Bonnie’s Low Glycemic Pecan Pie

 - by Wholly Wholesome

2 cups broken Pecans
30-60 Pecan Halves for the top (pick out the ones that look best an make sure you have a variety of sizes)
1 unbaked Wholly Wholesome Spelt or Gluten Free Pie Shell
1/2 cup Organic Coconut Palm Sugar (we like Sweet Tree brand)
1 cup Organic Coconut Palm Nectar Amber (we like Sweet Tree brand)
4 Tablespoons Unsalted Butter
3 eggs, lightly beaten
1 teaspoon sea salt
1 teaspoon Vanilla


  1. Preheat oven to 350 degrees F (no convection)
  2. Melt butter into mixture
  3. Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)
  4. Once mixture is fully cooled add eggs, salt and vanilla
  5. Pour broken pecans into pie shell
  6. Pour egg mixture over pecans
  7. Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
  8. Place on foil covered baking sheet
  9. Bake at 350 degrees for 50 minutes

For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.

☆ For Bonnie’s own line of Low Glycemic decadent chocolate, visit☆