Wheatless Pecan Pie
Posting about a wheatless, sugar free pecan pie has been a long time coming. We have tried a number of variations, trying to get the texture and flavor of the pie just right. I officially think we have gotten so very very close that we are going to call it good. No, great! Pecan pies have a deep history in both mine and Big D’s histories. It begins with pecans. Harvesting pecans is a popular past time in the South, and in Texas. Yes, Texas and ‘the’ South are different. That is a whole other conversation/discussion/argument. For the here and now we are talking about a traditional holiday dessert. The challenge we faced was getting that smooth, gelatinous, caramel texture of the pie, while still having pecan halves floating atop the pie. You cannot imagine how challenging it is to accomplish without sugar, milk or flour. It is not impossible, which I must say, is proven below, but was definitely not a first-time feat. We very much enjoyed the pie, along with some pumpkin pie, after our feast of prime rib and mashed cauliflower. It was a simple, delicious meal. I hope you kept your holiday meal simple and focused on your people, because I know in my life that my people are most cherished.
Wheatless Pecan Pie
Crust
3/4 cup coconut flour
1/2 cup toasted pecan halves
3 large eggs
8 tablespoons chilled butter or coconut oil
2 tablespoons Stevia in the Raw granular
1/4 teaspoon fine sea salt
Filling
3 eggs, beaten
1 cup Stevia in the Raw granular
1 teaspoon vanilla extract
1/8 tsp salt
2 tablespoons butter, melted
1 cup Walden Farms Pancake Syrup
2Tbsps chia seeds
1 1/2 cups toasted pecans (chopped or halves)
For the crust combine the coconut flour, 1/2 cup pecan halves, fat (either butter or coconut oil), Stevia in the Raw and salt in food processor and pulse until combined and pecans are finely chopped. Add the eggs and pulse until a dough is formed. Spread the dough evenly into the bottom and sides of a 9 1/2 inch tart or pie pan. For the filling beat the eggs with the Stevia in the Raw. Add the vanilla, butter and syrup, then add the pecans. Pour into the crust and bake at 350°F for about 45 minutes, but check after about 30 minutes in case it is cooking quickly. Let pie cool to room temperature before serving, or after it cools to room temperature, chill before serving.
Place the tart onto a sheet pan and bake in the oven at 350 degrees for approximately 45-50 minutes. Check the tart at 30-35 minutes. Cool on a wire rack.