Paleo pecan pie

14 Feb

Pecan pie is oh so delicious, but oh not good for you at all: flour, butter, brown sugar, corn syrup….these are the typical ingredients that, along with pecans, comprise this gooey, crunchy treat.  So, can you make this sugary, rich, calorically dense pie paleo?  I sure can!  Now so can you…

Ingredients

Crust

Coconut oil spray (for greasing pie dish)

3/4 cup coconut flour

1/4 tsp. kosher salt

2 tbl. agave

2 eggs

1/4 cup coconut oil

1/4 cup Earth Balance soy free buttery spread

2 tsp. vanilla

Filling

1 egg

1 egg white

1/2 tbl. vanilla

3/4 cup agave

4 oz. unsweetened applesauce

1/4 cup coconut crystals

2 tbl. tapioca flour (*Robb Wolf permits cassava root in paleo, and tapioca is dried cassava, therefore a bit of tapioca flour/starch is permitted in paleo cooking*)

1/4 tsp. kosher salt

1 cup pecans, toasted

Method

Spread pecans in a single layer on a baking sheet and bake at 350°F for 10-12 minutes.  Cool nuts.  Combine all of the crust ingredients in a food processor (I use the plastic “blade”).  Once combined press crust into the bottom and up the sides of a pie dish greased with coconut oil spray.  Dock the crust with a fork and bake for 8-10 minutes at 400°F.  Whisk together the pie filling ingredients, except for the pecans.  Add cooled, toasted pecans to pie crust.  Pour wet filling over pecans in crust and bake at 350°F for 35-40 minutes.

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2 Responses to “Paleo pecan pie”

  1. K Tully September 25, 2012 at 2:35 PM #

    CAN’T WAIT to try your recipe!!! Am planning to sub out the agave (not a fan) with honey in the crust and perhaps pure maple syrup/coconut syrup mix in the filling… . But Pecan Pie has “come up” 3 times: in a conversation, on a dessert tray, and as a centerpiece of an old magazine at the doctor’s office. Craving? Crazing? Words can’t describe my longing for favorite pre-paleo dessert – Thank You for posting your experiment!!!

    • primalcooking September 25, 2012 at 9:52 PM #

      To replace the agave, use coconut nectar. It will keep the glycemic index low and still give you the right flavor.

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