Gluten free Pecan Pie

Pecan pie without CORN SYRUP you say!  Yes, it's possible, delicious, and more traditional than its goopy corn cousin.  I adapted the recipe from Whole Foods Market Classic Pecan Pie with a graham cracker crust I made up as I went along. As a testament to how good the pie is, hubby grabbed a slice before I could even take a picture, still hot.  Here is the recipe quick & easy:
Crust:
 -6Tbsp butter or coconut oil melted 
-2/3 cup gluten free graham cracker crumbs 
-2/3 cup gluten free bread crumbs (I used Katz gluten free bread crumbs)
-1/4 turbinado sugar or other unrefined sugar cane
For crust mix all ingredients in a bowl until well combined.  Using a springfoam 9' pan lined with parchment paper, press the crumb mixture into bottom and partly up the sides.  Next onto the filling....
Pecan Filling: 
-2 Tbsp butter or coconut oil
-3 organic eggs
-1 tsp vanilla extract
-1 cup organic maple syrup
-1/2 cup packed brown sugar
-1 1/2 cups pecans
Start by whisking the eggs until blended in a bowl. Whisk in syrup, sugar, vanilla, butter and salt next. Stir your pecans intothe egg/syrup mixture, then pour into prepared gramham cracker pie crust. Bake 50 to 55 minutes or until a knife inserted into the center comes out clean. Cool before serving.


Enjoy! I know we will this Thanksgiving! Happy Thanksgiving to you & your families from Think Nutrition.