Pecan Pie with Bacon Crust
Bacon. Everybody loves bacon. And pie, everyone loves pie too. So combine bacon, and pecan pie? Let the angels sing, that’s a match made in heaven! For those of you out there who aren’t fans, the bacon isn’t over-powering. Rather, it gives a smokey flavor to the pie that is awesome. Not what I was expecting at all. And as usual it is made with clean, real food ingredients. Definitely give this a try.
- ½ cup ghee
- 1 1/4 cups coconut sugar
- 3/4 cup maple syrup
- 2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 large pastured eggs
- 1 T. arrowroot
- 2 cups pecan halves (1/2 pound)
- 2 1/2 cups almond flour
- 6 tablespoons bacon fat, melted
- 4 slices bacon, cooked until crisp and finely chopped
- 2 large pastured eggs
- Preheat oven to 325F. Add almond flour, arrowroot powder, eggs, bacon fat and bacon bits and process until well combined. Roll dough into a ball and place in the center of a 9 inch pie pan. Using your fingertips, spread the dough outward toward the edges of the pan. Bake for 5 minutes, then remove and allow to cool.
- Meanwhile, melt ghee in a small heavy saucepan over medium heat. Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, and vanilla. Lightly beat eggs in a medium bowl, then whisk into syrup mixture.
- Put pecans in pie shell and pour syrup mixture evenly over them. Put pie pan on baking sheet and bake for 10 minutes then cover with foil so crust doesn’t burn. Bake an additional 35 minutes until filling is set. Cool completely.
- Serve with Paleo whipped cream and additional chopped bacon if desired.
Paleo Whipped Cream
Of course you need a big dollop of whipped cream to go on top of your pie. Our Chef offers this recipe for a whipped topping that contains whole ingredients and is simple to make. And very tasty too!
- 1 teaspoon grass fed gelatin
- 4 teaspoons cold water
- 1 can full fat coconut milk, refrigerated for 6 or more hours
- 1/2 tsp vanilla
- 2 tbsp maple syrup
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow it to set).
- Skim the cream off the can of coconut milk.
- Mix the coconut cream with the maple syrup and vanilla then add the gelatin in a stream as the mixer is going to incorporate the gelatin.
- Refrigerate to set for about an hour.
- Put into a piping bag and pipe onto your paleo desserts.