Paleo Pecan Pie
This is nutty, sweet, crunchy and amazing. This is still very much a treat and should be treated as such. It is however completely gluten free and Paleo compliant with no refined sugar. It went down a storm at Christmas with my whole family!
- 2 cups almond flour
- ¼ cup arrowroot flour
- 1 egg white
- 1/8 tsp salt
- Preheat the oven to 190
- Combine all the ingredients in a bowl and work it all together with your hands till it forms a doughy texture
- Place your dough into an 8/9 inch pie dish and using your hands push it to cover the whole dish evenly, working it up the sides of the dish so it’s all covered in dough with a nice edge.
- Bake for approx 15 mins till it’s nice and brown
- ½ cup honey
- 3/4 cup maple syrup
- 6 tablespoons of unsalted butter
- 1 tablespoon vanilla essence
- ¼ tsp salt
- 4 whole eggs
- 1 yolk (leftover from the crust)
- 2 cups chopped pecans (I used my blender so they were very finely chopped )
- 1 cup pecan halves to top it off to make it look pretty and add extra crunch
- Pre heat your oven to 190 and toast your pecan halves for the top. This will take 5-8 mins. Do this while you bake your crust. Once they are done remove them and you are ready to do the filling.
- Heat your honey and maple syrup over a medium heat until simmering
- Beat eggs and yolk together
- Temper your egg mix which means slowly add some of the hot liquid to your eggs stirring all the time.
- Then with the remaining liquid off the heat stir in the tempered egg/liquid mixture all together
- Stir in your salt, vanilla butter and finely chopped pecans. Stir well and butter should melt through.
- Pour this mix into your crust ( if you have some excess mix its delicious with Greek yogurt J)
- Arrange your toasted pecan halves on the top
- Reduce the heat to 175 and bake for 30 mins
- Do a jiggle test to make sure its set
Let it cool and serve!
Some Nobo ice-cream would be a fab addition to this.
1 pie yields 12 slices approx
MACROS PER SLICE:
Fat: 37 grams
Protein: 9 grams
Carbs: 35 grams