Paleo Southern Pecan Pie with Coconut Crust

Allergens

Nuts (pecan), Eggs

Ingredients

• 1 cup raw pecans, roughly chopped
• 2 large eggs, room temperature
• 1/2 cup coconut sugar
• 1/4 cup pure maple syrup
• 3 tablespoons unsalted grass
• fed butter, melted (for non
• Paleo) or coconut oil for Paleo
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Himalayan pink salt
• 1 cup pecan halves For Coconut Crust:
• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon Himalayan pink salt
• 4 tablespoons cold grass
• fed butter, cubed (for non
• Paleo) or coconut oil for Paleo
• 1 large egg, room temperature

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch pie dish and set aside.
2. In a food processor, combine almond flour, shredded coconut, salt, and cold butter or coconut oil. Pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse until the dough starts to come together. Press the dough into the prepared pie dish, forming an even crust. Bake for 12 minutes or until lightly golden brown. Remove from oven and let cool.
4. In a large bowl, whisk together eggs, coconut sugar, maple syrup, vanilla extract, cinnamon, and salt. Stir in the chopped pecans.
5. Pour the pecan mixture into the pre baked crust. Arrange pecan halves evenly on top of the filling. Bake for 30 35 minutes, or until the center is set and the edges are golden brown. Let cool completely.
6. Slice the pie into 6 servings and serve chilled or at room temperature. Enjoy!

Chef’s Insight

Use high-quality pure maple syrup for the best flavor.

Notes

Consider using a glass pie dish for optimal light reflection. - Ensure that the crust is cooled completely before adding the filling to prevent sogginess.