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+ servings

GAPS Pecan Pie without Corn Syrup

Servings: 8 People
Author: jaclyn


  • 10-12 whole dates filling
  • 1/2 cup water filling
  • 3 whole eggs filling
  • 1/2 cup honey filling
  • 1/4 cup butter filling
  • 1 tsp vanilla filling
  • dash salt filling
  • 2 cups cashews crust
  • 2 tbsp butter crust
  • 1 whole egg crust
  • 1 tbsp coconut flour crust
  • 2 cups pecan halves topping


  • Preheat the oven to 350*.
  • For the crust: Blend the cashews in a high-powered blender until they begin to turn to powder.
  • Add 2 tbsp butter, egg, and dash of salt and continue blending until a dough forms.
  • Scrape dough into a mixing bowl and add a tbsp of coconut flour. Let sit for five minutes while you begin to make the filling.
  • For the filling: Remove pits from dates and put them in a high-powered blender or food processor with the water. Blend until a smooth paste forms.
  • Scrape date paste into a mixing bowl and add the remaining filling ingredients. Combine well.
  • Grease a 9" pie plate with butter and press the crust dough into the pie plate, making sure the thickness is even all around and pressing the dough up the sides.
  • Pour the filling into the crust and smooth with a rubber spatula.
  • Spread the pecan halves over the filling evenly.
  • Bake for 25 minutes, then removed and let cool before cutting and serving.