks
- Refrigerate your pie crust for 2 hours
- 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.
- In a large bowl mix together your remaining ingredients and pour the mixture in your pie plate
- Place in the oven for 20-24 minutes checking every 6 minutes
- Once your pie is done, remove and let it completely cool before digging in!