Hey mama! Today I’m excited to share this super tasty (and, some may argue, super healthy) pecan pie from Julia of Coco’s Well. Enjoy!
About 10 years ago my Grandmother was diagnosed with Celiac disease. After years of extreme digestive issues, the diagnosis came as a huge relief. Her health and well being immediately improved. Since then, both of my parents have also stopped eating gluten and are feeling better for it. Personally, I believe there are many reasons why our society is increasingly sensitivity to gluten, but I’m not going to dive into that now because you guys would probably rather hear about PIE. Right?!
One of my favorite things about the holiday season is the smell of pie baking in the oven. It brings back memories of holidays past and all the love and laughter that comes with each year. Now, when it comes to pulling off a yummy gluten free pecan pie, it can be tough. A lot of recipes use almond flour, but I’ve found the almond crust competes with the pecan goodness. The recipe I have created leaves out the crust and YOU. WON’T. MISS. IT. This pie is ooey, gooey, and oh-so delicious.
This gluten free dessert recipe makes 4 individual crustless pies packed with real food and nourishing ingredients. Did you know that most pecan pies are loaded with GMO corn syrup?! But not this one! You could even argue that, between the butter, maple syrup, eggs and pecans, these little pies make for a perfectly balanced meal! Or maybe I’m just trying to make myself feel better for eating one for breakfast :)? I experimented and used different size ramekins and they all worked out pretty well. It’s really about your nut-to-filling preference. If you like lots of nuts use a wider ramekin. If you like the filling to reign supreme, go for a smaller, deeper dish.
Crustless Pecan Pie (Makes 4 individual pies)
- 3 TB. melted butter
- 3 medium eggs (preferably pasture raised)
- ¾ cup real maple syrup (where to buy)
- ¼ cup coconut sugar (where to buy)
- 1 tsp vanilla
- 1 cup pecan halves
- Heat oven to 350 degrees
- In medium bowl beat the eggs well
- Stir in maple syrup, coconut sugar, vanilla and melted butter
- Once filling is mixed well pour it equally into 4 ramekins
- Place one or two layers of pecans on top of filling depending on preference.
- Place ramekins on cookie sheet and bake for 45 minutes
- Let cool and ENJOY!
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