Trust us, you’ve never had pecan pie like this before. This homemade pecan pie has a creamy sweet potato filling and a flaky crust that crumbles in your mouth!
The nutty pie crust is made by combining almond and tapioca flour with solid coconut oil in a food processor. It’s so easy, it’s impossible to mess up! When making the crust, make sure the coconut oil is hard. That way, it will help create a crumbly, sponge-like dough that you can easily spread out over a pie dish.
The creamy filling is made with puréed sweet potato, pecans, eggs and honey, then gets spiced with cinnamon and ginger. Blend everything until thick and creamy, then pour over the almond flour crust. At first, it may seem like there’s too much filling but it will be just the right amount. From there, top it with more pecans and bake.
The key to making this delicious gluten-free pie may surprise you: cooling it! While the pie is ready to eat at room temperature, it’s best served after it’s been chilled a few hours. This allows those pecan flavors to really meld together.
Top your pie with coconut cream or coconut milk ice cream. Everyone is guaranteed to love this healthier, grain-free version!
Preheat the oven to 350°F. Lightly coat a 9” pie dish with coconut oil.
In a food processor, pulse the ingredients for the crust until it becomes a crumbly dough.
Transfer the crust mixture to the pie dish, spreading it into an even layer over the dish.
Cover with tin foil and bake for 15 minutes. Remove the tin foil and bake for another 10 minutes. Remove the crust from the oven and cool for 10 minutes.
While the crust cools, prepare the filling by adding the filling ingredients to a food processor. Process until thick and smooth.
Once the crust is cool, smooth the filling over the pie crust. Sprinkle with pecans and bake for 45 minutes, or until the filling has set.
Remove from the oven and cool to room temperature, then chill in the refrigerator for 2 hours before serving.