Naturally Gluten-Free Desserts
FLOURLESS PECAN PIE
Serves 6 people
INGREDIENTS
1 Cup Light Brown Sugar
¾ Cup Maple Syrup
3 Tbls Butter
4 Large Eggs
¼ Tsp Sea Salt
1 Tsp Vanilla
2 Cups Pecans, coarsely broken
Pecan Nut Pie Crust, optional, recipe below
Pecan Nut Pie Crust, optional, recipe below
INSTRUCTIONS
Preheat oven to 350 degrees
Deep dish pie plate, lightly buttered
Start by sorting through the pecans making certain to
remove any shells or odd bits that don’t belong. Save a few of the perfect ones
to decorate the top and then roughly crush the rest. In a medium-sized mixing
bowl, whisk together the sugar, maple syrup, butter, eggs, sea salt and vanilla
extract. Once the mixture is smooth then stir in the crushed pecans.
Pour the filling into the prepared pie plate on a large
baking sheet in case the pie spills over. Give the filling a moment to settle then
decorate the top with the reserved pecans. Place the baking sheet in the oven
and bake for 45 minutes to an hour at 350. Cook the pie until it swells and
then falls, at that point it’s done.. The pie is completely cooked through when
the top is deep golden and the filling barely jiggles. Place on a wire rack to
cool before serving.
Pecan Nut Pie Crust Recipe
INGREDIENTS
1 Cup Pecan Pieces
2 Tbls Butter, softened
6 Dates, pitted & chopped
DIRECTIONS
Preheat the oven to 350 F
Place pecans pieces into a food processor and pulse until coarsely chopped. Add the butter and dates and continue to pulse until blended evenly. Transfer the mixture to a pan and press to cover the bottom and sides of the pan. The consistency should allow for you to mold the crust to the pie pan evenly.
Bake for 10 minutes until the crust begins to brown. After 8 minutes, check every minute or so, to ensure the crust doesn't overcook. Allow to cool before filling.
Pecan Nut Pie Crust Recipe
INGREDIENTS
1 Cup Pecan Pieces
2 Tbls Butter, softened
6 Dates, pitted & chopped
DIRECTIONS
Preheat the oven to 350 F
Place pecans pieces into a food processor and pulse until coarsely chopped. Add the butter and dates and continue to pulse until blended evenly. Transfer the mixture to a pan and press to cover the bottom and sides of the pan. The consistency should allow for you to mold the crust to the pie pan evenly.
Bake for 10 minutes until the crust begins to brown. After 8 minutes, check every minute or so, to ensure the crust doesn't overcook. Allow to cool before filling.
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