‘Tis the season
Pecan Pie
I’m taking full credit for this picture…yum, doesn’t it look amazing? I made this for Thanksgiving and it was a big hit! It was very rich though, and I couldn’t even finish a slice. But I left the dinner table without feeling deprived!
Crust:
2 and 1/4 cups almond flour
4.5 Tbsp equivalent sweetener
1/4 plus 1/8 tsp baking soda
6 Tbsp melted butter
Preheat oven to 350 degrees. In a bowl, mix everything except the butter; add that last. Spread the dough into a pie pan and spread it up the sides of the pan to form the crust. I baked mine for 10-12 minutes in a really big oven. It depends on your oven so be sure to check it and adjust the time accordingly. It should be lightly golden. Once done, take it out and reduce the oven to 325 degrees.
Filling:
1 cup Sweetner
1 Tbsp blackstrap molasses
2 large eggs
1/2 cup melted coconut oil (or butter, doesn’t matter)
2 Tbsp heavy cream
1 Tbsp almond flour
1 tsp vanilla
1 cup chopped pecans
Let the crust cool and mix the sweetener, molasses, and eggs until creamy. Add everything else! Pour the filling into the crust and decorate using pecan halves (not the chopped pecans, those should have gone into the filling mixture). Bake uncovered for about 30 minutes, then put foil over it and bake for another 30 minutes. Once again, the time will vary with your oven. Even if the center still moves, don’t worry, it will set as it cools.
I recommend warming it before serving it.