For the Pie Crust
2 c (206g) King Arthur Paleo Baking Flour
1 t salt
2 t coconut sugar
7 T unsalted butter
3 egg yolks
4–6 T ice water (will vary based on the size of your egg yolks)
For the Pecan Pie
1 ½ c coconut sugar
½ t salt
2 T unsalted butter, melted (or ghee)
¾ c honey
1 t vanilla
1 ½ c pecan halves
For the Crust
- Preheat your oven to 325 degrees.
- Combine the first 5 ingredients in a food processor, and pulse until the dough is about the size of small peas.
- Add ice water, one teaspoon at a time, until the dough forms one big ball in your food processor. This will feel much wetter than traditional pie crust dough. (It took me 5 tablespoons).
- Use 2 square sheets of wax paper. Place one sheet, wax-side up, and place your round ball of dough in the center. Place the next sheet of wax paper wax-side down onto the dough.
- Roll the dough into a 13″ circle, approx 1/8″ thick.
- Remove the top sheet of wax paper, then turn over the bottom piece of wax paper and place the dough directly in the center of the pie pan. Peel back the bottom piece of wax paper. Slowly press the dough onto the pie pan, pressing the sides down and then the top down. Use a pizza cutter to remove any extra remaining around the top.
For the Pecan Pie
- Add the first 7 ingredients into a mixer and mix until combined. This can also be done by hand with a rubber spatula. Add pecan halves and mix with a spatula.
- Pour the pecan pie mixture into the pie crust. Cover the entire pie with foil, and bake for 65-75 minutes. I keep my pie covered the entire cooking time, as it ensures your crust won’t over bake. You know your pie is done when it feels set in the center. Be sure the pie has completely cooled and set before serving. For this reason, I like to make this pie the night before!