Gluten-Free Maple Pecan Pie

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Bonus recipe and pie today!

Mostly because I just made this, and I am riding the satisfaction of it turning out beautifully and better than I envisioned.

I am super geeked about this maple sugar I got at the market Saturday. That’s right, granulated maple sugar, not maple syrup. The taste and flavor is beyond. So this recipe is a mix of maple syrup (replacing nasty corn syrup) and maple sugar.

The crust turned out nice. I made it with lard, so it is undeniably flaky.

Plus I put this cute little lettering on it!

It smelled AMAZING!

There are only positive things to say about this pie right now.

Gluten-Free Double Maple pecan Pie

  • Favorite gluten-free pie crust recipe
  • 1/2 cup butter
  • 1 1/2 cup maple sugar
  • 1 cup maple syrup
  • 3 tbsp tapioca flour
  • 1 cup coconut milk
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 1/2 cup pecans

Let’s Make it Happen: 

Preheat oven to 350.

Prepare favorite pie crust. Roll into a 9 inch pie pan. Flute edges. I just took a spoon and made the pattern. Place in the freezer until you are ready.

Heat the butter, maple sugar, maple syrup, and tapioca flour. Melt the butter and cook for a minute. Remove from heat and allow it to cool 5 minutes. Meanwhile whisk the coconut milk, eggs, vanilla, and salt. Once the sugars have cooled, whisk them into the bowl. Keep whisking until smooth. Pour into pie crust. Sprinkle pecans on the top. Place in the freezer.
I took some extra crust, rolled it between two pieces of parchment. I thin cut our the letters with a small knife. I put the letters in the freezer to set up.

Gently place the letters onto the top of the pie.

Bake at 350 for 30 minutes or until the center is only slightly jiggle.

Allow to cool and set up. Slice, eat, and enjoy!

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