November Cooking Class
If you’ve been with me for a while, you know I lean toward nourishing desserts, lower sugar/naturally sweetened recipes, things with a little medicinal twist, a little hidden nutrition, a little “this is good for you, actually.”
But this is the one dessert where I don’t hold back. Just sticky, buttery, caramel-y pecan goodness (obvi still gf, dairy-free, and no refined sugars, no corn syrup, etc).
If you have that one friend or uncle or cousin who insists that “healthy desserts never taste the same”… this is the pie for them.
I’m teaching you exactly how to make it, step-by-step, in our November Substack class.
What You’ll Learn in Class
how to build a GF pie crust that is the perfect amount of flaky
how to create the classic pecan-pie “goo” without corn syrup
how to avoid soggy bottoms, burnt edges, and over-set centers
the secret ingredients that give this pie its next-level decadence
Recommended Equipment
Silicone Pie/Rolling Mat (like this one)
Rolling pin
9-inch glass pie pan
Food processor or pastry cutter (for cutting the cold butter into the flour evenly)
Medium saucepan
Whisk + spatula
Pie server or sharp knife (dip knife in hot water for clean slices)
Holiday Pecan Pie Recipe
(Paid members receive the full recipe + video class + replay.)
