Paleo Pecan Pie

Paleo Pecan Pie

A delicious, paleo version of a classic pecan pie. A gooey filling with crunchy pecans and a flaky crust, perfect for holidays, Thanksgiving, Christmas, or anytime!

•  Course Dessert
•  Cuisine American
•  Keyword gluten free, grain free, holiday
•  Prep Time 30 minutes
•  Cook Time 30 minutes
•  Cooling Time 2 hours
•  Total Time 3 hours
•  Servings 12 servings
•  Calories 591 kcal
•  Author Cheryl Malik

Ingredients

• Paleo Pecan Pie Filling
• 10 ounces organic raw pecan halves about 2 1/4 cups
• 1  cup Sprouts Organic Maple Syrup
• 3/4  cup coconut sugar
• 3  large organic eggs
• 1/4  cup  Sprouts Grass-Fed Ghee melted (plus more, unmelted, to grease the pie dish)
• 1  teaspoon Sprouts Organic Vanilla Extract
• 1/2  teaspoon  sea salt
• Crust:
• 1  cup  almond flour
• 1/2  cup  coconut flour
• 1/4  cup  arrowroot or
• 1/4  cup  tapioca flour plus more for rolling out dough
• 1/2  teaspoon  fine sea salt
• 1/2  cup  cold butter palm shortening, or lard
• 1 organic egg
• 1 tablespoon ice water if necessary

Instructions

1. Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until combined. Cut in cold butter or palm shortening until the size of small peas. Add the egg and pulse until just combined. If dough begins to form, skip the ice water. If the dough does not yet begin to form, add 1 tablespoon ice water and pulse until a dough just begins to form.
2. Transfer the dough to a plastic wrap-lined counter. Shape into a ball and flatten into a disk. Chill 10 minutes. Remove from fridge and roll out between two sheets of parchment paper until about 12 inches in diameter, or as big as the widest diameter of your pie pan. If you have trouble with the dough sticking, sprinkle paper and dough with a bit of tapioca flour.
3. Grease your pie pan with a little ghee. Gently transfer the pie crust to the pie pan. The pie crust will NOT hold together like a typical pie crust, but simply repair any cracks or breaks with your fingers, using extra pie dough as necessary. Refrigerate prepared pie crust.
4. Preheat the oven to 375°F.
5. In a medium bowl, whisk together coconut sugar, maple syrup, eggs, melted ghee, vanilla extract, and salt until well combined.
6. Remove the pie crust from the refrigerator. Place about half the raw pecan halves in the pie crust then arrange the remaining pecans on top as desired. We like a circular pattern for a striking pecan pie, but you can arrange them however you like or simply add all pecans to the dish. Pour the maple-egg mixture over the pecans.
7. Cover the pie loosely with foil then bake 30 minutes or until filling is set and crust is golden. If the crust is not golden, remove the foil and bake uncovered another 5 minutes or so. This crust burns easily so be careful! Remove from the oven and let cool until filling is set. Serve cold or warm with dairy-free ice cream.

Recipe Notes

Store any leftovers in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.

Baked pie freezes well up to 3 months. Thaw overnight then bring to room temperature before serving.

Nutrition Facts

Paleo Pecan Pie

Amount Per Serving

Calories 591Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 12g75%

Cholesterol 88mg29%

Sodium 293mg13%

Potassium 177mg5%

Carbohydrates 49g16%

Fiber 8g33%

Sugar 25g28%

Protein 10g20%

Vitamin A 339IU7%

Vitamin C 1mg1%

Calcium 100mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/paleo-pecan-pie/#wprm-recipe-container-25074