Description
A delicious paleo pecan pie made with wholesome ingredients.
Ingredients
Scale
- 1 unbaked prepared paleo pie crust in a 9-inch pie plate
- 3/4 cup maple syrup (237g)
- 1 cup coconut sugar (180g)
- 1 tablespoon tapioca or arrowroot starch (or GF all purpose flour) (7g)
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil (30 ml)
- 1/2 teaspoon salt
- 2 cups pecans (200g)
Instructions
- Preheat oven to 350°F/180°C.
- Add the maple syrup, sugar, starch, vanilla, eggs, coconut oil and salt to a medium sized mixing bowl and whisk together until fully combined.
- Roughly chop 1 cup of pecans and stir into your maple filling.
- Pour the filling into the pie crust.
- Top the filling with the remaining pecans. You can form a pattern with the remaining pecans or roughly chop and scatter over the top.
- Place in the centre of the oven and bake for 35-40 minutes or until the filling is set. After about 20 minutes, place a sheet of baking parchment over the top of the pie to prevent the crust from browning too much.
- Remove from oven and let cool completely. The filling will firm up and settle as the pie cools.
- Slice and serve warm or cold topped with a dollop of coconut whipped cream or vanilla ice cream.
- You can keep this covered and stored at room temp for up to 2 days or in the fridge up to 5 days.
Notes
- This pie is best enjoyed after cooling to enhance the flavors.
- Serve with coconut whipped cream or ice cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg