Pecan Pie Recipe
Crisp keto crust with a filling of organic pecans, agave, and maple syrup for a healthy twist on the classic taste.
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Ingredients
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Crust
Filling
To finish
Method
Crust
In a medium bowl, combine 2 cups almond flour, 1/2 cup finely ground pecans, 2 tablespoons erythritol, and 1/4 teaspoon fine salt. Whisk to distribute evenly.
Add 1 beaten egg, 1/4 cup melted unsalted butter, and 1/2 teaspoon vanilla extract to the dry mix. Stir until a moist dough forms. If too crumbly, add up to 1 teaspoon warm water.
Press the dough evenly into the bottom and up the sides of the prepared 9-inch pie dish, creating a uniform 1/4-inch thickness. Use the back of a measuring cup for smooth finish.
Bake the crust blind for 10–12 minutes until it just begins to set and the edges are slightly golden. Remove from oven and set aside while preparing filling.
Filling
Reduce oven temperature to 325°F (165°C) after the crust has been par-baked.
In a large bowl, whisk together 3 large eggs until frothy. Add 1/2 cup agave nectar, 1/4 cup maple syrup, 1/4 cup melted butter, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon fine salt, and 1/4 teaspoon ground cinnamon (if using). Whisk until well combined and slightly glossy.
Scatter 2 cups organic pecan halves evenly across the par-baked crust. Reserve about 1/4 cup pecans for decoration.
Top with reserved pecan halves in a decorative pattern if desired.
Place the pie on a baking sheet to catch any drips and bake at 325°F (165°C) for 40–50 minutes, or until the filling is set around the edges but still has a slight jiggle in the center (it will firm as it cools). If the crust edges brown too quickly, tent loosely with foil after 25 minutes.
To finish
Remove pie from the oven and allow it to cool on a wire rack for at least 2 hours. The longer it cools, the cleaner the slices will be—ideally chill in the refrigerator for 2–4 hours before slicing.
Once cooled, slice and serve. Store any leftovers covered in the refrigerator for up to 5 days.