Pie is always the first thing on my mind at Thanksgiving – what flavors am I making and will I be able to control myself from eating the whole thing? This year, the answer to the latter was no. I made this pecan pie yesterday thinking I’d refrigerate it until Thanksgiving but by 8:00 pm last night I was looking at an empty pie pan. I guess you can say the recipe was a hit at my house.
I had to make this pecan pie twice to get it right because the first time I used salted butter and added salt to the crust. It was too salty so make sure to be smarter than me and don’t do this. Also, if you are looking for an obscenely sweet pie, this isn’t it. It’s definitely still a rich treat and more than sweet enough – but if you’re used to all-out sugar coma then just make a regular pecan pie. This recipe is meant to be for someone who wants to enjoy a treat, while still keeping their health goals somewhat in check. This recipe is gluten-free and grain-free, as well as refined-sugar-free.
You have to do a little extra leg work here by first making date paste, but I think you can handle it! To make date paste you take pitted dates, soak them for a minute in hot water, and blend. If you have the cooking skills to handle a pecan pie, then you can definitely manage pouring hot water into a bowl of dates and turning on a blender!
- 2½ Cups Almond Flour
- ½ Cup Unsalted Butter - Melted
- 3 Tbsp Pure Maple Syrup
- 1 Tsp Vanilla Extract
- ½ tsp Baking Soda
- 1 Cup Pitted Dates (I used Mariani brand, sold at most grocery stores)
- 1 Cup Hot Water
- ¾ Cup Pure Maple Syrup
- 3 eggs
- ¼ Cup Unsalted Butter - Melted
- 2 Tbsp Tapioca Flour (Starch)
- 1¼ cup Pecans Whole, Halved or Slightly Chopped (Your preference)
- Preheat oven to 350 degrees.
- In a bowl, combine the almond flour and baking soda.
- In a separate bowl, combine the melted butter, maple syrup and vanilla.
- Stir the wet ingredients into the dry ingredients until well combined into a dough-like consistency.
- Grease a 9 inch pie dish and use your fingers to press dough into the dish evenly.
- Bake for 15-20 minutes until slightly golden. Crust will puff a bit.
- Pull out of the oven and let cool, but keep the oven on. While crust cools, begin making the date paste and filling.
- Put 1 cup of dates into a bowl and pour 1 cup of hot water over the dates (to heat water, microwave or heat on stove top - it doesn't need to be boiling or even close).
- Use your fingers or a utensil to move the dates around in the water for about 1 minute.
- Move the dates and water to a blender or food processor and blend into a smooth mixture. You will use this for the filling.
- Transfer date paste into a large bowl. Add the maple syrup, eggs, melted butter and vanilla. Stir to combine.
- Add the tapioca flour to the mixture and stir (this will help thicken it during baking).
- Take your pecans and lay them inside the slightly cooled pie crust. Pour the filling over the pecans and bake for 45 - 50 minutes, until top of pie is firm.
- Pull from the oven and cool. Refrigerate until ready to serve.
Serve and enjoy!!