Paleo Pecan Pie
Ingredients
The filling
-
¾
cup
date paste
-
1
cup
pure maple syrup
-
3
large
eggs
-
¼
cup
ghee, melted
-
1
tsp
pure vanilla extract
-
½
tsp
Himalayan salt
The crust and topping
-
½
lb
raw pecans
-
1
pie shell
from paleo pie crust recipe
-
20-24
pieces
pecan halves for garnish
-
more
ghee
to grease the pie dish
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine date paste and maple syrup, whisking until well mixed.
- Add eggs, melted ghee, vanilla extract, and salt; whisk vigorously until combined.
- Grease a 9" deep dish pie plate with ghee and line it with the pie shell.
- Spread the raw pecans at the bottom of the pie dish.
- Pour the date paste mixture over the pecans.
- Tap the sides of the pie dish and bang it on the counter to remove air bubbles.
- Bake on the bottom rack for 30 minutes or until the crust is golden and the filling is set.
- Garnish with pecan halves and serve warm or chilled.
Nutrition Facts (estimated)
Servings
12
Calories
378
Total fat
26g
Total carbohydrates
35g
Total protein
5g
Sodium
173mg
Cholesterol
51mg
You might also like