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Lectin-Free Bourbon Chocolate Pecan Pie

Lectin-Free Bourbon Chocolate Pecan Pie

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Description

A healthy version of the classic pecan pie. 

Ingredients

FOR THE CRUST (makes two 5.5 inch  pies)

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup tapioca starch (plus more for kneading)
  • 1/2 cup cubed cold butter
  • 1/4 teaspoon fine sea salt
  • 1 whole pastured egg + 1 egg white for the egg wash

FOR THE FILLING

  • 1 cup sweet potato puree (I used a canned one)
  • 2 pasture-raised eggs, room temperature
  • 8 tbsps pecan butter (I used homemade)
  • about 1 cup of roasted pecans, different textures (I used half ground and half roughly chopped)
  • more half raw pecans for decoration (depends on how many you want to put on top, I kept it simple)
  • 1 tsp vanilla
  • 4–5 tsp bourbon
  • 3 oz dark chocolate, chopped (I used 95%)
  • about 1 tbsp granulated monk fruit (or more if you want to add to the filling)

Instructions

  1. Preheat oven to 350F.
  2. CRUST: Make the dough for the crust first. Mix well all the flour and salt together, add to a food processor and mix with cubed cold butter for few pulses. Add the egg and pulse again, until you get a dough. Take the dough out, separate into two equal balls, flatten them, cover with some plastic wrap and refrigerate for about 30 minutes. Butter the pie dishes. Take out, dust with tapioca flour and roll the crust in between two parchment papers with a rolling pin. Remove the top paper and carefully place the dough into the buttered dish with the help of the bottom paper. Poke some holes with the fork in case there are any air pockets left. Wash the edges with the egg wash. Bake for about 7-8 minutes, on a lower rack, before adding the filling. 
  3. FILLING: Beat room temperature eggs in a bowl (if you want to add any sweetener this is the time, you mix it with the eggs). Add the sweet potato, pecan butter, vanilla, bourbon and mix until creamy. Add the chopped chocolate and roasted pecans (you can roast the pecans in advance, at 300F for about 7-9 minutes). 
  4. ASSEMBLE THE PIE: Take the pie dishes out of the oven, add the filling and bake for about 18 minutes if you are making the small pies, on a low rack. Decorate with half raw pecans. If you are making the full-size pie, check the pie when is set and the edges are golden brown but not burned (it will probably take at least 30 minutes, but keep an eye on it). Since a full-size pie will bake a little longer, I recommend adding the pecans on top only 10 minutes before the cooking is done, so the pecans don’t burn.

Notes

You can add more spices if you wish, and whip some coconut cream for serving. Or maybe you have some compliant ice cream around.

Find it online: https://creativeinmykitchen.com/lectin-free-bourbon-chocolate-pecan-pie/