Gluten-Free Pecan Pie

A rich and gooey Southern-style gluten-free pecan pie made with almond and coconut flour crust, sweetened naturally with pure maple syrup for a golden, buttery flavor everyone will love.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 20

Cook Time: 50

Chill Time: 30

Total Time: 1 40

Servings: slices

Calories: 460kcal

Cost: $10–$12

Equipment

1 9-inch pie dish
- Mixing bowls
1 Electric mixer or whisk
- Measuring cups/spoons
1 Wire rack
1 Pie server

Ingredients

Crust

1 ½ cups almond flour
¼ cup coconut flour
½ cup butter cold, cubed
¼ cup maple syrup

Filling

3 large eggs
¾ cup maple syrup
1 ½ cups pecans halves or chopped
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon cinnamon

Instructions

Mix the almond and coconut flour together to start the crust.
Cut in cold butter until the mixture resembles coarse crumbs.
Stir in maple syrup, form a dough, and press into a 9-inch pie dish. Chill for 30 minutes.
Whisk eggs, maple syrup, vanilla, salt, and cinnamon until smooth.
Fold in the pecans.
Pour the filling into the chilled crust.
Bake at 350°F (175°C) for 50 minutes until golden and set.
Cool completely on a wire rack.
Refrigerate at least 1 hour before serving.

Notes

Let the pie chill thoroughly for clean slices. Serve with whipped cream or dairy-free topping for an extra treat!

Nutrition