I am going to start off this post by saying that this isn’t the usual über healthy dessert that I am usually touting here on Tasty Yummies. It has a full 2 cups of maple syrup and some additional coconut sugar. So yeh. But the good news is it IS healthier than the usual pecan pie. No butter, no corn syrup, no refined sugar, etc. Could I have made this healthier? Probably, but this was the compromise I came up with since I promised hubby I wouldn’t mess with this classics too much. I actually hadn’t even planned on sharing this recipe, but after I posted a photo on Instagram, people were begging for the recipe.

I made this for the Kentucky Derby party that we hosted here at our house on Saturday. I promised Mark an afternoon of all of his favorite Southern foods that remind him of Louisville. I promised not to “healthy-up” the recipes. I made mini hot browns (the sandwich made famous at the Brown Hotel in Louisville), pimento cheese dip, southern style deviled eggs, jalapeño cornbread mini muffins, a blackeyed pea salad, apple cobbler (I made this recipe with apples instead of the berries), mint-infused raw sugar simple syrup for Mint Juleps and this Maple Bourbon Pecan Tart. The menu was ALL about Mark and though I couldn’t eat a lot of it, I wanted it to be all yummy and I wanted to bring as much of Mark’s home to him on a day he is super homesick

When I promised to make pecan pie, I did specify that I had to make it gluten-free and dairy-free so I could enjoy it and I refused to make it with the usual corn syrup or regular sugar. I wanted a grain-free crust that would compliment but not overpower the tart and I went for as much maple and bourbon flavor as I could get.

I am so excited with how this turned out. It has a really rich flavor from the maple syrup and the bourbon that is really special. It is luscious, sticky and sweet, without being overly sweet and heavy. Though it isn’t something I will be making often, it is perfect for those special occasions, like a Derby party or the holidays.

[print_this]Grain-free Maple Bourbon Pecan Tart – Gluten-free + Dairy-free
Serves 8-10

Tart Crust

• 2.5 cups almond flour aka almond meal
• 3 tablespoons flax seed meal
• 3 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Preheat the oven to 375º F. Lightly grease a 9 or 10-inch tart pan. In a large bowl, add all of the crust ingredients and mix very well. I like to get my hands right in there to make certain it is all mixed up. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 10-15 minutes until golden brown. Remove from the oven and set aside.

Tart Filling

• 2 cups pure organic maple syrup, preferably Grade B
• 3 large local farm fresh eggs, lightly beaten
• 1/4 cup coconut sugar or firmly packed light or dark brown sugar
• 1/4 teaspon salt
• 3 tablespoons coconut oil, melted
• 3 tablespoons bourbon
• 1 teaspoon vanilla extract
• 2 cups organic raw pecan halves or pieces

Meanwhile in a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8 to 10 minutes to reduce. Remove from the heat and pour into a heatproof measuring pitcher. The syrup should be reduced to 1 1/2 cups. If necessary, return the syrup to the saucepan and continue to boil until sufficiently reduced. Let cool to room temperature before proceeding.

In a bowl, stir together the eggs, coconut sugar, reduced maple syrup, the bourbon, salt, coconut oil and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.

Bake the pie until the center is set and firm to the touch, 25-30 minutes. Transfer to a wire rack and let cool for 1 hour; remove pan sides. Serve slightly warm or at room temperature.[/print_this]