Honey-Maple Pecan Pie {Paleo, Gluten-Free, Sugar-Free}
Pecan Filling:
  • ¾ cup honey
  • ⅓ cup maple syrup
  • 3 eggs, beaten
  • 2 tbsp butter/ghee, melted
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • *1/2 cup whole pecans (*optional, for garnish)
  • pinch of freshly ground nutmeg
  • pinch of salt
  • 1 par-baked pie crust (recipe below)
Single Pie Crust (adapted from Elana's Pantry):
  • 1-1/2 cup almond flour
  • ½ cup tapioca flour
  • 3 tbsp lard, chiled
  • 1 egg
  • 1 tsp water
  • ½ tsp sweetener of choice
  • ½ tsp sea salt
  1. Preheat oven to 350.
  2. Prepare pie crust by pulsing all ingredients in food processor until ball of dough forms. Roll out dough between sheets of parchment paper to fit your 9-inch pie pan.
  3. Carefully place dough into greased pie pan. Gently use a fork or fingers to decorate/crimp edges.
  4. Bake at 325 for 12 minutes then set aside to cool. Prepare filling while baking the crust.
  5. Whisk butter/ghee, vanilla, nutmeg, and salt into beaten eggs and set aside.
  6. Heat honey & maple syrup in a small saucepan over medium heat until bubbling, whisking occasionally.
  7. Once bubbling, stir/whisk constantly, boiling over med-low to medium heat for about 12 minutes.
  8. Remove from heat and stir in egg mixture and nuts. Pour into par-baked crust. Gently place whole pecans on top in preferred design.
  9. Bake pie at 325 for 25 -30 minutes or until set. (Center of filling should NOT jiggle.) Cool completely before serving.
Recipe by Merit + Fork at http://meritandfork.com/honey-maple-pecan-pie-paleo-gluten-free-sugar-free/