Toasty and sweet pecan flavors swirl with a delicious creamy chocolate filling in this classic dessert! Using ingredients that will let you “have your pie and eat it too”!! Raw pecans pack a 1-2-3 punch of protein, healthy fats, and fiber, so don’t miss out on this treat of a pecan pie!
- For the Pie Crust:
- 2 cups blanched almond
- flour
- ¼ tsp Himalayan sea salt
- 1/3 cup grass-fed butter,
- cold and grated
- 2 Tbsp coconut sugar
- 1 pastured egg, beaten
For the crust:
- In a medium bowl, stir together the almond flour, coconut
sugar, and salt. Add in the cold, grated grass fed butter and
slowly stir in until the butter is mostly incorporated, but still
in chunks. Stir in the egg until the dough is slightly moist and
forms a ball. There should be visible chunks of butter in your
dough still. - Press the dough into a disk and wrap in plastic wrap. Place
in the freezer while you prepare the filling, or place in the
refrigerator if not using immediately (can keep in fridge for
up to 1 week). - Lastly when ready to bake, roll out your dough in between two
sheets of parchment into a 12-inch circle. Lay dough into a
9-inch pie dish.
- For the Filling:
- ½ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup cacao powder
- 1/3 cup melted coconut oil
- 2 pastured eggs, room
- temp.
- 1 Tbsp almond flour
- 1 Tbsp unsweetened
- almond milk
- 1 tsp vanilla extract
- 2 cups chopped pecans
For the filling:
- Preheat the oven to 325°F.
- In large bowl, beat the eggs until slightly foamy. In the same
bowl, stir in the maple syrup, coconut sugar, cacao powder,
and coconut oil. Whisk together until fully combined. Stir in
the almond flour, almond milk, and vanilla. Add the chopped
pecans and stir until they are fully coated. - Pour the mixture into the prepared pie dough. Bake in the
preheated oven at 325°F and bake for 45-50 minutes, or
until the top no longer jiggles in the center. Cool completely
in the refrigerator before slicing and serving
Let us know how it turns out on our facebook page!