Paleo Pecan Pie?? Kicking Off Pie Week with a Special "Healthy" Recipe

Posted on Nov 12, 2018 by Alison

Plan on eating some pie at the end of your Thanksgiving meal? Of course you do! Pie is a Thanksgiving tradition! That's why HIS Morning Crew is celebrating this dessert with PIE WEEK! Check out these statistics about pies: 

  • Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year.
  • Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
  • Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
  • 113 million Number of Americans who have eaten pie for breakfast

Hap-PIE Thanksgiving

We're kicking off Pie Week in a healthy way, trying out this Paleo Pecan Pie from Feel Great in 8. It's gluten and refined sugar free. Here's the recipe: 

INGREDIENTS
  • 2 cups almond flour
  • ¼ teaspoon sea salt
  • 2 tablespoons unrefined coconut oil {I use Nutiva}
  • 1 egg
  • 1 cup + 1 tablespoon pure maple syrup
  • ½ cup unrefined coconut sugar
  • 2 tablespoons butter or ghee
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1¼ cup pecan halves
INSTRUCTIONS
  1. Preheat the oven to 400 degrees and adjust rack to lower-middle position.
  2. Put flour and salt in a food processor. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into 9-inch pie dish. Chill in refrigerator while making the filling.
  3. Heat maple syrup in a medium saucepan over medium heat. Simmer until syrup reaches 225 degrees, mine took almost exactly 10 minutes. While syrup is simmering, place coconut sugar and butter or ghee in a medium mixing bowl. As soon as the syrup reaches 225 degrees, immediately pour it over the sugar and butter. Let mix sit for 1 minute and then whisk together. Add eggs, vanilla, and sea salt and whisk (the mixture might look a little grainy).
  4. Pour filling mixture into the prepared pie crust and top with pecans. Cover crust with a pie shield or foil. Bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it might puff up in the middle a little, but will set as it cools.
  5. Serve slightly warm or at room temperature. Enjoy!

Note from Alison: I used half honey and half maple syrup in our version. 


Comments (2)

  1. Brenda Frazier:
    Nov 12, 2018 at 02:18 PM

    Thank you Alison for posting fantastic recipes that gluten free allergy peeps like me and my son can enjoy!!

  2. Allison:
    Nov 13, 2018 at 01:51 AM

    I would like to try this but it's so much cheaper with the original version. I hate to buy "special" ingredients and only use it once. I'm glad it tasted good. I only make pecan pie at Thanksgiving and Christmas so I think I'll just stick with the original pecan pie. :)



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