Pecan Pie (from Gather)

Pecan pie is a tried and true Thanksgiving dessert. If you and your guests have saved any room for pie (which you should have), a slice will taste delicious with a cup of coffee.

Serves: 10

Serves: 10decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 325 degrees. In a medium-sized bowl, combine the blanched almond flour, salt, and baking soda.
  2. In a separate small bowl, combine the melted palm shortening, maple syrup, and 1 teaspoon of vanilla extract. Stir the wet ingredients into the dry ingredients until it reaches a dough consistency. Pat the dough into a 9-inch glass pie dish, and bake for 10-15 minutes or until golden. Remove the crust from the oven to cool. Keep the oven set at 325 degrees.
  3. In a standing mixer, combine the eggs, maple syrup, molasses, and 1 teaspoon of vanilla extract.
  4. In a small saucepan, heat the dates and water on low heat for 30 seconds. Then, mash the dates with a fork. Add the date mixture to the standing mixer, and combine them with the other ingredients. Add the salt, coconut flour, and melted butter, and mix until smooth.
  5. Lay the chopped pecans on the bottom of the pie crust. Pour in the filling, and bake the pie for 20 minutes. Remove the pie from the oven, and garnish it with the pecan halves.
  6. Put the pie back in the oven, and bake it for an additional 30 minutes. Cool the pie, and refrigerate it until time to serve. It can be made a day ahead of time.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:1 hour
  • Show nutritional information
    This is our estimate based on online research.
    Calories:408
    Fat:38 g
    Carbohydrates:14 g
    Protein:7 g
    Calculated per serving.

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