Paleo & GAPS Friendly Pecan Pie

Paleo & GAPS Friendly Pecan Pie:

Who doesn’t love pecan pie! It’s one of those comfort foods and with the holidays coming around, it’s a staple in many homes! But when you think of commercially prepared pies or standard ingredients used by some home bakers, the idea becomes very uninviting to me! So with that said, I decided to create a pecan pie that would be a healthier version and tested it with my family. My husband and kids loved it, and what’s great is that you can make it sweeter if you choose to do so. You can play around with the ingredients a little to meet your taste buds.

Crust:
1 3/4 cups of almond flour
1/4 cup chia seeds
1 egg
2 tablespoons of virgin coconut oil, melted
1/4 tsp pink Himalayan salt

Mix all ingredients in food processor, oil a 9” pie plate using coconut oil, then press down dough into the pie plate. Bake at 325°F for 10 minutes. While the crust is baking, prepare the filling.

Filling:
12-15 pitted dates
2 pastured eggs
1/4 cup honey (GAPS) or maple syrup
1 tsp vanilla extract or 1/2 fresh vanilla bean scrapings
1 1/4 cup pecans

Add the dates, eggs, maple syrup or honey, and vanilla extract or vanilla bean to the food processor and process until the filling is smooth.

Pour the filling mixture over the partially baked crust.

Place the pecans evenly over the top, and bake for approximately 25 to 30 minutes at 325°F.

Let the pie cool down before cutting. Enjoy!