Holiday Pecan Pie

Serves 8



For the Crust:
1/2 cup melted ghee, coconut or grapeseed oil
1 TBSP ice water
1 Box Simple Mills Pancake & Waffle mix 

For the Filling:
2 cups pecan halves and/or pieces
1 cup pure maple syrup
½ cup coconut sugar
3 cage-free eggs
2 TBSP butter
1 tsp. gluten-free vanilla
½ tsp. sea salt 


  1. Make the crust: Preheat oven to 350 degrees.
  2. In a 9.5” or 10” pie pan, mix baking mix, melted ghee/oil and ice water.
  3. Press firmly into pan and press the tines of a fork gently around the edges.
  4. Bake 15 minutes.
  5. Set aside.
  6. Make the filling: Preheat oven to 375 degrees.
  7. Lightly toast pecans in a saucepan over medium heat.
  8. Set pecans aside on a plate.
  9. Heat maple syrup and butter in the saucepan until just before boiling. Set aside.
  10. In a mixing bowl, beat eggs and then whisk in coconut sugar, vanilla and salt. 
  11. Gradually and very carefully whisk warm syrup into eggs. Stir in pecans.
  12. Pour filling into prepared crust.
  13. Bake approx. 30 minutes at 375 degrees (watch closely, cover with foil halfway through cooking if crust starts to brown before the center of the pie is set; it should not still be liquid but slightly under firm).
  14. Cool and enjoy!