WOOHOO! We’re having pie again! Aren’t you happy?
Seriously, it’s been like dessert galore around here lately. I’m giving you two dessert recipes in a row, and I still have another one up the pipe for ya. What can I say? I did quite a bit of baking over the Holidays…
Today’s offering is something that I’d been wanting to try my hands at for a very long time now: Paleo Pecan Pie.
Pecan Pie has always been one of my favorites and I’d been dreaming of making a paleo friendly version but I had no idea how to pull it off. I just couldn’t seem to figure out how to recreate that sweet and creamy filling that so lovingly surrounds and engulfs the nuts. Not that it was that complicated, honestly, but I guess that up until now, my craving hadn’t been strong enough for me to seriously look into it. But shortly before Christmas, I got a REAL craving for the baked treat, you know, the kind where you can literally taste the food you’re craving just by thinking about it? Something HAD to be done…
So I looked at a few of my old “traditional” recipes and quickly decided on a combination of date paste and maple syrup, plus the obligatory eggs, of course.
It worked like a charm, even better than I’d hoped it would. Honestly, I think that this filling is even better than the stuff I remembered. For starters, it’s not quite AS sweet and offers much more depth and complexity as far as flavor is concerned. The texture, for its part, is pleasantly smooth and silky but also has a certain density to it that’s not disagreeable at all.
This also means that the pie will hold its shape extremely well after it’s been sliced, and that is something truly appreciate. Personally, I really don’t dig pie mush… I’m all for nice, clean slices.
Honestly, if I was to make this pie again, I wouldn’t change a single thing to the recipe. Not a single thing.
As always when making baked goods, we need to preheat the oven. This time, we want to set that knob to 375°F.
Now that we got that out of the way, let’s add some date paste and maple syrup to a fairly large mixing bowl and stir that delicately with a large whisk until well combined.
Then, we’ll need to throw in 3 large eggs, a quarter of a cup of melted ghee, a splash of vanilla and a generous pinch of salt
Resume whisking, a little more vigorously this time, until all the ingredients are well combined. Set that aside for now.
The reason why you want to grease your pie dish is because it’ll help prevent your pie from sticking to the plate, and also too, it’ll make the pastry all beautiful and golden for you. Try it, you’ll see!
Spread the pecans at the bottom of the pie. No need to get fancy with it really. Just dump and spread all the way to the sides.
Now pour the reserved date paste / egg mixture over those pecans.
Gently tap the sides of the pie dish and delicately bang it on the counter a few times to remove any potential air bubbles.
This will also help the nuts float back to the top.
Place the pie on the bottom rack of the oven and bake for 30 minutes or until the crust is nice and golden and the filling is set.
Arrange pecan halves around the perimeter and center of the pie to make it extra pretty.
Serve warm or chilled.
Personally, I like mine just slightly warm with a generous amount of heavy cream drizzled all over the top.
It doesn’t get much more decadent than this!