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Paleo-Friendly Pecan Pie

by Livestrong_Recipes  |  Nov 14, 2013

Paleo-Friendly Pecan Pie
  1. PREP
  2. 20 m
  • COOK
  • 30 m
  • TOTAL
  • 50 m

This yummy paleo-friendly pecan pie is courtesy of

INGREDIENTS

SERVES 8

  • 1 cup Maple Syrup Grade B
  • 1/2 cup Sugars, Maple
  • 2 tbsp Butter
  • 3 Egg
  • 1 tsp Vanilla Extract
  • 1/4 tsp Celtic Sea Salt
  • 1 1/4 cups Pecan Halves

DIRECTIONS

1 Preheat oven to 400ºF and adjust rack to lower-middle position. Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF, about 10 -15 minutes. While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Place prepared pie crust in pie plate on a large baking sheet. Pour mixture into your prepared pie crust and top with pecans. Cover crust with pie shield or foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools. Serve slightly warm or at room temperature.
2 For the crust:

3 cups almond flour
4 tablespoons coconut flour
5 /2 teaspoon unflavored gelatin (this provides structure for the crust. I prefer Bernard Jensen’s or Great Lakes)

6 /4 teaspoon Celtic sea salt
7 tablespoons coconut sugar, maple sugar or sucanat
8 large egg yolk
9 tablespoons unsalted butter, cold, cut into tablespoons
10 Instructions
11 Place almond flour, coconut flour, gelatin, sea salt and coconut sugar in the bowl of a food processor. Pulse 2-3 times to combine. Add yolk and butter to the flour mixture and pulse for eight 1-second pulses and then leave the processor on until the dough forms into a ball. (If dough is crumbly, add 1-2 tablespoons of water.) Press the dough on the bottom and up the sides of a 9-inch pie plate or tart pan. Place in the refrigerator to chill for 30 minutes.