Pecan Pie Recipe (Gluten-free, Grain-free, Paleo)
Servings 1 pie crust
Calories 3821kcal
Equipment
- 9 inch pie pan
- pie crust protector
Ingredients
- 9 tbsp unsalted butter
- 1 ½ cups sucanat (aka rapadura sugar)
- ¾ cup maple syrup
- ¼ tsp sea salt
- 2 tsp vanilla extract (or make your own vanilla extract)
- 1 ½ tsp apple cider vinegar
- 3 large eggs
- 1 ¼ cups pecan halves
- 1 homemade gluten-free pie crust
Instructions
- Preheat oven to 350°F.
- Place butter, rapadura sugar, maple syrup and salt in a sauce pan and melt over medium heat.
- Bring mixture to a simmer, then stir for two minutes. Set pan aside and allow to cool for 10 minutes.(If you're doubling the recipe, wait 20 minutes because the mixture will take longer to cool.)
- After the mixture has cooled, whisk the eggs, apple cider vinegar, and vanilla together and then slowly pour them in the sugar mixture, whisking as you go. Pour filling in your prepared pie crust and place pecans on top.
- Place pie crust protector around the edge and bake at 350°F for 40-45 minutes, or until the center is firm but still jiggly. (Jiggly is a technical term, right?)
Notes
Nutrition information is a rough estimate and does not include the pie crust.
Tried this recipe?
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Tried this recipe?
Mention @mommypotamus or tag #mommypotamus!Nutrition
Calories: 3821kcal | Carbohydrates: 481g | Protein: 29g | Fat: 204g | Saturated Fat: 77g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 82g | Trans Fat: 4g | Cholesterol: 762mg | Sodium: 815mg | Potassium: 1368mg | Fiber: 12g | Sugar: 449g | Vitamin A: 3931IU | Vitamin C: 1mg | Calcium: 492mg | Iron: 7mg