Rich and Decadent Paleo Pecan Pie
This decadent pie is fantastic. It truly is one of the best pecan pies I’ve had – paleo or not. Not to mention, pecan pie has a special place in my heart. I grew up in a different time. You never started seeing Christmas decorations in August like is so common now. It follows then that there were special foods that were reserved for holidays. Pecan Pie is one of those items. Without a doubt it’s is one of my favorite things about Thanksgiving.
When I was a kid I loved the days before Thanksgiving when my mom was preparing pies. Coming home and smelling the aroma of fresh baked pies is a favorite memory of mine. Well pecan pie time is here folks and we have the ability to make it fit into a grain-free lifestyle! Traditionally Pecan Pie is made with processed corn syrup. None of that here, either! You can taste the difference, the simple and clean ingredients shine through. If you bake for the holidays you should definitely make this pie!
- 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
- 1/3 cup arrowroot
- 6 tablespoons ghee, melted
- 2 large pastured eggs
- 1 teaspoon vanilla extract
- Preheat oven to 325F.
- Add almond flour, arrowroot powder and salt to a food processor and pulse a few times to mix.
- Add eggs, vanilla and ghee 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 30 minutes until filling is set.
- Cool completely.
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.