Tag Archives: paleo pecan pie

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.

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.