Yesterday I made pecan pie! The pie part turned out excellently! The crust is OK. I’ll put the recipes for both here, but next time I make pecan pie I might try a different crust.
I’ve actually made this pie before, but with a cassava flour crust that was awful! But the filling of the pie is always fantastic. And it’s super easy to make, too!
I got the filling recipe from https://slimpalate.com/paleo-pecan-pie/ and the crust from http://slimpalate.com/sweet-potato-meringue-pie/ . I took a couple of pictures, but forgot to take them before I cut myself a slice of pie! Oops! So there is one picture below of the pie with a slide removed, and another picture that is a closeup of the side of the pie so you can’t tell anything’s been eaten. Below the pictures I’ll put the recipes.
Crust ingredients:
1/2 c pecans
1 1/2 c almond flour
1/2 tsp salt
1 Tbsp coconut sugar
1 egg
2 Tbsp softened coconut oil
Filling ingredients:
2 cups pecans, chopped coarse with some reserved whole for presentation
1 c maple syrup
1/2 c coconut sugar
2 tsp vanilla
1/2 tsp salt
3 eggs
4 Tbsp melted coconut oil
Directions:
Preheat oven to 350
Process pecans for crust in food processor until they are a coarse powder
Mix almond flour, salt, pecans, and coconut sugar in a bowl with a fork
Add egg and coconut oil and mix
Grease a pie plate, then press mixture into pie plate
Pour pecans for the filling (minus whole ones reserved) into the pie plate and spread evenly
In a separate bowl, whisk together the rest of the filling ingredients, then pour over the pecans
Arrange the reserved pecans on top in a pretty pattern
Bake 30 min (I recommend putting it on a cookie sheet in case of spillover), then tent with foil to protect the crust and nuts and bake another 20 min (I had to bake 10 additional minutes beyond that as well)
Let cool completely before cutting