Ingredients:
Crust:
3 cups Almond Meal
1.5 tsp Kosher Salt
1 tsp Baking Powder
½ cup Coconut Oil (room temperature)
1 Tbl Cool Water
Filling:
Adapted from The Pioneer Woman
1.25 cups Crushed Pecans
1/3 cup Melted Extra Virgin Coconut Oil
1 tsp Vanilla Extract
½ tsp Kosher Salt
1 ½ cups Honey
3 Whole Eggs, Beaten
Directions:
Crust:
In a food processor, mix the dry ingredients together (almond meal, salt, and baking powder). Add the coconut oil and slowly pulse until it’s evenly mixed. Slowly add the water until it forms a dough-like texture. Remove from food processor, roll into a ball and wrap in cling wrap. Put the dough into the refrigerator for 30 minutes.
Dust a cutting board with almond meal. Place the ball of dough on the dry almond meal and roll out until it is about ¼” thick. Keep dusting the top and bottom of dough with dry almond meal so that it doesn’t stick.
Place your pie pan upside down on top of the flattened dough and flip the board over upside down so the dough falls into the pie pan. Cut the extra dough off of the pie pan rim.
Filling:
Preheat oven to 350 degrees. Pour the crushed pecans into the pie crust. Mix all the wet ingredients together. It helps to heat the honey if you’re having trouble stirring it with the other liquids. Add in the rest of the filling ingredients and stir well. Pour the filling into the pan on top of the pecans. Depending on the depth of the pie pan, you may have too much filling. Don’t fill over the top of the line and save the rest for a personal pecan pie later.
Cover the pie with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.
Let cool completely before serving.