Chocolate Pecan Pie
Ingredients
The pie crust
-
1
9-inch
unbaked pie crust
The filling
-
1
cup
semi-sweet chocolate chips
-
½
cup
full-fat coconut milk
-
½
cup
maple syrup
-
¼
cup
coconut sugar
-
3
large
eggs
-
2
teaspoons
bourbon vanilla extract
-
½
teaspoon
fine sea salt
-
1 ½
cups
chopped pecans
Instructions
- Preheat the oven to 350ºF and press the unbaked pie crust into a 9-inch pie plate.
- Fill a small saucepan with 1 inch of water and bring it to a boil.
- In a heat-safe bowl, combine the chocolate chips and coconut milk, placing it over the saucepan to create a double boiler.
- Stir until the chocolate chips melt and the mixture is smooth, then let it cool for 10 to 15 minutes.
- Transfer the melted chocolate to a large mixing bowl and add the maple syrup, coconut sugar, eggs, vanilla extract, and salt, mixing until smooth.
- Stir in the chopped pecans and pour the filling into the unbaked pie crust.
- Bake for 35 to 40 minutes until the center has puffed up and started to crack.
- Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
402
Total fat
28g
Total carbohydrates
33g
Total protein
6g
Sodium
185mg
Cholesterol
71mg
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