Pecan Pie for the Masses

butter-cinnamon-pecans-150x150The holidays are almost here, which means the family will be back home. Here is a healthy alternative to Pecan Pie. Perfect for a family gathering!

Makes one 9” pie, gluten-free, low-glycemic, allergy-friendly

*Use organic ingredients for greater health and flavor.

Gluten-Free, Low-Carb Crust


  • ¼ cup melted unsalted butter or ghee (clarified butter, more flavor, less milk product) or cold-pressed virgin coconut oil, for vegans
  • ¼ tsp. Himalayan or Celtic sea salt
  • Optional: 1 tsp. Kuzu or Arrowroot powder for firmer crust
  • ¼ c Amaranth or Quinoa flour
  • 1 cup almond meal (health store or grind almonds finely) or replace with above flour for tree nut allergies.
  • ¼ tsp. sweet leaf, whole leaf stevia, powder or liquid (or sweetener of choice)


  1. Preheat oven to 350 degrees. Melt Unsalted Ghee or Coconut Oil on low heat in pie pan, if you want to wash fewer pans.
  2. Mix in Almond Meal/Flour, Salt and Kuzu, if you use it, right in pie pan.
    Important: mix until mixture clumps together, so the oil spreads evenly and will press well into pan and stay more firm.
  3. Press into 9” pie pan.
  4. Bake at 350 degrees for 10 minutes.



  • 2 cups of pecan pieces
  • 3 eggs
  • 2 Tablespoons melted Ghee (clarified butter), unsalted butter, or pure, virgin coconut oil
  • ¼ teaspoon Himalayan or Celtic Sea Salt
  • 1 teaspoon Vanilla Extract or flavoring for celiac concerns
  • 1 cup Raisin Sauce
  • 1 teaspoon Sweet Leaf, Whole Leaf Stevia (healthiest, can use other), or more per personal taste


  1. Beat eggs and blend in all ingredients.
  2. Pour into pie shell.
  3. Bake at 350 degrees for twenty more minutes or until firm when lightly pressed.
  4. Cool completely and refrigerate for ½ hour before cutting.

Written by: Debbie Johnson, Chef & Author


About the Author

Debbie Johnson is a chef/author of best-selling Fun with Gluten-Free, Low-Glycemic Food Cookbook, and her newest cookbook, Desserts and Comfort Food for EVERY Body. She was also the executive chef of her Gluten-Free, Low-Carb gourmet restaurant, The Golden Chalice.

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