Pecan pie is a delicacy around the holidays. It is always the first to go on the dessert table, and nobody ever knows that it is gluten-free, egg-free, and made with natural sweeteners! The pie can be made up to a day before serving and stored in your refrigerator or a cooler area of your home until ready to serve.
Ingredients
Crust
1 cups
blanched almond flour
(gently packed)
1 cups
tapioca flour
¼ teaspoons
fine sea salt
6 tablespoons
organic palm shortening
(or unsalted butter)
3 tablespoons
cold
water
Filling
2 cups
raw pecans
¼ cups
tapioca flour
2 teaspoons
cinnamon
¼ teaspoons
sea salt
⅛ teaspoons
baking soda
½ cups
maple syrup
¼ cups
brown rice syrup
¼ cups
unsweetened applesauce
¼ cups
melted
coconut oil
(or unsalted butter)
Topping
1 cups
raw pecans
