Mom’s Pecan Pie (Paleo/Gluten Free) (Edit recipe)

Pecan Pie, such a holiday classic and it was one of my moms favorite pies. It was one that I think only she and I actually enjoyed cold right outta the fridge, so we typically made it the day before Thanksgiving. That way we could have a slice for dessert on Thanksgiving after the big meal and then for breakfast the next day along with a slice of Lemon Meringue…it’s a tradition in our home. Breakfast the day after Thanksgiving is always pie! It’s a warm fuzzy full of tradition, so we eat it once a year and this recipe is certainly sweeter, so a small slice will probably do ya just fine or a mini pie, see note!

30 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	577
Fat:	40 g
Carbohydrates:	58 g
Protein:	8 g
Cholesterol:	23 g
Sodium:	20 mg
Fiber:	4 g
Sugars:	49 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), unbaked

filling

3 cups Pecans, chopped roughly w/ a handful left whole for decorating top
1.5 cups Pure Maple Syrup
.75 cup Coconut Sugar
1 Tbsp Pure Vanilla Extract
5 whole Eggs
6 Tbsp Unsalted Butter, softened, can sub ghee
1 whole Egg, for optional egg wash

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all ingredients together with a hand mixer until well blended and butter is visible throughout the mix, pour into prepared unbaked pie crust. Don’t overfill, this pie does tend to rise a bit while it’s baking but then as it cools come back down. If you want to add more pecans to the top, arrange them in a decorative pattern, they should float right on top. This step is completely optional of course!
Line a baking sheet with foil and put your pie on this to bake, trust me…if this pie boils over a bit while baking, you don’t want it dripping onto the bottom of your oven.
Bake at 350° for 20 minutes, and if you want to egg wash the edges, now is the time. Return to the oven and bake for another 25 minutes, then cover the edges with foil or crust shield. Bake an additional 15-17 minutes until the center is set. A butter knife inserted in the center should come out pretty clean with little bits of firm custard.
This recipe makes enough for a large pie. I had extra filling, but I was using a standard 9″ pie plate for this post. I have larger pie plates I would use if I wanted to be able to use all the filling in one pie. I just poured the extra into ramekins and baked along with the pie. Or you can also make little tarts and fill them with the extra filling, you’ll probably have enough dough scraps to make a few tarts! Oh the possibilities!

Notes

Our PIE CRUST RECIPE also makes 4 mini personal pies! You'll need these 4" PIE TINS over on Amazon. Then prep pie crust as directed dividing dough into fourths. Roll out each mini pie crust like you would a large one, place in pie tin then fill and bake!