Ooey Gooey Cinnamon Caramel Pecan Pie

Can you name the first ten digits in Pi? No? Well, you’re in good company, because neither can I!

Fortunately, you don’t need stellar math skills to know that cinnamon + caramel + pecan pie = deliciousness. Instead of spending the day trying to memorize 3.14159265359…, why not celebrate this annual celebration by baking a delicious pie? Your brain may not thank you, but your stomach certainly will!


-3/4 cup coconut flour (84g)
-3 tbsp sugar / granulated sugar substitute
-1/2 tsp salt
-1/4 tsp cinnamon
-6 tbsp butter (85g)
-3/4 tbsp coconut oil (11g)
-2 medium eggs
-1 tsp vanilla extract

-3/4 cup butter (170g)
-1/2 cup sugar / granulated sugar substitute
-1 3/4 cup heavy cream (divided, 1/4 cup for blooming gelatin!)
-1 1/2 tsp gelatin
-1/2 tsp salt
-1/4 tsp cinnamon
-1 egg
-1 1/2 cup chopped pecans (168g)


To make the crust:

1. Grease the inside of a glass pie dish well and preheat the oven to 350F. 

2. Combine the coconut flour, sugar, cinnamon, and salt in a small bowl and set aside.

3. Melt the butter and coconut oil together either in a microwave or over a stovetop, stirring frequently so it doesn’t burn! 

4. Add the melted fats to the dry mix, along with both eggs and the vanilla extract. Stir until combined. 

5. Using wet hands, spread the dough into the bottom of the pan and up the sides. Poke liberally with a fork, or use pie balls to prevent rising. 

6. Bake for 10-12 minutes, making sure to watch the edges so they don’t overcook! 

7. Remove from oven and let cool. 

To make the filling: 

1. In a large saucepan, melt the butter and sugar together over medium low heat until browned, stirring frequently. 

2. Slowly add 1 and 1/2 cup of cream and let simmer for 20-30 minutes, stirring occasionally, until it achieves caramel consistency. While this is simmering, bloom 1 and 1/2 teaspoons of gelatin in 1/4 cup cream and set aside. 

3. When the caramel sauce is done, stir in the vanilla extract, cinnamon, and salt, and set aside to cool. While it is cooling, whisk an egg in a clean glass bowl. 

4. Drizzle a quarter of the caramel sauce into the egg slowly, whisking to temper the egg without cooking it! When the egg is fully incorporated, mix in the rest of the caramel sauce, followed by the bloomed cream mix. 

5. Cover the bottom of the crust with chopped pecans. Pour the caramel over the crust and cover the pecans. If desired, sprinkle more chopped pecans over the top or decorate with pecan halves. Cover the edges of the pan with a pie crust shield or aluminum foil, if desired, to prevent the edges from overbrowning. 

6. Bake at 350F for 40-50 minutes, or until the filling is set. Cool for at least half an hour before slicing and serving. If preferred, make the night before, and serve from the fridge next day! Tastes divine when topped with whipped cream (and sprinkled with more cinnamon!)


Pro-tip: Make sure you don’t tilt your tray as you’re sliding it into the oven, otherwise your pretty decoration might slide a little!!

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