This Gluten-Free Pecan Pie is made with a flaky almond flour crust and a buttery pecan filling. It has all the flavors of a traditional pecan pie, made with wholesome gluten-free ingredients, especially perfect for Thanksgiving or any festive holiday dinner.
Combine the almond flour, coconut flour, powdered monk fruit, salt, butter and oil in a food processor and pulse / process until large pea sized crumbs appear. Add the egg, then pulse again, until dough forms and comes together. Add more almond flour (1-2 tablespoons at a time) as needed, if dough seems too wet.
Heat butter in a large heavy bottomed saucepan over medium heat, whisking constantly. Once the butter starts boiling, continue whisking until you see brown bits starting to form at the bottom of pan as you are whisking. Remove the pan immediately from the heat and turn heat off. Whisk in the golden monk fruit sweetener until combined. Add almond butter, coconut milk, sea salt and vanilla and whisk until smooth.
Allow the sauce to cool slightly. Once cool, slowly whisk in the eggs until combined.
Stir in the chopped pecans and pour into the par-baked crust.