Wednesday, July 22, 2015

Paleo Pecan Pie

I have successfully made Paleo Pecan Pie!  This is fantastic since it's a fall favorite of mine.
I made two pies in ramekins

Paleo Pecan Pie (2 12oz ramekins)

Crust:
1 cup Almond Flour
1 Egg
2 TBSP Coconut Oil
1/8 tsp Salt

Filling:
2/3 cup Maple Syrup (100% maple)
1/2 cup Coconut Sugar
2 eggs
1/8 tsp Salt
2 TBSP Ghee or Coconut Oil, melted
1 cup Pecans

1. In a bowl, mix all of the crust ingredients together.  This should turn into a dough-like substance.
2. Have your two ramekins ready.  Divide your crust and press into each ramekin.
3. In a bowl, mix together all of the filling items, except for the pecans.  Once your filling is smooth, you can stir in the pecans.
4. Pour your filling into both ramekins.
5. Bake at 375F for 30-40 min.

Very tasty indeed!
This is not totally like your mother's pecan pie.  Let's face it, you're not using the same ingredients as her....with her flour and sugar and corn syrup.  I will admit that this is pretty damn close.  It is extra nutty due to the crust.  I personally like it.  It's a nut pie, so why not some extra nuts?

I was very happy with how my pie came out.    FYI, my ramekins are like 5" diameter (roughly).

I calculated the calories and half of one of these pies is 402 calories.  Just heads up.

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