Honey Pecan Pie Recipe | Nutritional Therapy for IBD

Ingredients

For the Crust: (see related recipes for almond flour crust only)

1 ½ cups almond flour

¼ cup coconut flour

1 egg

½ tsp. vanilla extract

¼ tsp. salt

2 Tbsp. honey

¼ cup butter, melted and cooled

For the Filling:

1 ½ cups honey

3 eggs

1 tsp. vanilla

6 Tbsp. butter, melted and cooled

¼ tsp. salt

1 tsp. cinnamon

2 cups pecans, raw halves

For the Crust:

150 gram almond flour

30 grams coconut flour

1 egg

½ tsp (2.5 ml) vanilla extract

¼ tsp (1.25 ml) salt

2 TBSP (30 ml) honey

57 grams melted and cooled

For the Filling:

360 ml honey

3 eggs

1 tsp (5 ml) vanilla

85 grams butter, melted and cooled

¼ tsp (1.25 ml) salt

1 tsp (5 ml) cinnamon

200 gram pecans, raw halves

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Preheat the oven to 325°F (163°C)
Grease a 9.5 inch (24 cm) pie pan with butter, set aside.
We will start by making our crust. In a medium bowl add all crust ingredients and mix until combined and dough forms.
Place dough into your greased pie pan and press it out evenly with your hands until you have an even crust and cover the pie pan.
Bake for 8-10 minutes.
While the crust is par baking we will mix together our pie filling ingredients. In a large bowl mix together all ingredients except for the pecans.
Whisk until well incorporated.
Gently fold in the pecans.
Remove crust from the oven.
Carefully pour your filling into the pie crust.
Cover your crust edges with aluminum foil or a pie ring. You will want to do this the whole time the pie bakes as the almond flour will darken quite a bit during cooking.
Bake at 350°F (177°C.)for 35-40 minutes, or until set, golden brown, with a little giggle in the middle.