Pecan Pie
Pecan Pie [The Nutty Melt Remix]
Rich, gooey pecan pie that delivers all the indulgence of the classic without the corn syrup crash. This is holiday dessert perfection – buttery crust filled with maple-sweetened custard and toasted pecans that create pure comfort in every bite.
Makes
Serves 8
Total Time
3 hours (30 min prep + 45-50 min bake + 2 hours cool)
Ingredients
For Crust:
1 1/2 cups (180g) cassava flour
1/3 cup (75g) coconut oil, solid and chilled
3-4 tbsp (45-60ml) ice water
1/2 tsp (3g) sea salt
1 tbsp (12g) coconut sugar (optional, for slight sweetness)
For Filling:
3 large eggs (pasture-raised preferred)
3/4 cup (180ml) pure maple syrup
1/4 cup (50g) coconut sugar
1/4 cup (60g) grass-fed butter, melted and cooled slightly
2 tsp (10ml) pure vanilla extract
1/2 tsp (3g) sea salt
2 cups (200g) pecan halves, lightly toasted
1 tbsp (15ml) bourbon (optional)
Make it Good For The Gut (Optional)
Add 2 tablespoons plain kefir to filling for probiotics and extra richness. Include 1 tablespoon ground flaxseed in crust for omega-3s and fiber. Use coconut flour (2 tbsp) to replace part of cassava flour for prebiotic benefits. Add 1/4 teaspoon apple cider vinegar with the mother to filling for digestive enzymes. Include raw honey with propolis instead of part of maple syrup for antimicrobial benefits.
Remix Options
Crust Alternatives: Use 1 1/4 cups (125g) almond flour plus 1/4 cup (30g) tapioca starch for nutty flavor. Sweetener Swaps: Replace maple syrup with raw honey, or use 1/2 cup (120ml) coconut nectar for lower glycemic option. Nut Variations: Try mixed nuts (pecans, walnuts, hazelnuts), or use all walnuts for different flavor profile. Spiced Version: Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, and pinch of cardamom to filling. Chocolate Twist: Fold in 1/3 cup mini dark chocolate chips or drizzle melted chocolate over cooled pie. Dairy-Free Option: Replace butter with additional coconut oil or vegan butter substitute. Mini Pies: Use muffin tins to make individual servings – reduce baking time to 25-30 minutes.
Good To Know
Cassava Flour Benefits: Creates perfect flaky, tender crust that’s naturally grain-free and paleo-friendly while holding up beautifully to rich filling. Maple Syrup Advantage: Provides complex sweetness without processed corn syrup – contains minerals and creates less dramatic blood sugar spikes. Pecan Toasting Technique: Lightly toast pecans 5-8 minutes at 350F (175C) before adding to enhance nutty flavor and ensure crispness. Coconut Oil Temperature: Use solid, chilled coconut oil for best crust texture – works similar to cold butter in traditional pastry. Filling Consistency: Properly mixed filling should be smooth and pour easily – lumps indicate insufficient whisking. Doneness Test: Pie is done when edges are set and center has slight jiggle – it continues cooking from residual heat after removal. Cooling Importance: Cool completely (2+ hours) before slicing for clean cuts – warm pie will be too soft and messy. Storage Strategy: Cover and refrigerate up to 3 days – can be served cold or brought to room temperature before serving.
steps
Make Crust:
In large bowl, whisk together cassava flour, salt, and coconut sugar if using. Cut in chilled coconut oil using pastry cutter or forks until mixture resembles coarse crumbs with some pea-sized pieces.
Form Dough:
Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Don’t overmix – dough should hold together when pressed but not be sticky.
Roll Out:
Roll dough between two sheets of parchment paper to 12-inch circle. Transfer to 9-inch pie pan, trim excess, and crimp edges decoratively. Refrigerate while preparing filling.
Preheat:
Preheat oven to 350F (175C). If desired, lightly toast pecans on baking sheet 5-8 minutes until fragrant, then let cool completely.
Mix Filling:
In large bowl, whisk together eggs, maple syrup, coconut sugar, melted butter, vanilla, salt, and bourbon if using until completely smooth and well combined.
Assemble:
Arrange toasted pecans evenly in chilled pie crust. Pour filling mixture over pecans, ensuring liquid reaches all areas and pecans are well-covered.
Bake:
Bake 45-50 minutes until filling is set around edges and center has only slight jiggle when gently shaken. Cover crust edges with foil if browning too quickly.
Cool:
Cool completely on wire rack for at least 2 hours before slicing. This allows filling to set properly for clean cuts and optimal texture.