Aunt Bonnie’s Low Glycemic Pecan Pie

Course Dessert
Cuisine American


  • 1 Wholly Wholesome Spelt Pie Shell
  • 2 Cups Broken Pecans
  • 30-60 Pecan Halves for the top (pick out the ones that look best and make sure you have a variety of sizes)
  • 1/2 Cup Organic Coconut Nectar
  • 1 Cup Organic Coconut Nectar (syrup)
  • 4 tbsp Unsalted Butter
  • 3 Eggs (lightly beaten)
  • 1 tsp Sea Salt
  • 1 tsp Vanilla


  • Preheat oven to 350º F.
  • Cook coconut sugar and coconut nectar over medium heat until the coconut sugar is liquid and they are well blended.
  • 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).
  • Once mixture is fully cooled add eggs, salt and vanilla.
  • Pour broken pecans into pie shell.
  •  Pour egg mixture over pecans.
  • 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).
  • Place on foil covered baking sheet.
  • Bake at 350º for 50 minutes.
  • For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.


For a Gluten Free version of this recipe, swap out 1 Wholly Wholesome Spelt Pie Shell with 1 Wholly Gluten Free Pie Shell!
For Bonnie’s own line of Low Glycemic decadent chocolate, visit!