This simple, foolproof pecan pie recipe from HealthyGirl Kitchen will make the holidays easier than ever this year.
What you need:
¾ cup full-fat coconut milk
3 tablespoons potato starch
1½ cups pecans
½ cup coconut sugar
⅓ cup maple syrup
1 teaspoon vanilla extract
1 readymade gluten-free pie crust
What you do:
- Preheat oven to 350 degrees. In a medium bowl, whisk coconut milk and potato starch. Set aside.
- In a medium pan over medium heat, dry roast pecans for 1 minute. Reduce heat to low and add coconut sugar, maple syrup, and vanilla. Stir, add coconut milk mixture, and mix until combined.
- Into unbaked pie crust, pour mixture. Place in oven, and bake for 30 minutes. Remove from oven, and cool for 3 hours. Allow to set in refrigerator overnight or for at least 8 hours. Serve at room temperature.
