Coconut and Pecan Pie Recipe

Whilst this pecan pie recipe is a classic Thanksgiving dessert, it can also be made and served on other occasions such as Christmas. It can be enjoyed all year long!

Course Dessert

Cuisine American

Keyword healthy dessert

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings pie

Calories 4429kcal

Equipment

Oven

Ingredients

Ingredients for pie crust:

2 1/2 cups gluten-free flour (I use this one. If you are not concerned about gluten, then I suggest this whole wheat flour)
1/2 teaspoon salt
1 1/2 tablespoons coconut sugar
7 tablespoons of ice water
1/2 cup coconut oil cool enough to be solid

Ingredients for the pie filling:

1/2 cup honey raw
Pinch of kosher or sea salt
3 eggs
1 tablespoon milk of your choice I use almond milk
2 teaspoons cinnamon
1 teaspoon vanilla extract
2 tablespoons coconut oil liquid form
3 tablespoons oats flour
2 cups pecans

Instructions

Method for crust:

Preheat the oven to 400° F.
Combine the dry ingredients: flour, salt, and sugar.
Place it in a food processor or mix it all together well.
Carefully add in the wet ingredients: water and coconut oil.
Process and mix all the ingredients together. All your ingredients should be mixed well and your mixture should not be sticky!
Now, separate the dough into 2 balls and place it in the refrigerator for around 15-20 minutes.
Flour your surface properly and then start to roll out your dough to fit your pie pan.
Place your pie crust into your pan.
Keep it aside and prepare your filling.

Method for pie filling:

Combine all the ingredients except for the pecans.
Spend a few minutes mixing all the ingredients together so that they're well combined.
Spread the pecans onto the pie dough.
Now, pour the mixture over the pecans and gently mix and spread it into the pie crust.
Bake for around 25 minutes.
Please do keep an eye on it so that your pie doesn't burn!

Notes

Please do supervise the pecan pie whilst it's baking. You can bake for under 25 minutes to be safe.

Nutrition