With an almond flour pie crust, even those eating a gluten-free diet can enjoy the delights of pie laden with toasted pecans. Consider dolloping this with some freshly whipped cream or coconut cream for an extra decadent touch.

Servings: 8
Prep Time: 15 minutes
Cook Time: 32 to 40 minutes

Ingredients

1 almond flour pie crust
1 ½ cups chopped pecans
1 ½ cups pecans for the top
1 cup maple syrup
½ cup maple sugar
2 tablespoons butter, ghee or coconut oil
1 tablespoon vanilla extract
½ teaspoon salt
3 eggs, beaten

Directions

1. After your almond flour pie crust is made, preheat the oven to 350 F (177 C).

2. Line a rimmed baking sheet with parchment paper and place the chopped pecans on one side and the pecan halves on the other. Toast until fragrant, about 5 to 8 minutes.

3. In a saucepan set over medium heat, simmer the maple syrup for a few minutes. Remove from the heat and stir in the maple sugar and butter until combined. Stir in the vanilla and salt.

4. Once it has cooled a bit, add in the eggs whisking constantly. Stir in the chopped pecans.

5. Pour the filling into the pie crust and arrange the pecan halves on top.

6. Place a pie crust shield over the edges and bake for 25 to 30 minutes or until set with just a slightly jiggly center. Check after 15 to 20 minutes in the oven to make sure the pecans are not browning too much. If they are, cover the top with foil for the remaining baking time.