How was everyone's thanksgiving? I hope you all had a great holiday!

I don't know about you, but me and my family were baking all of Wednesday, and up until dinner on Thursday! But don't worry--something delicious came out of that work! My Pecan Pie is rich, sweet, and best of all it is gluten-free, refined sugar-free, and paleo!

Oat Flour Pie Crust

Ingredients:

1 1/4 cups gluten-free oat flour

2 Tbsp Ghee

17 Tbsp (cold) water

1 Tbsp honey

Instructions:

Preheat the oven to 350F.
In a medium bowl, stir together all the ingredients, starting with the flour.
Grease a 9" pie pan with ghee.
Press the pie dough into the pan, making the bottom about 1/4cm thick and making the edges of the pan slightly thicker (this makes it easier to cut and serve the pie).
Use a fork to prick the the bottom.
Bake the crust for 25 minutes or until golden brown.

My Scrumptious Pecan Pie

Ingredients:

6 Tbsp ghee

1 cup honey

3/4 cup maple syrup

2 tsp vanilla extract

1/2 tsp orange zest

1/4 tsp salt

3 eggs

2 cups chopped pecans

Instructions:

Keep the oven at 350°F (The Pie crust should be baked and ready to go).
melt butter in a small saucepan over medium heat. Stir in honey. Remove from heat and whisk in maple syrup, vanilla, orange zest, and salt.
Beat eggs in a separate bowl, and then whisk into the butter mixture.
Put pecans in a food processor and chop for a few seconds. It should NOT become a powder, there should still be chunks.
Place the pecans in the pie shell and pour the maple syrup mixture until the rim.
Bake for about 1 hour, or until the filling has set.
Cool down completely, and serve.
Enjoy!

Scrumptious Pecan Pie

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