Gluten-Free Pecan Pie - Nature's Choice
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Gluten-Free Pecan Pie

13 July 2018

Diets Description:
  • gluten free

AuthorNature's ChoiceCategoryDifficultyIntermediate

The beauty of food is that there is always a healthier alternative and among our favourite desserts is this utterly satisfying Gluten-free Pecan Pie. Create this dish at any time of the year as it can be enjoyed both warm or cold.

Ingredients
 1 Unbaked Gluten-Free Pie Crust (Made according to the instructions from Nature's Choice GF Pie crust packet)
 ½ cup Nature's Choice Coconut Sugar
 ¾ cup Pure Maple Syrup
 3 tbsp Organic Butter, melted and cooled
 3 Large Eggs, at room temperature
 1 tsp Nature's Choice Sea Salt
 1 tsp Vanilla Extract
 2 cups Nature's Choice Raw Pecan Halves

Method
1

Preheat oven to 200°C

2

In a medium-sized mixing bowl, whisk together the organic coconut sugar, pure maple syrup, butter, eggs, sea salt, and vanilla extract.

3

Stir in the raw pecan halves.

4

Pour the filling into the prepared unbaked pie shell and place the pie on a large baking sheet (just in case the pie spills over).

5

Place the baking sheet in the oven and bake for 20 minutes at 200°C. Reduce the oven temperature to 160°C and bake for an additional 30 minutes. The pie is completely cooked through when the top is deep golden and the filling doesn’t jiggle. The filling may puff up during baking. If this happens, don’t be alarmed. It will settle as it cools.

6

Place on a wire rack to cool. Cool completely before serving.

 

Ingredients

Ingredients
 1 Unbaked Gluten-Free Pie Crust (Made according to the instructions from Nature's Choice GF Pie crust packet)
 ½ cup Nature's Choice Coconut Sugar
 ¾ cup Pure Maple Syrup
 3 tbsp Organic Butter, melted and cooled
 3 Large Eggs, at room temperature
 1 tsp Nature's Choice Sea Salt
 1 tsp Vanilla Extract
 2 cups Nature's Choice Raw Pecan Halves

Directions

Method
1

Preheat oven to 200°C

2

In a medium-sized mixing bowl, whisk together the organic coconut sugar, pure maple syrup, butter, eggs, sea salt, and vanilla extract.

3

Stir in the raw pecan halves.

4

Pour the filling into the prepared unbaked pie shell and place the pie on a large baking sheet (just in case the pie spills over).

5

Place the baking sheet in the oven and bake for 20 minutes at 200°C. Reduce the oven temperature to 160°C and bake for an additional 30 minutes. The pie is completely cooked through when the top is deep golden and the filling doesn’t jiggle. The filling may puff up during baking. If this happens, don’t be alarmed. It will settle as it cools.

6

Place on a wire rack to cool. Cool completely before serving.

Gluten-Free Pecan Pie

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