Pecan Pie… mmmmm… Everytime I look at this picture I can remember the aroma being wafted around my kitchen. When you’re in need of a good wholesome pie, nothing beats this. It might seem like a lot of effort but I’ve taken out the old fashioned leg work to make this as painless as possible.
Makes: Roughly 10 slices
Preparation Time: 30 minutes
Cooking Time: 50 minutes
4 tbsp tapioca flour
4 tbsp coconut flour
1/2 tsp Himalayan pink salt
1 tbsp coconut oil
1 tbsp coconut sugar
1 tbsp butter
1 cup maple syrup
1/2 cup coconut sugar
1 tsp black strap molasses
1/4 cup raw grass-fed unsalted butter
1/4 cup coconut oil
1 tbsp vanilla essence
1/4 tsp vanilla powder (optional but extra yummy)
1/4 tsp Himalayan pink salt
1 tbsp coconut cream
1 tsp tapioca flour
3 cups roasted pecans (2 cups chopped roughly, 1 cup kept whole for decoration)
- To make the pie crust ‘dough’ combine all ingredients into a food processor and process until the dough comes together into a ball.
- Grease a 9″ fluted loose based pie tin thoroughly (or alternatively line a 9″ springform cake tin).
- Remove the dough from your food processor and begin to press the dough into the tin, working from the centre outwards and up toward the rim. You want to try and make your crust roughly 3/4″ thick. Trim off any excess doughy overhang.
- Place your pie crust into the freezer and chill for roughly 10 minutes.
- Meanwhile, pre-heat your oven to around 175C. Place your 3 cups of pecans onto a baking tray and bake for about 6 minutes or until toasted. Allow them to cool for 5 minutes, then roughly cut or crush 2 cups. Keep the remaining cup aside for later.
- Remove your pie crust from the freezer and prick a few holes in the base with a fork. Fill with baking beans and bake for 15 minutes.
- Meanwhile combine all of your filling ingredients (except for the roasted pecans) into a food processor and blend until smooth.
- Once your pie crust has been baking for 15 minutes remove from the oven and pour in your chopped roasted pecans being careful to evenly distribute them around the pie crust.
- Pour your pie filling on top.
- Arrange your whole pecans on top working from the middle outwards in a radial motion. However if you prefer a less ‘nutty mouthful’ i.e. one that requires more chewing, then chop the last cup and throw them in!
- Bake until the filling is set yet slightly wobbly in the middle, which will roughly be around 45- 50 minutes.
- Cool the pie completely on a wire rack and refrain from eating. (This was certainly the hardest part for me I have to say)