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paleo recipes

Paleo Pecan Pie / Tart

Ingredientscloseup1
Crust:

  • 3/4 cup coconut flour
  • 1/2 cup toasted pecan halves
  • 3 large eggs
  • 8 tablespoons chilled pastured butter or coconut oil
  • 2 tablespoons coconut sugar (coconut crystals)
  • 1/4 teaspoon fine sea salt

Filling:

  • 10 Medjool dates, pitted (or enough dates to make 2/3 cup purée)
  • 1/3 cup unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 4 eggs
  • 6 tablespoons pastured butter or virgin coconut oil (room temperature)
  • 2 tablespoons dark molasses
  • 1 tablespoon dark rum (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup plus 2/3 cup toasted pecans, roughly chopped
  • 1/3 cup toasted pecan halves (for topping) – about 23 pieces

Instructions

  1. Toast the pecan halves (total of 2 1/2 cups) on a sheet pan in a 350 degree oven for about 7 minutes. Separate.
  2. Chop 1 cup plus 2/3 cup of pecans roughly in the food processor. Remove chopped pecans.

Crust Instructions:

  1. Combine the coconut flour, 1/2 cup pecan halves, fat (either pastured butter or virgin coconut oil), coconut sugar and salt in food processor and pulse until combined and pecans are finely chopped.
  2. Add the eggs and pulse until a dough is formed.
  3. Spread the dough evenly into the bottom and sides of a 9 1/2 inch tart pan.

Filling Instructions:

  1.  Place the pitted dates in the food processor with the applesauce and maple syrup.  Process until dates are completely puréed and you have a smooth mixture.
  2. To the bowl of a stand mixer add the date purée, eggs, fat of choice (butter or coconut oil), molasses, rum, vanilla and salt and mix on medium speed until well-combined.
  3. Place the chopped pecans into the bottom of the prepared tart shell.
  4. Pour the filling into the shell.
  5. Decorate the top with the remaining 1/3 cup of pecan halves.
  6. Place the tart onto a sheet pan and bake in the oven at 350 degrees for approximately 45-50 minutes. Check the tart at 30-35 minutes.
  7. Cool on a wire rack.
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