Hannah is the mom of 3 beautiful girls who all help out in the kitchen. Made with soaked and dehydrated pecans, pastured eggs, sweet honey, and a crust out of almond and coconut flour, this pecan pie is gluten, dairy and grain-free pie is a family favorite.

Pie Crust Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 eggs
• 1/2 teaspoon salt
• 2 tablespoons honey
• ghee to grease pie dish

Pecan Pie Filling:

• 2 cups crispy pecans
• 3 eggs
• 1-1/2 cups honey
• 5 tablespoons melted grass fed, organic butter
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt

Yes, that’s right, this pie crust does not contain fat other than what is in the eggs and almond flour. Because almond flour contains quite a bit of fat, adding extra makes the crust fall apart. The egg is used both to bind and as the liquid in the crust, and the honey also becomes solid as it bakes (like when you heat sugar to become hard candy), which holds the pie crust together.

DIRECTIONS:

Mix all ingredients, making sure all coconut flour and almond flour clumps are broken up. Pat into a disk, and then press into a pie dish and up the sides of the pie dish, but do not go over the edge; we’re going to fill with filling all the way to the top of the pie crust so the delicate grain free crust does not burn.

Preheat oven to 375. Make the filling. Once oven is preheated, put the pie crust in the oven for 5 minutes before filling to pre-cook it a little bit.

Mix everything but the pecans, then gently stir in the pecans. Pour filling into crust, up to the top of the crust (it will also raise a little bit while baking). If you have any, pour extra filling into a custard cup and bake alongside the pie. Bake pie for 35-45 minutes or until filling is set, but still a little wiggly in the center. Bake custard cup full of extra filling for approximately 15 minutes and then remove. Cool pie before slicing, serve at room temperature or slightly warm.