Paleo Pecan Pie
So, for all you pecan pie lovers who want to keep up your healthy lifestyle, this Thanksgiving and throughout the year, I hope you enjoy this #makeithealthier Paleo Pecan Pie as much as I do. And if you know me, then you know I don't subscribe to any one dietary theory, but Paleo Pecan Pie just sounds really awesome; and it fits the mold, so why not call it that?
But you definitely don't have to follow a paleo diet to enjoy this pie. I promise!
**Need a pie crust recipe to fit your paleo pie? Click the link in the ingredients.
Don't get sidetracked and over bake the pecan pie like I did in this photo!
Ingredients:
- 1/2 cup raw honey
- 2 tbsp coconut oil melted or Ghee
- 3 eggs
- 1/2 tsp fresh orange zest
- 1/8 tsp sea salt
- 1 tbsp unsweetened almond milk
- 1 tsp ground ground cinnamon
- 1 tsp pure vanilla extract
- 3 tbsp whole wheat pastry flour or if gf substitute almond flour
- 2 cups raw pecans
- 1 bottom pie crust
Directions:
- Preheat oven to 400 degrees F.
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In a large bowl, combine raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour. Stir to combine.
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Arrange the raw pecans into the prepared 9-inch pie crust.
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Pour the liquid filling mixture over the pecans, spreading some with a spoon if necessary.
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Place into the oven and bake for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for 20-25 minutes.
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The pie will rise in the oven. You’ll know it’s done when it has small cracks in the top and is no longer jiggly in the middle.
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Remove from oven and allow to cool, preferably overnight.
Coach Tip:
If you don't have or want to use honey as your sweetener you can use 1 cup maple syrup + 3/4 cup date paste. This will make a super sweet pie, and I like to modify to make it a little less sweet for my taste. So I use a little less.
GET EVEN HEALTHIER!
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