Grain Free Pecan Pie

Posted on | by Nick Gregory
This pecan pie from The Groovy Food Company is made with coconut flour to give it a deliciously moist texture that combines beautifully with the crunch of the pecans!

Grain Free Pecan Pie

Grain Free Pecan Pie
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Grain Free Pecan Pie

Made with coconut Flour, this pie is deliciously moist

Course afternoon tea, Dessert
Cuisine American, british
Keyword Apple pie, grain-free, Pecan pie
Prep Time 30 minutes
Cook Time 40 minutes
Servings 12
Author The Groovy Food Company

Ingredients

For the pastry

  • 70 g ground almonds
  • 70 g chestnut flour
  • 85 g The Groovy Food Company, organic coconut flour 
  • 140 g The Groovy Food Company, organic virgin coconut oil 
  • a pinch sea salt

For the filling

  • 3 large eggs beaten
  • 110 g The Groovy Food Company, organic virgin coconut oil 
  • 110 g The Groovy Food Company, organic agave nectar, light amber & mild 
  • 200 g The Groovy Food Company, organic coconut sugar 
  • 1 tsp vanilla bean paste or 1 vanilla pod deseeded.
  • 100 g pecan halves

To garnish

  • Ice cream (dairy free optional) or home made banana ice cream

Instructions

  1. Pre-heat the oven to 180°C/Gas Mark 4. You will need a non-stick 23cm (9in) loose-bottomed tart tin.

  2. Place all the flours in a mixing bowl together with sea salt and coconut oil using your hands form into a ball. Once the ball is formed, place into the base of your tart tin and smooth out on the base and up the sides so it’s even all around. Then refrigerate the pastry case for 30 minutes until hard.

  3. To roast the pecans, place in the oven for 10-12 minutes on a baking mat, stirring a few times so they don’t burn, until they are light brown and fragrant. Set aside and let them cool.

  4. In a medium sized saucepan melt the coconut oil, agave syrup and coconut sugar until smooth and soft. Remove the saucepan from the heat and leave to cool for 5-10 minutes.

  5. Then add the beaten eggs to the mixture and stir well.

  6. Remove the pasty case from the fridge, pour in the melted mixture and decorate with the pecan halves flat side down.

  7. Place into the pre-heated oven and bake for 45-50 minutes. Check on the pie after 35 minutes as you may want to add a sheet of foil over the pie to prevent the crust and nuts from burning.

  8. The mixture will rise in the oven, but don’t be alarmed, once out of the oven it will return to its natural shape.

  9. Serve with dairy free cream or banana ice cream.