Low Sodium Maple Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
2 tbsp coconut sugar
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp coconut oil, melted and cooled
1 large egg, lightly beaten

For the filling

3 large eggs
¾ cup pure maple syrup
¼ cup coconut sugar
3 tbsp grass-fed butter, melted
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups raw pecan halves

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil.
2
In a medium mixing bowl, stir together the almond flour, 2 tbsp coconut sugar, and 1/4 tsp salt. Add the melted coconut oil and beaten egg, and mix until the dough comes together and holds when pressed — it will be slightly crumbly but cohesive.

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