Ingredients

The following ingredients have 4 Servings
  • 1 cup 98 grams almond flour
  • 1 cup 120 grams tapioca flour / starch
  • 1/2 teaspoon salt
  • 1/2 cup butter (cold, cut into cubes)
  • 1 eggs
  • 1 teaspoon honey
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon fine sea salt
  • 1/2 cup unsalted butter (melted, and cooled slightly)
  • 2-1/2 cups whole pecans (divided (chop up 1-¼))

Instruction

  • Preheat oven to 375ºF and place the rack in the middle of the oven.
  • Make the pie dough: In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces. Add in egg and honey and process until the dough comes together. Scrape the dough out onto a lightly tapioca dusted surface, and sprinkle some additional tapioca flour on top of the dough.
  • Pat the pie dough evenly into a 9” tart pan, using extra tapioca flour as necessary to prevent the dough from sticking to your hands. Chill in the refrigerator until ready to bake.
  • Add eggs, maple syrup, coconut sugar, vanilla and salt to a bowl and whisk together until fully combined. Slowly poor in the melted butter while whisking.
  • Finely chop up 1-¼ cups of the pecans and add them to the egg mixture, stirring until combined.
  • Pour the filling into the prepared pie dough. Gently place the remaining pecan pieces on top of the mixture, as desired.
  • Bake the pie in the preheated oven until the edges have slightly puffed and the center of the filling is just nearly set, about 30 minutes.
  • Let cool completely before serving.