Pecan Pie [Vegan, Gluten-Free] – One Green Planet

For the Crust: 

1. Line the bottom of a 9-inch glass pie plate with parchment paper, or lightly grease with oil.
2. In a large bowl whisk together the almond flour, tapioca starch and sea salt.
3. Using a rubber spatula, mix in the maple syrup and then the coconut oil. Mix until a stiff dough forms. It should feel similar to cookie dough. If the dough feels too wet, add more almond flour a tablespoon at a time. If it feels too dry, add maple syrup a teaspoon at a time until desired consistency is reached.
4. Crumble the dough into the prepared pie plate. Wet your fingers to prevent sticking and then firmly press the dough evenly up the sides of the pie plate using your fingertips. Leave enough dough in the middle for the bottom of the pie crust. When the sides are complete, use the palm of your hand or the bottom of a measuring cup to firmly flatten the remaining dough onto the bottom of the pie plate. The pie crust is ready to be used in your favorite recipes!

For the Pie: 

1. Preheat oven to 350°F.
2. Bake the prepared pie crust in the oven for 8-10 minutes, or until just set and lightly browned. Set aside to cool slightly.
3. In a medium bowl whisk the coconut milk and tapioca or cornstarch until smooth. Add the maple syrup, coconut sugar, salt and vanilla together. Set aside.
4. Melt the coconut oil in a saucepan over medium heat. Add the pecans and cook, stirring constantly until fragrant and starting to brown, about 3-4 minutes. Remove from heat and add to the coconut milk mixture and stir to combine.
5. Pour the pecan mixture into the warm pie crust and bake at 350 for 25-30 minutes, or until mostly firm, but still a little jiggly in the middle. Cool completely on a wire rack This tastes great just like this, or put it in the fridge for a few hours to set up more. It’s great chilled or at room temperature.
6. It tends to fall apart if rewarmed. Enjoy!