My favorite breakfast in the world is usually reserved for Post-Thanksgiving days if any remains (I hide some!) but, why wait?! This honey Pecan Pie is grain free, gluten-free, honey-sweetened & intensely amazing!
I adapted this recipe from right HERE and made it a bit easier to do. If you follow the way it is originally written you will have success, for sure, but my way uses easier-to-find almond meal from Trader Joes, an immersion blender or a fork in lieu of a food processor, and more vanilla and butter! I’ve been making it for years for Thanksgiving, best with homemade ice cream, and now I will just call it an all-Fall & Winter dessert– and decadent breakfast, too!
HONEY PECAN PIE (Gluten & Grain-Free, SCD & Paleo)
For the Crust (fyi- you can skip the crust and it is still amazing as an ice cream/ fruit topping!) :
- 1 1/2 cups blanched almond flour
- 1/2 stick cold (salted, grass-fed) butter, VERY cold
- A TBS honey
- A heaping TBS of very cold water
- A shake of sea salt
For the Filling:
- 1/2 stick+ 1 TBS melted butter
- 3 jumbo eggs, room temperature, beaten
- 1 1/2 cup honey
- 2 tsp. vanilla
- 1/2 tsp sea salt
- 1 cup pecan pieces (or chopped pecans, I like the great bite of the pieces)
To make the pie:
Start by buttering your pie-pan really well. You can also use coconut oil, but I love butter in this pie!
Crust comes first: In a bowl (or a food processor)— add the almond meal, salt and drizzle honey over the top. Break up the VERY COLD butter in pieces over the mix. Here’s the tricky part. You can either whirl it in a blender adding a bit of very cold water until it turns to a firm but a bit sticky dough, or you can use a fork and do the same (takes a while, but works) or you can use an immersion blender (my method). You’ll need to clean off the blades of the immersion blender or the prongs of the fork in the process- it’s sticky!
Once you have a “dough” that will stick together, gather it in a ball and either wrap in plastic wrap or simply plop into the refrigerator in a ball in the bowl where you assembled everything. I leave it about an hour.
Take it out of the fridge, and, as quickly as possible, press the “dough” out to cover the bottom of the well-prepared pie plate. Do this fast so the butter in the dough doesn’t get melty. Try to get it as even as you can, but perfection is not necessary. Now, put it back in the refrigerator for another hour or so, covered.
Heat up your oven to 325. I did 350 to make it more “golden” without burning.
At this point, I suggest you melt the butter for the filling so that it is cooled off by the time you are ready for it.
Uncover your crust and poke the surface with a fork to score it all over. Nothing fancy. Now, bake it for about 10 minutes. I check it after 5 minutes constantly, to make sure the almond meal doesn’t burn.
Once it is golden, take it out and let it cool a bit while you make the filling!
(*note: you can take it out when it’s almost done and brush it with a bit of beaten egg then return it to the oven to create a more proper crust, but I skip this)
(*also note: You can make the crust in advance, or use a pre-made crust you like!)
You can leave the oven on at 325 for the pie that will be ready to go in a few minutes.
The filling is easy! : In a big bowl, add all of the filling ingredients EXCEPT the pecans and whisk it until it is smooth. Make sure you use COOLED butter or you will make scrambled eggs! Now, fold in the pecans.
Pour the filling into the cooled crust. I fill it to the brim and carefully put the pie in the oven. All the pecans will float to the top, creating a layer of candy with gooey buttered honey underneath 🙂
Bake for about 40 minutes. After 30 minutes, start checking it by gently pulling out the rack to see if the pie is jiggly. When it is “set” it will still have a bit of wiggle, but barely! All ovens vary, so checking every few minutes will prevent a problem!
Note: I used recycled aluminum pie pans for this, and if you do so, you may have some extra filling. You can bake it in a spare pan without the crust along with the pie…I’d time it starting at 15 minutes, depending on the amount and the pan.
Cool well before eating ( I like to refrigerate for an hour or two) to get a really “candy-like” pie texture with a crunch on top and a luscious bottom!
I dare you not to eat it all!
Enjoy!!!! xoxo Dana
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Looks delicious, Dana! Think I could use this crust with an apple filling with good results?
I would DEFINITELY do the egg wash and bake it very well & cool it very well before attempting apple with this crust. or it may float to the top and become an apple crumble with unnecessary steps….! (but will still be really good!)
Have you ever tried this with mini-pies? I want to make some mini-cupcake sized bites at Thanksgiving but I would imagine the bake time would be different… I’m not an experiences baker (only just learning to reeeeally cook) and I’d hate to burn them or undercook :o/
For mini pies I’d use pecan bits that were chopped more, so that they are more substantial. Baking has a little science to it in the proportions, but its always worth an experiment! just check them often so they don’t burn. I think this one is nice as a bigger pie because you’ll get less crust and more balanced gooey stuff too in one bite 🙂
I made this for thanksgiving and it is AMAZING!! I doubled the crust though because I wanted a nice thick crust. It was so great to work with a crust that was essentially like a less sugary version of marzapan. Thanks for this recipe!
Yay!!! Love hearing this. I have to try doubling the crust!
This looks amazing! If I wast to skip the crust would I still follow the same baking instructions?
yes… except I’d put parchment paper down or something because its super gooey and youll wind up having to shovel spoons of it out of the pan…!
What can I use instead of eggs? I have an egg allergen. Would apple sauce work and how much? TY
it would be an experiment… i really rely on eggs for this one… but there are lots of egg-free desserts. a favorite: https://www.fengshuidana.com/core_20161207-181903/core_20161207-181903/2013/11/30/coconut-cashew-quick-cookies/