no corn syrup

This Chocolate Pecan Pie is a family favorite pie every holiday! Our beloved pie is made gluten-free, grain-free,  dairy-free, and no corn syrup. Buttery pecans in a decadent filling with a flaky almond flour crust. Perfect for the holidays, Thanksgiving, and Christmas!

Chocolate Pecan Pie (Gluten-Free)

almond flour (not almond meal)

salt

coconut oil

maple syrup

coconut sugar

arrowroot starch (or tapioca)

eggs (whisked until very smooth)

vanilla extract

chocolate

pecans (chopped and with some whole pieces reserved to decorate top of pie)

CRUST

Add the almond flour and salt to food processor. Pulse a couple times to mix.

Add in the coconut oil and egg and pulse 4-5 times until it comes together in a bowl.  The dough will be soft and similar to a cookie dough texture. It is ready when you pulse and it comes together in a ball. You could also make the dough stirring by hand in a large bowl.

If doing by hand, add the almond flour and salt to a large mixing bowl and whisk to combine.

Stir in the coconut oil and mix until sandy clumps start to form. It is a lot easier to use your hands to combine. Add in the egg and keep mixing until the soft dough comes together. Mix until you get a soft, sandy-like texture. I find it easy just using my hands here.

Add the egg and mix until a soft dough comes together. See notes for egg free version.

Transfer the dough to a 9 inch pie plate. Use your hands to press the dough into the pie dish to form your crust. The dough may feel a little oily at this point.

Scoop out the dough and press it into a greased pie pan (I used coconut oil to prep my pie pan).

The dough will feel oily. Carefully patch up any cracks as your pressing it in.

Crimp the edges of the crust or press with a fork. Poke the bottom of the pie crust with a fork.  Place in the freezer while you make the filling, or at least 15 minutes.

Preheat the oven to 350°F.

Place a metal bowl over a small pot of simmering water. Add in the chocolate and butter. Stir with a spatula until smooth and melted. Let it cool down a few minutes.

FILLING

In a large bowl, add maple syrup, coconut sugar, arrowroot starch, whisked eggs, vanilla extract, melted chocolate. Gently stir in the pecans (reserving some, if you like, to decorate the top). You could add the pecans in whatever design you like. *The addition of chocolate is optional, but totally delicious!

Place the pie plate on a baking sheet (I like to bake on baking sheet so it won&#39;t spill when I transfer it to oven). Carefully pour the filling over the pecans until almost full (about 3/4 full). Transfer pie on the baking sheet into the oven and carefully pour the rest of filling over the pecans. Keep in mind the pecans rise up while baking.

Cover the edges of your crust with foil before baking to prevent them from browning too quickly. Tent pie loosely with foil paper if you notice it browning too quickly.

Bake on center rack of oven for 50-65 minutes.

The pie is ready when the center reaches 200°F. Carefully and gently tap center surface of pie lightly (it is super hot) – when it springs back (a little jiggle is ok), it is ready.

I really enjoy making this pie for my gluten-free family members. It is absolutely delicious! Lovely filling that is full of chocolate flavor!

If you love ketchup then checkout this easy homemade tomato ketchup recipe made with fresh tomatoes. It is a vegan and gluten-free condiment made without and high fructose corn syrup. Enjoy it with your favorite appetizers!

Homemade Ketchup

lb Tomatoes ((halved, stems removed))

Onion ((cubed))

Garlic ((large))

Organic cane sugar

Water

Salt

count Peppercorn

count Cloves

Apple cider vinegar

Add all the ingredients to the instant pot liner except apple cider vinegar.

Lock the instant pot lid.

Pressure cook on high setting for 5 minutes with the release valve in sealing position and &quot;keep warm&quot; setting on.

Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the release valve in venting position until the silver pin drops.

With an immersion hand blender, blend into a smooth puree.

Strain the puree using a strainer and transfer it back to the instant pot liner.

Mix in the apple cider vinegar.

Turn the saute mode on the high setting and allow the puree to cook and thicken for about 40-45 minutes.

When the sauce thickens, reduces to almost 1/3rd quantity, and there is no foam on the top, the ketchup is ready.

Allow it to cool down completely and then refrigerate it.

https://content.jwplatform.com/videos/kOm6WNBC.mp4

Homemade Ketchup Recipe

The best, classic pecan pie with a quick and easy graham cracker crust. It has a gooey, caramel and pecan filling made without corn syrup.

Pecan Pie {with Graham Cracker Crust}

graham cracker crumbs

brown sugar, packed (50 grams)

unsalted butter, melted (113 grams)

pecan

eggs, room temperature*

brown sugar, packed (200 grams)

all-purpose flour

half and half** (30 milliliters)

kosher salt

Preheat the oven to 325°F.

For the graham cracker crust: start by crushing...

For the graham cracker crust:  start by crushing the graham crackers (240g/about 16 full sheets) into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.

Add the graham cracker crumbs and brown sugar...

Add the graham cracker crumbs and brown sugar (¼ cup/50g) to a bowl and mix to combine.  Then stir in the melted butter (½ cup/113g) and vanilla (2 teaspoons).  The mixture will be thick and sand like.  If you have any large chunks of crackers, break those up.

Pour the mixture into a non-greased 9-inch pie...

Pour the mixture into a non-greased 9-inch pie dish (I use a deep dish pan) and with medium pressure press the crumbs evenly over the bottom and up the sides of the dish.  You don't want to pack the crumbs firmly or the crust will be too hard.

For the pecan pie filling: spread the roughly...

For the pecan pie filling: spread the roughly chopped pecans evenly in the bottom of the prepared graham cracker crust and set aside.

In a medium to large bowl, whisk together...

In a medium to large bowl, whisk together the room temperature eggs (2 large), brown sugar (1 cup/200g), all-purpose flour (1 tablespoon), half and half (2 tablespoons/30mL), vanilla (2 teaspoons) and a pinch of kosher salt.  Once combined add the melted butter (½ cup/113g) and whisk until smooth.  Pour the mixture evenly over the pecans.

Place a pie shield over the crust and...

Place a pie shield over the crust and bake for 40-50 minutes or until the center only slightly jiggles when moved.  Remove the pie from the oven and allow to cool at least one hour before serving.

Serve warm or at room temperature. Eat it...

Serve warm or at room temperature.  Eat it plain, topped with whipped cream or a la mode with your favorite ice cream.

Top 3 no corn syrup recipes from across the web

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Top Tags

Chocolate Pecan Pie (Gluten-Free)

Homemade Ketchup

Pecan Pie {with Graham Cracker Crus...

Top 3 no corn syrup recipes from across the web

The most viewed no corn syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Pecan Pie (Gluten-Free)

Homemade Ketchup

Pecan Pie {with Graham Cracker Crus...

The most viewed no corn syrup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine