Gluten-Free Grain-Free Almond Flour Pecan Pie
A refined pecan pie featuring an almond flour crust and naturally sweetened filling with dates, maple syrup, and molasses. The grain-free crust provides a nutty foundation for the rich, caramel-like filling studded with buttery pecans. Perfect for holidays or special gatherings when you want a more wholesome twist on the classic Southern dessert. The combination of dates and maple syrup creates complex sweetness while maintaining the traditional gooey texture that makes pecan pie irresistible.
Ingredients
- 2 ½ cups blanched almond flour
- ½ tsp Himalayan pink saltsea salt1:1budget
flavor nearly identical
- ½ tsp baking soda
- ½ cup palm oil shortening, organiccoconut oil1:1paleovegan
solid at room temperature works best
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 Tbsp molasses
- 3 eggs
- 6 Medjool dates
- ¼ cup water
- 1 Tbsp coconut flour
- ¼ cup unsalted butter
- 1 ¼ cup pecans
Instructions
- 1
Preheat oven to 325 degrees
- 2
Combine blanched almond flour, salt, and baking soda in medium bowl
- 3
Mix melted palm shortening, maple syrup, and vanilla extract in separate small bowl
- 4
Stir wet ingredients into dry ingredients until dough forms
- 5
Pat dough into 9-inch glass pie dish and bake for 10-15 minutes until golden
- 6
Remove crust from oven to cool, keep oven at 325 degrees
- 7
Combine eggs, maple syrup, molasses, and vanilla extract in standing mixer
- 8
Heat dates and water in small saucepan on low heat for 30 seconds
- 9
Mash dates with fork and add to standing mixer
- 10
Add salt, coconut flour, and melted butter to mixer, mix until smooth
- 11
Lay chopped pecans on bottom of pie crust
- 12
Pour in filling and bake for 20 minutes
- 13
Remove pie from oven and garnish with pecan halves
- 14
Return to oven and bake for additional 30 minutes
- 15
Cool pie and refrigerate until serving time
Tips
Make sure palm shortening is melted but not hot when mixing with other wet ingredients to prevent the dough from becoming too sticky.
Mashing the dates thoroughly after heating ensures they distribute evenly throughout the filling without creating lumps.
Refrigerate the finished pie for at least 2 hours before serving to allow the filling to set properly for clean slicing.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and refrigerated
Serve chilled or at room temperature
Common Mistakes
Don't overbake the crust in the first stage to avoid it becoming too hard
Make sure dates are soft before mashing to avoid lumpy filling
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this pie dairy-free?
Yes, substitute the butter with additional melted coconut oil or vegan butter. The texture will be slightly different but still delicious.
How long will this pie keep in the refrigerator?
The pie will stay fresh for up to 3 days when covered and refrigerated. The filling may become slightly firmer when chilled.
Can I freeze this pecan pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving.