Pregnancy Friendly Maple Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

5.0

(5)

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Ingredients

8 servings

For the crust

2 cups almond flour
2 tbsp coconut sugar
¼ tsp fine sea salt
3 tbsp coconut oil, melted and cooled
1 large egg, lightly beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

For the filling

3 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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
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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