*Make this pie the day before you plan to enjoy it for best results.

I first fell in love with the pecan pie when I was writing my cookbook. Previously, a pie filling made with nuts didn’t seem that appealing to me. I typically prefer my sweet treats to have a silky smooth texture. It is why I love cheesecake so much! It is also why I could just eat the frosting off of a cupcake. But I digress.

So when I mastered the pecan pie, it pleasantly surprised me. This recipe has a caramelized flavor surrounded by an almost roasted and candied pecan crunch. Paired with some vanilla ice cream (dairy-free if needed), and a slice makes for a delicious dessert anyone would love.

This pecan pie is lower carb and grain-free made with an Empower Bar crust. You can also make it completely plant-based with the vegan crust option. Enjoy it during a holiday dinner, but it works all year round.

Pecan Pie {Grain-free, Dairy-free, Vegan Option}

A healthier spin on a holiday classic. Roasted pecans are surrounded by a syrupy sweetness for a caramelized crunch in every bite. Grain-free, dairy-free, with a vegan option.

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Prep Time 30

Cook Time 50

Cooling Time 8

Course Dessert

Servings 10 servings

Equipment

Mixing bowls
Small saucepan
Pie plate
rolling pin or wine bottle option to use hands

Ingredients

For the crust

1 Empower Bar baking mix pouch see note
1 egg beaten (see note for vegan)
1/2 cup melted coconut oil

For the pie filling

1/3 cup melted coconut oil, grass-fed butter, or vegan butter
3/4 cup maple syrup
1/2 cup coconut sugar or granulated sugar of choice
2 cup raw pecans roughly chopped
1/2 cup full-fat coconut milk or dairy-free milk of choice
2 teaspoons vanilla extract
1/4 cup arrowroot starch

Instructions

Grease a 9-inch pie plate with cooking spray.
Make the Empower Bar crust. Transfer the Empower Bar Baking Mix into a large mixing bowl. In a separate small bowl, whisk together the beaten egg and melted coconut oil until blended and creamy.
Pour the egg and coconut oil mixture into the bowl with the baking mix. Using a large whisk or spatula, blend until a dough is formed. Using your hands, gather the dough into a ball.
Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough out into a large circle, about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle or use your hands to flatten so it would cover the bottom surface of the pie plate.
Peel away the top layer of the parchment paper, and carefully flip the crust onto the greased pie plate. Use your fingers to smooth the dough to fix any cracks or broken edges. Set aside until ready to use.
Make the pie filling. In a small saucepan, combine the coconut oil, maple syrup, and coconut sugar. Heat over medium-low heat and bring to a light simmer. Cook for 1 to 2 more minutes, stirring frequently, watching it carefully to make sure it doesn’t burn. Remove the saucepan from heat and allow to cool for about 10 minutes (the mixture may become discolored as it cools, but that is normal, just whisk it away).
Meanwhile, in a large bowl, place the chopped pecans.
To the filling mixture, whisk in the coconut milk and vanilla. Pour the wet ingredients over the chopped pecans and stir until combined. Add the arrowroot starch and immediately whisk again vigorously until everything is fully incorporated. Pour the mixture on top of the crust in the pie plate.
Bake for 45 to 50 minutes until the filling is bubbling and a thin crust has formed on top (it will feel caramelized and slightly firm to the touch). Allow the pie to cool completely at room temperature for at least 2 hours. Transfer the pie to the fridge for at least 6 hours to set.