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Paleo Pecan Pie

Pecan Pie… mmmmm… Everytime I look at the pictures 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. As far as Paleo pies go the crust is super smooth and crumbly, the filling is like silk and the roasted pecans and autumnal spices take you to cosy land.

Browned coconut sugar custard meets a toasted pecan explosion for the most perfect Paleo Pecan Pie mouthful! Perfect to cosy up with this autumn.

If you love a pie with less of a nutty bite then opt for the lesser amount of chopped pecans provided in the recipe. This is a fab treat to have in autumn, in fact it’s probably one of my favourites (other than my Beetroot Pie of course) and can be served with lashings of whipped coconut cream and a sprinkle of Pumpkin Spice to warm you up.

This is one of the first recipes that I ever uploaded to my blog (like over 2 years ago) but I’ve since perfected it and so here is the new and improved recipe and photographs! I hope you all like it as much as I do – so grab a big wooly jumper, whack on those thick cashmere socks, and get baking!


Paleo Pecan Pie
Prep time
Cook time
Total time
Browned coconut sugar custard a meets toasted pecan explosion for the most perfect Paleo Pecan Pie mouthful!
Recipe type: Dessert
Serves: 10
For the pie crust:

  • 150g almond flour/ground almonds
  • 100g tapioca flour
  • 125g raw grass-fed butter or coconut oil
  • Juice 1 orange
For the filling:

  • 4 eggs
  • 1 cup maple syrup
  • ½ cup coconut sugar
  • 1 tsp black strap molasses
  • ¼ cup raw grass-fed unsalted butter
  • ¼ cup coconut oil
  • 1 tbsp vanilla essence
  • ¼ tsp vanilla powder (optional but extra yummy)
  • ¼ tsp Himalayan pink salt
  • 1 tbsp coconut cream
  • 1 tsp tapioca flour
  • 1½-3/4 cups roasted pecans (1/2-3/4 cups chopped roughly, ½ cup whole for decoration)
  1. In a small mixing bowl sieve in your flours and salt. Chop your butter into small cubes and throw in. Cover the bowl with cling film, give it a good shake until the butter is covered by the flour and then place into the freezer for 20 minutes. This is what makes your pastry lovely and light and crumbly.
  2. In the meantime freshly squeeze your orange juice and pop that into the fridge to chill until needed.
  3. Remove your flour and butter bowl from the freezer and pour into your food processor. Process until it comes together into small oat like sized balls. Pulse in your orange juice by the tablespoon. It is not likely that you will require much more than half of it at – you just want to use enough for it to only just form the beginnings of a dough ball. Remove the pastry from the processor and form by hand into a ball. Cover in cling film and leave to chill in the fridge for 30 minutes.
  4. Whilst your dough is resting in the fridge, pre-heat your oven to around 175C. Place all of your 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 ½-3/4 cups and keep the remaining ½ cup aside for later.
  5. Pre-heat your oven to 180C and grease your pie tin. Remove your dough from the fridge and gently warm it between your palms and give it a little knead. Next ‘knuckle in’ the dough into your loose-based pie/tart tin (23cm/9in, 3cm/1¼in deep) until nice and even and with a slightly thicker crust around the edges. Prick it with a fork for a few times and then place your pie crust into the freezer for 10 minutes until firm.
  6. Meanwhile combine all of your filling ingredients (except for the roasted pecans) into a food processor and blend until smooth.
  7. Fill your frozen pie crust with baking beans and bake for 15 minutes. Remove from the oven and pour in your chopped roasted pecans being careful to evenly distribute them around the pie crust and then pour your pie filling on top. If you feel that you have too much filling do not over fill the pie! Keep the excess filling to one side and bake in ramekins!
  8. 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 ½ 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. If the pie crust looks like it is browning too quickly create a sort of tin foil dome (shiny side up) to prevent it from burning.
  9. Remove from the oven and cool the pie completely on a wire rack before slicing into 10 equal pieces.
*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
**Preparation time includes 1 hour plus 1 hour resting time for dough.


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