Paleo Chocolate Pecan Pie

paleo pecan pie

OK Guilty Pleasure confession time, I am a Supernatural fan.  There we go, it’s out there, I said (typed) it.

I have this fantasy where hubby bear rolls up wearing a beaten up looking leather coat and driving an Impala as black as Simon Bridges’ soul.  Hubby saves me from some nasty thing and we drive off into the sunset kicking evil ass together.

This is as likely as hubby bear giving birth to any future off spring we might have, though there is one significant similarity between Dean Winchester and hubby bear – they both  LOVE pie; apple pie, lemon pie, pecan pie… it’s all good.  Although I don’t like to ponder on it, I suspect one of the big ticks in my favor when hubby was weighing up my suitability as a life partner worthy of the pretty (and extortionately expensive) sparkly he was preparing to shell out for was my propensity to bake him pie.  So you can see that even when we went Paleo I was aware that pie was going to have to still make it onto the menu now and then.

Tricky, tricky, fortunately there are others that have boldly gone before where I was preparing to tread.  The inimitable Elana Amsterdam, the chicest looking lady in gumboots I’ve ever seen (www.elanaspantry.com), has a range of amazing looking pie recipes I have promised hubby bear I’ll work through.  Here’s effort no. 1, Paleo Chocolate Pecan Pie, oh yeah…

INGREDIENTS

Crust

2 Cups of ground almonds

1 egg

2 Tablespoons of melted coconut oil

Pinch of salt

Filling

2 Cups of whole pecans

1 Cup of coconut sugar

3 eggs

2 Tablespoons of melted coconut oil

½ Cup dark chocolate chunks (Elana uses 1 ½ Cups of chocolate, but this was a bit much for me)

DIRECTIONS

Pre-heat your oven to 180C.

Put all crust ingredients in your food processor with an S blade and pulse till it comes together in a ball.  Scrape out into a 22cm pie dish and gently push around the base of the dish to line evenly (or as evenly as you can, mine was looking a liddle bit rough and ready, but hey, who’s going to look!).

To make the filling put the eggs, coconut oil and coconut sugar into the food processor and blitz to combine.  Stir through the chocolate and pecans and pour into your pie shell.  Place in the oven and bake for 40 – 50 mins or till set (so it doesn’t wibble wobble when you give it a brisk shake).

Let cool completely before slicing and devouring!

Needless to say this gets the hubby bear’s stamp of approval 🙂

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