Tag Archives: gluten free pie





  • 1/3 Coconut Oil or Vegan butter such as Earth Balance
  • 3 Tbsp Maple syrup- sugar free or Agave Maple
  • 3/4 Coconut flour
  • Pinch of Salt

Pecan filling:

(Flax and Water is how you create an egg- this meathod can be used or you may use a premix such as “The Neat Egg”)

  • 2 Tbsp flax meal
  • 5 Tbsp water
  • 1 1/2 Tbsp Coconut Oil or Vegan butter such as Earth Balance
  • 3 Tbsp Maple syrup- sugar free or Agave Maple
  • 1/2 Coconut sugar, brown sugar, or half and half of sweeteners of choice
  • 1 C Pecans
  • 1/4 tsp Salt


  1. Preheat oven to 350 degrees. Use  8×8 inch baking pan & line with parchment paper. Generously rub or spray the sides of the pan with coconut oil or olive oil.IMG_5286
  1. In a bowl mix maple syrup and coconut oil together until creamy and well combined. Stir in the coconut flour and salt until it forms a dough.
  2. With your fingers/hands, press the dough evenly into the bottom of the pan and bake until the edges  re a deep golden brown, and the middle is lightly golden, about 14-15 minutes. Let cool for 1 hour before starting the topping- this is important and you may speed up the process by placing it in the fidge.IMG_5293
  3. As that is cooling, mix the flax meal with the warm water and refrigerate, so the egg can gel upforthe hour that the crust is cooling.
  4. While that is in the fridge, place the pecans onto a baking pan and bake them into the oven until  hey darken and smell “nutty” about 8-10 minutes- Be careful NOT to let them burn. Let cool and then roughly chop and setaside.
  5. Take the cooled crust out. In a pot on the stove, combine the remaining IMG_5301pecan filling ingredients  oconut oil, maple syrup, coconut sugar and salt. Use medium heat and
  6. bring to a boil. Bol for 1 min. stirring frequently and then remove from heat. Let the mixture stand at room temperature for 5
  7. Once it has sat, add the chilled “flax eggs” and mix well. Finally, stir in the chopped pecans until they are coated in the sugar mixture.
  8. Pour the topping over the crust, using a spoon to spread out and make sure the sugar mixture and IMG_5307pecans are evenly coating the crust. Press the pecans lightly so they lay flat.
  9. Bake until the filling looks set, about 20 minutes. Let stand until it comes down to room temperature. Then, refrigerate for at least 4-6 hours or – overnight **


  • Chill before eating so they set & they can be serves cold or warm.
  • When cooking, make sure your crust is golden & the filling is firm!
  • SHARE your treats with friends and family! 🙂