Paleo Pecan Pie
Deliciously sweet, perfectly rich pecan pie--you won't believe it's PALEO!
Ingredients
- 1 cup coconut sugar
- 1 tbsp arrowroot powder
- 1/2 tsp salt
- 1 cup pure maple syrup
- 1/3 cup coconut oil or ghee
- 3 large eggs
- 1 tsp vanilla
- 1 cup (heaping) pecans raw
Instructions
- Pre-heat the oven to 350 degrees.
- Create pie crust (using recipe link above). Roll out dough and place in pie pan.
- Add all the ingredients except pecans into a large bowl.
- Whisk ingredients together until combined.
- Dump pecans on top of the pie crust.
- Pour the filling on top of the pecans.
- Lightly cover the pie with foil or parchment paper.
- Place pie in the oven for 30 minutes.
- Remove the foil or parchment paper. Continue cooking for another 20 minutes.
- Place in the refrigerator for at least 3 hours or overnight to set.
- Serve and Enjoy!
Notes
- Don't worry about the pecans going into the pie before the filling! The pecans will float to the top. Pouring the filling on top of the pecans will coat them and the sugar will be able to caramelize on top of the pecans giving it the perfect crunch layer.
- After removing the pie from the oven it will still have a slight giggle. This is perfect, it will set over the next few hours in the fridge.
- Cutting the pie will be easiest if you run a knife over hot water to help slice the pecans through without them crumbling!