Pecan pie, lactose free, gluten free

Ingredients

• 310 g Pecan nuts, chopped
• 250 ml Honey
• 230 ml Maple syrup
• 190 g Almond flour
• 80 g Unsalted butter, lactose free
• 4 tbsp Food starch, gluten free
• 6 pcs Eggs
• 1 tsp Vanilla pod, seeds scraped
• 1 pinch Salt (small pinch!)

Method

1. First, chop 200g of pecans and leave remaining in form of halves.
2. Prepare the crust; preheat oven to 180°C.
3. Separate one egg and whisk egg white until soft peaks form, in a bowl.
4. Combine almond flour, food starch, egg white, and salt in a bowl then knead with hands until you have a nice, smooth dough.
5. Place the dough in the 19-cm pie pan and press the dough to fully line the pie pan.
6. Bake for 15 minutes until nicely golden.
7. Set aside to cool.
8. Prepare the filling; spread pecan halves onto baking tray lined with baking sheet in preheated oven at 180°C and bake for 15-20 minutes or until very fragrant.
9. Heat honey and maple syrup in sauce pan and heat over medium heat until it simmers.
10. Whisk the eggs and egg yolk together.
11. Add some hot honey to the eggs then stir them quickly.
12. Add whisked eggs to the remaining honey and remove the honey from the heat.
13. Stir in the salt, vanilla, and butter.
14. Add chopped pecans and stir; pour into cooled pie crust and top with the halved pecans; place the pie back in the oven.
15. Bake for 20-25 minutes, until set.
16. Cool pie completely before slicing.