Ahhh, pecan pie.  Creamy, decadent, sweet… and full of that rich, roasted pecan flavour!

I remember the first time I made this recipe.  It was 2014 and I wrote the recipe off the top of my head two days before I planned to serve it as the dessert at my Macro Feast that year.  I made it for the first time the night before my event – I even remember snapping an Instagram picture at 1:10 am when I had finally finished and could go to bed for the night!

It turned out perfectly – without any processed sugar or flour, no eggs, and no dairy.


Serves 12-16

Filling Ingredients:

  • ¾ cup coconut oil
  • 1 cup maple syrup
  • 1 tbsp vanilla
  • 2 tbsp whiskey ** (See note)
  • ½ tsp salt
  • 1 ½ tbsp agar agar + ½ cup water
  • 2 cups pecan halves

Crust Ingredients:

  • 1 ½ cups oats
  • ½ cup almonds
  • 2 tbsp brown rice or maple syrup
  • ¼ cup coconut oil
  • ½ tsp salt

Preheat oven to 350 degrees F.

Let the agar agar sit in the water while preparing everything else.

In food processor, bring together almonds, oats, syrup, oil, and salt until a sticky dough forms. Press into spring-form pan, creating a short tart crust up the sides.

In a pot, melt coconut oil over medium heat. Add maple syrup and whisk until smooth, letting it bubble a bit over medium-low heat.

As it bubbles, quickly whisk the agar agar and water with the vanilla, whiskey, and salt. Then whisk this mixture into the hot pot, continuously whisking to dissolve the agar agar.

Evenly spread pecans in tart crust and pour the mixture evenly over them.

Bake for about 30 minutes, or until crust is nicely browned, toasted, and smelling delicious.  The filling will still be quite runny – agar agar sets in cool environments so the pie will come to the right consistency as it cools in the fridge.

Cool completely in fridge and let return to room temperature before serving.

Enjoy!


Notes:

Whiskey is made from a mash of grains, which includes wheat. A proper distillation process destroys any trace of gluten and the associated enzymes that some people are sensitive, allergic, or completely intolerant to. However, there is a debate as to whether all manufacturers distill their products thoroughly enough to make them completely gluten-free.

If you wish to substitute the whiskey, you can choose an amber or dark rum (made from potatoes) or a natural extract like almond.

The trace amounts of alcohol are completely evaporated during the cooking process.