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Maple Pecan Pie

Maple Pecan Pie

Grain-Free Maple Pecan Pie

Grain-Free, Gluten-Free, 

Print Recipe 

Pecan pie holds a special place at the dinner table and in our hearts every Fall. This one is our favorite grain-free pecan pie recipe and we dare say, it can make anyone smile. For all the nut-lovers out there, this one's for you. Even better, it’s easy to make too!


For Crust:

  • 1 cup Otto’s Naturals - Cassava Flour
  • 2 Tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into ½ inch pieces
  • ¼ cup ice water

For Filling:

  • ¼ cup butter ⁠
  • 1 Tablespoon Otto’s Naturals - Cassava Flour
  • 1 ½ cups maple syrup⁠
  • ½ cup coconut sugar⁠
  • ½ teaspoon salt⁠
  • 2 cups pecans (chopped)⁠
  • 2 eggs⁠, beaten
  • 1 teaspoon vanilla or bourbon⁠


  1. Make Crust: In a food processor, briefly pulse together the cassava flour, sugar, and salt. Add cold butter and process until butter is the size of peas, about 5 seconds. Add ice water, one tablespoon at a time, until just moistened and crumbly.
  2. Transfer dough to a lightly floured work surface and shape into a disk. Use a rolling pin to roll the dough into a circle big enough so it hangs over the sides of your pie pan.* Transfer pie crust to 9-inch pie pan and use your fingers to push it against the sides. Remove excess dough. Refrigerate while you prepare the filling.
  3. Make Filling: Melt the butter. Add cassava flour and stir until smooth.⁠ Add maple syrup, coconut sugar and salt and boil 3 minutes. Cool completely so as not to cook the eggs.⁠ Add beaten eggs, nuts, and vanilla, blending well.⁠ Pour into the prepared pie crust.⁠ Using a pastry brush, brush the edges of the crust evenly with an egg wash.
  4. Bake in a 450°F oven for 10 minutes, then reduce to 350°F and bake 30 to 35 minutes, until crust is golden and cooked through. Transfer the pan to a rack and let it cool. Slice and serve warm or at room temperature.

Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.

*TIP: If the dough starts to crack while rolling, use ice water to patch it up. This one's super forgiving!