Pecan Pie

Crust:

½ cup Coconut Flour

½ cup Coconut Flakes (unsweetened)

½ Tbsp Agave (Amber)

¼ tsp Sea Salt

¼ cup Coconut Oil

3 Egg Whites

Filling:

1 Egg White

1 Egg

¾ cup Agave (Amber)

¼ cup Maple Syrup

¼ cup coconut sugar or raw sugar

2 Tbsp Arrowroot Powder mixed with 1/8 cup Water

¼ tsp Sea Salt

¼ tsp Vanilla

1 (6oz) bag Pecan halves

For the crust:

Preheat the oven to 400 degrees Fahrenheit. Mix the agave, sea salt, coconut oil and egg whites. Sift in the coconut flour and coconut flakes. Mix until incorporated. Grease a pie pan (we use coconut oil spray) and press the dough into the pan. Try to make it thin. Poke the bottom of the crust a couple of times with a fork. Bake for 10 minutes.

For the filling:

Mix all ingredients (except for the pecans) until thoroughly incorporated. Pour the pecans into the pie crust. Pour the sugar mixture over the pecans.

Wrap the edges of the pie crust in tin foil to prevent burning. Bake for 40 minutes uncovered or until set.

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