INGREDIENTS ~ Coconut Pie Crust:
- ½ cup sifted organic coconut flour
- ½ cup flaked or shredded coconut
- 2 eggs or ¼ cup ground flax seeds & ¾ cup filtered warm water combined until thickened
- ½ tbsp agave nectar, honey or maple syrup
- ¼ cup organic ghee or ¼ cup Selina Naturally® Organic Coconut Oil
- ¼ tsp Celtic Sea Salt® Brand Fine Ground Sea Salt
- 2 pieces of waxed paper
Pie Filling:
- 2 eggs beaten or ¼ cup ground flax seeds & ¾ cup filtered warm water combined until thickened
- 1 cup organic agave nectar, honey or maple syrup
- ¼ cup organic whole cane sugar, Xylitol or Lakanto®
- 2 tbsp organic coconut flour, sifted
- ¼ tsp Celtic Sea Salt® Brand Fine Ground Sea Salt
- ¼ tsp ground vanilla or 1 tsp vanilla extract
- 1 ¼ cups broken and pecan pieces
- ¼ cup organic pecan nuts
STEPS ~
Coconut Pie Crust:
- Preheat oven to 400 degrees.
- Coat a 9 inch pie pan with coconut oil or other high heat cooking oil such as ghee, to keep crust from sticking.
- Sift coconut flour to remove lumps and create a smooth texture.
- In a separate bowl, combine all remaining ingredients.
- Now add sifted coconut flour and stir until thoroughly mixed.
- Knead the dough with your hands for about one minute.
- Place 1 piece of waxed paper on a flat surface and tape edges if needed to prevent sliding.
- Form dough into ball and place in center of waxed paper.
- Flatten dough with your hand until it reaches 6 inches in diameter.
- Cover dough with the other piece of waxed paper.
- Use a rolling pin to flatten dough until it is no more than 1/8 in thick.
- Now, remove top sheet of waxed paper and invert dough into pie pan (hint: you can slide a baking sheet under the waxed paper to support dough, then cover with pie pan and flip).
- Press dough together to seal any cracks or holes, trim edges, and prick bottom with a fork.
- Bake crust in oven for 10-12 minutes.
Pecan Pie Filling:
- Preheat oven to 375 degrees.
- While oven is preheating place pecans on a baking sheet and place inside oven for a few minutes.
- Watch carefully! Remove pecans after a few minutes and set aside.
- Combine remaining ingredients.
- Chop or crush pecans and spread onto pie crust.
- Spoon combined ingredients over pecans.
- Add whole pecans to decorate the top if desired.
- Cover the edges of the crust with aluminum foil or extra filling to prevent burning.
- Bake for 40 to 50 minutes until filling has set.
Recipe created by Dianna Williams.
Coconut Pie Crust adapted from 'Cooking with Coconut Flour' by Bruce Fife.