Paleo Pecan Pie
This recipe for Paleo Pecan Pie is SO easy you could whip up a batch the day of any Holiday event and still make it on time. As an added bonus - this recipe works with both chicken eggs and duck eggs for an allergy friendly option. I would not try using any egg substitute on this recipe because if I am being honest, the eggs are what give it a nice texture, enjoy!
Ingredients:
2 cups pecan halves or chopped pecans
3 duck or chicken eggs whisked until very smooth
1 cup pure maple syrup
1/2 cup coconut sugar or brown sugar (only if you have a coconut allergy but then it is no longer "Paleo")
2 tbsp grass-fed butter, ghee, coconut oil or vegan butter
1 tsp vanilla
1/2 tsp salt
Directions:
Preheat oven to 350 degrees F
Place your crust in a pie pan and put pie pan on a cookie sheet
In a small sauce pan, bring maple syrup to a boil and allow to boil for 5 minutes.
Remove from heat and stir in butter/ghee/coconut oil/vegan butter and coconut sugar. This will help it to cool down before you add in your eggs. (make sure that it is not boiling when you add your eggs because they will scramble)
Whisking constantly, slowly pour in the whisked eggs.
Stir in vanilla and salt
Pour into your prepared pie crust.
Gently, spoon in chopped pecans and/or add pecan halves in any design you wish on top.
Put pie in the oven and bake for 25-30 minutes or until the center is slightly wobbly. Check the pie at the 20 minute mark to be sure that pecans are not over-browning. If either the crust or your pecans are browning too quickly (which happens if your oven runs hot) then you can cover the pie with tin foil for the last few minutes.
Let pie cool completely before serving, it will continue to set at it cools. Store in the fridge.
