2014: Day 4 - Gluten-Free Butter Tart Pie

November 26, 2014

2014: Day 4 - Gluten-Free Butter Tart Pie

Gluten Free Butter Tart Pie

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • 1 cup brown sugar
  • ¼ cup cornstarch
  • 1 ¼ cups water
  • 2 egg yolks
  • 1 pinch salt
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ¾ cups pecans, toasted & chopped
  • ¾ cups raisins

For the Crust:

  • ½ cup unsweetened shredded coconut
  • 1 ½ cups almond flour
  • 2 Tablespoons coconut oil
  • ¼ tsp salt
  • 2 Tablespoons Maple Syrup
Instructions for filling:
  1. Mix cornstarch and brown sugar together in medium saucepan.
  2. Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans & raisins.
  3. Simmer on medium stirring constantly until mixture thickens.
  4. Boil 1 minute, constantly stirring.
  5. Remove from heat, add butter and vanilla.
  6. Pour into baked pie shell, decorate top with additional pecans. Let cool & set at least ½ hour before serving.
Instructions for crust:
  1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using your fingers, evenly press dough in bottom and up sides of pan.
  3. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

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