Paleo Chocolate Pecan Pie
Servings: 8
Ingredients
- For the crust:
- 1 cup blanched almond flour
- 3 Tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup coconut oil
- 1 tsp maple syrup or coconut sugar
- 1 tsp vanilla
- 1/2 tsp fine grain sea salt
- 1 large egg
- For the filling:
- 2/3 cup chocolate chunks or chocolate chips*
- 2/3 cup coconut sugar
- 1/2 cup real maple syrup
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1.5 cups roughly chopped pecans
- 2 eggs beaten
- 1 cup pecan halves
Instructions
- Preheat your oven to 375 degrees. Lightly grease a 9 inch pie plate or pan and set aside.
- To make the crust: place flours, oil, syrup, vanilla, and salt in a food processor. Pulse to create thick crumbs, then add the egg. Continue to pulse until a dough forms. If the dough is overly sticky, you can chill for about 10 minutes before proceeding.
- Place the ball of dough inside your pie plate. Using your hands or piece of parchment paper, press the dough evenly over the pie pan and up the sides. Make several pierce marks with a fork so that it doesn't puff while baking.
- Place in the oven and bake for 6 minutes (just so it lightly sets before adding filling). Remove, and sprinkle the chocolate along the bottom.
- Meanwhile make the filling: in a small saucepan heat syrup, coconut sugar, and oil in the saucepan over medium heat. Once mixture begins to bubble, lower to medium low heat and let simmer 3-5 minutes. Remove from heat, add vanilla and salt. Let cool.
- Once filling is mostly cooled, add in the roughly chopped pecans, then the eggs. Pour on top of the crust and chocolate. Place remaining pecan halves over top of the pie.
- Turn your oven to 350, and bake for 35-40 minutes. Pie should look golden and set on top, but will still lightly jiggle (will set once cooled).
- Cool completely, and cut into slices. Can be stored and room temperature for 3-4 days. Tastes best eaten within 2-3 days!