PALEO PECAN PIE 

(From The Gluten-Free Almond Flour cookbook, which I highly recommend)

Ingredients

• 1 1/2 c. water (Boiling)
• 2 TBL agar flakes ( I found mine at Whole Food Store. They come in a little package
  and are very hard to find.)
• 1/2 tsp sea salt
• 1 1/2 cups agave
• 1 TBL vanilla extract
• 1 tsp ground cinnamon
• 3 cups pecans, toasted (This year I used only 2 1/2 Cups)
  

How to Make     

1. COMBINE in medium saucepan boiling water and agar flakes until flakes are dissolved. (10-12 minutes)
2. Lower heat and whisk in salt, agave, vanilla and cinnamon.
3. Cook over medium heat 2 to 3 minutes.
4. Stir until all ingredients thoroughly mixed.
5. Cool
6. Stir in Pecans

Refrigerate until set.

Paleo Pie Crust

Coconut Cream Whip Topping

INGREDIENTS

1 Can Full Fat Coconut Milk

Several Drops Liquid Stevia

1/2 tsp Pure Vanilla

HOW TO MAKE

1. Be sure to use Full Fat Coconut Milk  or it will not work.
2. Wash top of Can and Place in Refrigerator for several hours to thicken.
   (I like to keep a can of the Coconut Milk in the refrigerator all the time. I use the Trader Joe brand of Coconut Milk Can and it is thick without refrigerating first
3. Shake the Can Well
4. Pour or scoop into a Storage Container and add Stevia and Vanilla.
5. Use immediately or store for later use.