I know this recipe has a lot of sugars in it, but I really like pecan pie. Angel does not, but I think it has something to do with being raised in a place where pecans grow. And my Dad. He loves pecan pie, so we had it often and ALWAYS for Thanks giving. So in the spirit of tradition, I’m sharing this recipe Paleo-style.
Pecan Pie
Crust:
½ cup Coconut Flour
½ cup Coconut Flakes (unsweetened)
¼ tsp Sea Salt
¼ cup Coconut Oil
3 Egg Whites
Filling:
1 Egg White
1 Egg
¼ cup Coconut Crystals (or raw Sugar)
2 Tbsp Arrowroot Powder mixed with 1/8 cup Water
¼ tsp Sea Salt
¼ tsp Vanilla
1 (6oz) bag Pecan halves
For the crust:
Preheat the oven to 400 degrees Fahrenheit. Mix the maple syrup, sea salt, coconut oil and egg whites. Sift in the coconut flour and coconut flakes. Mix until incorporated. Grease a pie pan (we use coconut oil spray) and press the dough into the pan. Try to make it thin. Poke the bottom of the crust a couple of times with a fork. Bake for 10 minutes.
For the filling:
Mix all ingredients (except for the pecans) until thoroughly incorporated. Pour the pecans into the pie crust. Pour the sugar mixture over the pecans.
Wrap the edges of the pie crust in tin foil to prevent burning. Bake for 40 minutes uncovered or until set.
Serve with our Paleo Vanilla Ice Cream after a dinner of our Oven Roasted Turkey, Sweet Potato Casserole and Vegetable Medley for a delicious fall meal!