1 prepared, unbaked (gluten free) pie crust
3 large eggs
¾ cup Sucanet (evaporated cane juice)
¾ cup dark brown rice syrup
¼ cup butter, melted
1 Tbsp. cocoa
1 tsp. vanilla extract
1/8 tsp salt
2 cups coarsely chopped pecans
½ cup sweetened flaked coconut (or unsweetened flaked coconut and 1 tsp xylitol or other natural
1. Fit piecrust into a 9-inch pie plate. Fold edges under, and crimp.
2. Whisk together eggs, and next 6 ingredients until thoroughly blended. Sir in pecans and
coconut. Pour mixture into piecrust; place pie on a baking sheet.
Bake at 350° on lowest oven rack 50 minutes or until pie is set. Cool on a wire rack 1 hour or until
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