Pecan pie is the epitome of Thanksgiving for me. After a savory meal, I get a cup of coffee, a slice of grain-free pecan pie and enjoy the conversation. Last year I gave you a pecan pie without corn syrup and this year I’ll take it a step further with a bit less syrup and a grain-free crust.
The holiday season brings wonderful tastes and smells, but often temptation to stray from our goals, too. With all the parties and family get-togethers, it’s easy to be overwhelmed or make poor food choices. I hope to help you stick to your goals while still enjoying all the flavors of the holidays.
If you want to to eat grain free, Paleo, Primal, Gaps, gluten free, or unprocessed during Thanksgiving, I have good news – you can do it! For the next couple of weeks I’ll post pie, casserole, side dishes and other recipes to grace your Thanksgiving table. Of course, you will indulge, just remember to do it smartly.
The pie filling isn’t cloyingly sweet – just nice and subtle. The pecans are crunchy on top and the crust is tender and buttery. Nut flours brown very quickly in the oven, so place a pie shield (foil will also do) around the edge of the crust to keep it from burning. The pie can be baked in a 9-inch pie pan or you can make things a bit more fancy with a tart pan.