Paleo Pecan Pie version 2.0

20 Nov

I have a new and improved paleo pie crust that I’ve started to use for all of my pies.  The filling on this recipe is exactly the same as my original paleo pecan pie post, only the crust is different.  Aside from my Dad’s apple pie which I think is the best in the world, this is my favorite Thanksgiving dessert and having a paleo version just makes it that much more enjoyable 🙂

Crust

1/4 cup almond meal

1/3 cup + 2 tbl. coconut flour

1/4 tsp. kosher salt

1/4 tsp. baking soda

2 tsp. cinnamon

1/4 cup coconut oil, melted

1/4 cup coconut nectar or organic blue agave

1 large egg

1 tsp. vanilla extract

 

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 (could substitute arrowroot powder)

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 8-12 minutes.  Cool nuts.  Mix together the dry crust ingredients, then mix in the wet ingredients.  Once combined press crust dough into the bottom and up the sides of a pie dish greased with coconut oil.  Dock the crust with a fork and bake for 7 minutes at 350°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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