Jackie’s Recipe of the month
Chocolate Pecan Pie
PALEO FRIENDLY, GLUTEN & DAIRY FREE!
This month’s recipe is one my daughter, Ali, chose for their annual Thanksgiving Get Together pie competition. Every year a group of her friend’s and their families get together for a Thanksgiving dinner. As some of the friends are American or Canadian’s the menu contains many typical thanksgiving dinner items such as turkey and pies. The families all bring a pie and the competition in on! Everyone votes and the winner is announced. This recipe has taken out first place!
The photo is of Mark and Jackie with Ali, her husband, Jay and sons, Noah and Harvey in Croatia in September. Some of you may remember Ali as she worked as a CA at CCK many years ago while doing her prerequisites for NZ Chiropractic College.
INGREDIENTS:
- 1 cup blanched almond flour
- 2 Tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup palm oil shortening or grass-fed butter, or a combination of both
- 1 Tbsp maple sugar or coconut sugar
- 1/2 tsp fine grain sea salt
- 1 large egg
FILLING INGREDIENTS:
- 2 1/2 cups pecans
- 3/4 cup dark chocolate chips or chopped dark chocolate
- 1/4 cup coconut oil (refined) or ghee, melted and slightly cooled
- 1/2 cup maple sugar or coconut sugar
- 1 1/2 Tbsp tapioca flour or arrowroot
- 2 tsp pure vanilla extract
- 1/2 teaspoon fine grain sea salt
- 3 large eggs at room temperature
- 3/4 cup pure maple syrup
METHOD:
Crust:
- In a food processor, pulse together all ingredients except for the egg to form a crumbly mixture. Pulse in the egg to form a sticky dough. Tightly wrap the dough in plastic wrap and refrigerate for one hour or up to overnight.
- Preheat your oven to 375° F. Lay out a sheet of parchment paper and sprinkle generously with tapioca flour. Place the chilled dough on the parchment and sprinkle with more tapioca. Cover with another piece of parchment paper and gently roll into a circular shape. This dough breaks easily but it can also be easily repaired. You cannot “overwork” the dough, so you can always start over if needed.
- Once rolled out, remove the top piece of parchment paper. Place your pie dish upside down over the dough and slide your hand underneath the parchment to flip the dough into the pie dish. Once flipped, slowly remove the parchment paper and gently press the dough into the dish.
- If it’s sticky, chill until it’s easier to work with. You can crimp the ends, or press with a fork if desired. Use a fork to prick the crust several times so it doesn’t puff while baking. Place crust in the freezer before baking to avoid shrinking. Bake crust for 10 mins, then allow it to partially cool while you make the filling. Lower the oven temperature to 350° F.
Filling:
- Spread the pecans inside the warm pie crust and set aside. Place the chocolate chips or chopped chocolate in a glass bowl and microwave in 30-second increments, stirring between each, until melted.
- In a large bowl, whisk together the melted ghee, maple sugar, and tapioca in a large bowl until smooth. Whisk in the vanilla extract, salt, eggs, maple syrup, and melted chocolate until combined. Pour the mixture evenly over the pecans.
- Bake the pie in the preheated oven for 35-45 minutes or until set. After about 20 minutes, cover the top of the pie with a sheet of aluminum foil to prevent the crust from browning too much.
- Allow the pie to cool at room temperature to continue setting. You can also refrigerate the pie to speed up the cooling time. Serve at room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days.
Recipe By Michelle from www.paleorunningmomma.com || Check her out for the best Paleo recipes!
