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Home of Gluten-Free Society › Forums › TRUE Gluten Free Recipes (No grains please) › Coconut and Pecan Pie
Crust: 1-1/2 cups coconut flour, 1-1/2 sticks butter and 1/2 cup chopped pecans. Mix in food processor and press into pie pan. Bake for 20 minutes at 350.
Filling: 3 large eggs slightly beaten, 3/4 cup of sugar, 3/4 cup of Agave Nectar, 1/8 teaspoon of salt, 2 tablespoons of melted butter. Mix and set aside.
Put 3/4 cup of choppedd pecans on top of crust then pour the egg mixture on top. Bake for 30 minutes at 350 degrees.
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