Paleo Chocolate Pecan Pie
Servings 1 9-inch pie
Ingredients
- 1½ cups (144g) almond flour
- ½ cup 57g tapioca flour
- 1 tablespoon coconut sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold grass-fed butter cubed
- 1 egg cold
For the chocolate layer
- 4 oz. dark chocolate chopped
- ¼ cup canned coconut milk
For the pecan filling
- ¾ cup coconut sugar
- ¼ cup maple syrup
- ⅓ cup coconut oil melted
- 2 eggs room temperature
- 1 tablespoon almond flour
- 1 tablespoon almond milk or any non-dairy milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups pecans chopped
Instructions
For the crust
- Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
- Add 1 egg and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
- Press the dough into a disk and wrap in plastic wrap. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to a few days.
- When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (NOT deep dish) and place in the freezer while you prepare the filling.
For the filling
- Preheat the oven to 325°F.
- Place the finely chopped chocolate in a bowl. Microwave the coconut milk until it’s bubbling, about 30 seconds. Pour over the chopped chocolate, making sure all of it is submerged, and let stand for 1 minute. Whisk until smooth.
- Spread the chocolate ganache evenly on the bottom of the frozen pie crust and return to the freezer.
- In large bowl, beat the eggs until slightly foamy. Stir in the coconut sugar, maple syrup, and coconut oil. Whisk together until fully combined. Stir in the almond flour, almond milk, vanilla and salt. Add the pecans and stir until they are fully coated.
- Remove the pie crust from the freezer and fill with the pecan filling.
- Bake in the preheated oven at 325°F and bake for 45-50 minutes, or until the top no longer jiggles in the center. Let cool on a wire rack for one hour, and then move to the refrigerator to cool completely before slicing and serving.
Notes
Although not pictured, I ended up sprinkling on some flaky Maldon sea salt at the end after tasting the pie. It's totally optional, but delicious.
