The pecan pie I made for Thanksgiving was based on the recipe found at The Healthy Foodie . Of course it was tweaked a bit, but not much. I used less maple syrup and thought it was still plenty sweet. I think this is a very forgiving recipe. This tweaked version made two pies that fit in disposable aluminum pans, so kind of small.
Ingredients
1 paleo pie shell (I used almond flour, butter, egg...can add some potato, tapioco, or arrowroot starch to hold together better)
1 1/2 cups date paste (I'll give directions for this at the bottom...easy)
1 cup maple syrup
5 eggs
1/2 cup melted butter
2 tsp vanilla
1 tsp salt
lots of pecans--I just filled the pie shells until I was happy, so this depends on your pan size
Directions
1. Make the date paste. Put 8 oz (the size of bag I bought) in a pint size jar and cover with water. Let sit over night or several hours. Blend dates and water until smooth. A food processor or good blender will work. Store in fridge until ready to use.
2. Mix together date paste, syrup, eggs, butter, vanilla and salt.
3. Grease your pie pans. Line with pie crust. I just press mine in because almond crust don't transfer well. Fill with pecans and pour the filling mixture evenly over the two pies.
4. In an oven preheated to 375*, bake the pies for 30 minutes.
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