Paleo Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3/4 cup Date paste
  • 1 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Himalayan salt
  • 1 tsp Vanilla extract, pure store-bought or homemade

• Nuts & Seeds

  • 20 Pecan, halves
  • 250 g Pecans, raw

• Bread & Baked Goods

  • 1 Pie shell

• Dairy

  • 1/4 cup Ghee, store-bought or homemade

Found on thehealthyfoodie.com

Description

Ingredients

• 250g raw pecans
• 1 cup pure maple syrup
• ¾ cup date paste
• 3 large eggs
• ¼ cup ghee (store-bought or homemade), melted (plus more, unmelted, to grease the pie dish)_
• 1 tsp pure vanilla extract (store-bought or homemade)
• ½ tsp Himalayan salt
• 1 pie shell (paleo pie crust recipe)
• 20 - 24 pecan halves, to garnish

Directions

• Preheat the oven to 375F.
• Add date paste and maple syrup to a mixing bowl and stir delicately with a large whisk until well combined. Throw in eggs, melted ghee, vanilla extract and salt and resume whisking, a little more vigorously this time, until well combined. Set aside.
• Grease a 9 deep dish pie plate with ghee and line with bottom pastry.
• Spread pecans at the bottom of the pie and then pour reserved date paste mixture over the 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.
• 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 has set.
• Arrange pecan halves around the perimeter and center of the pie to make it extra pretty.
• Serve warm or chilled.

Nutrition