Paleo Pecan Pie

Pies have always held a special place in my holiday baking rituals.  But once I have to cut out all grains, this was the one dessert that I missed the most.  I could give up cakes and ice cream and all that, but missing out on my mom's pies seemed like a punch in the gut.  It was just mean. Pie might as well be one of my love languages.  That is how much I love it. 

When I came across a pie crust recipe on Elana's Pantry, my sadness turned into hope.  That lady does not mess around with her recipes.  She does not stop until she dominates that recipe.  So I knew it would be good. 

So armed with her crust recipe, I embarked on my own quest to build the perfect paleo pecan pie.  And oh my goodness... I think I have done it!  But of course, I will let you be the judge.

Paleo Pecan Pie

the crust
2 cups almond flour
1/4 tsp salt
1/3 cup coconut oil (cold)
2 tbsp coconut sugar
1 egg beaten

the filling
3/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup coconut oil (warm - melted)
2 eggs (room temp)
1 tsp vanilla
1 tbsp almond flour
  1 tbsp coconut milk
2 cups pecans
Preheat the oven to 325 degrees. 

The Crust -  In a food processor, pulse the almond flour, coconut sugar, and salt all together.  Add in the cold coconut oil and then finally the egg.  Keep pulsing until the dough forms a kind of ball.  At this point, I take the ball out and put in a small bowl and pop it in the fridge while I make the filling.  Cold dough is definitely easier to work with.

The Filling - In a large bowl, beat the eggs until foamy. Then stir in the maple syrup, coconut sugar, and melted coconut oil. Once it is all fully whisked together, stir in the almond flour, coconut milk, and vanilla.  And then finally add in the pecans making sure that they are all evenly coated.

Once the filling is complete, take your dough out of the fridge and with your fingers start pressing it into your pie plate. I use a 9" pie plate. Spread it out so that there are no gaps and make sure to push some up the sides of the pie plate as well.

Pour the filling mixture into the prepared pie dough. Bake in a preheated oven at 325 degrees for 45-50n minutes or until it no longer jiggles in middle.  If the crust edges are getting to brown, just cover the edges with foil until the middle filling sets.

Once they are done baking, let it cool completely so that it sets.   Then grab a fork and dig in.  This pie is good room temperature of cold. I don't know if it freezes well as it has never lasted long enough to find out.

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