Paleo Pecan Pie
So, for all you pecan pie lovers who want to keep up your healthy lifestyle, this Thanksgiving and throughout the year, I hope you enjoy this #makeithealthier Paleo Pecan Pie as much as I do. And if you know me, then you know I don't subscribe to any one dietary theory, but Paleo Pecan Pie just sounds really awesome; and it fits the mold, so why not call it that?
But you definitely don't have to follow a paleo diet to enjoy this pie. I promise!
**Need a pie crust recipe to fit your paleo pie? Click the link in the ingredients.
Don't get sidetracked and over bake the pecan pie like I did in this photo!
- 1/2 cup raw honey
- 2 tbsp coconut oil melted or Ghee
- 3 eggs
- 1/2 tsp fresh orange zest
- 1/8 tsp sea salt
- 1 tbsp unsweetened almond milk
- 1 tsp ground ground cinnamon
- 1 tsp pure vanilla extract
- 3 tbsp whole wheat pastry flour or if gf substitute almond flour
- 2 cups raw pecans
- 1 bottom pie crust
- Preheat oven to 400 degrees F.
In a large bowl, combine raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour. Stir to combine.
Arrange the raw pecans into the prepared 9-inch pie crust.
Pour the liquid filling mixture over the pecans, spreading some with a spoon if necessary.
Place into the oven and bake for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for 20-25 minutes.
The pie will rise in the oven. You’ll know it’s done when it has small cracks in the top and is no longer jiggly in the middle.
Remove from oven and allow to cool, preferably overnight.
If you don't have or want to use honey as your sweetener you can use 1 cup maple syrup + 3/4 cup date paste. This will make a super sweet pie, and I like to modify to make it a little less sweet for my taste. So I use a little less.
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