For the Crust:
1 Box Simple Mills Pancake & Waffle mix
1/2 cup (120ml) melted ghee, coconut or grapeseed oil
1 TBSP ice water
Preheat oven to 350F / 180C (160C Fan). In a 9.5” or 10” pie pan, mix baking mix, melted ghee/oil and ice water. Press firmly into pan and press the tines of a fork gently around the edges. Bake 15 min at 350F / 180C (160C Fan). Set aside.
For the Filling:
2 cups pecan halves and/or pieces
1 cup (240ml) pure maple syrup
½ cup (50g) coconut sugar
2 TBSP butter
1 tsp. gluten-free vanilla
½ tsp. sea salt
Preheat oven to 375F / 190C (170C Fan). Lightly toast pecans in a saucepan over medium heat. Set pecans aside on a plate. Heat maple syrup and butter in the saucepan until just before boiling. Set aside. In a mixing bowl, beat eggs and then whisk in coconut sugar, vanilla and salt. Gradually and very carefully whisk warm syrup into eggs. Stir in pecans. Pour filling into prepared crust. Bake for approx. 30 minutes at 375F /190C (170C fan) - you may need to cover with foil halfway through cooking if crust starts to brown before the centre of the pie is set; it should not still be liquid but slightly under firm.
Cool and enjoy with a scoop of your favourite ice cream!