Chocolate Pecan Pie

Serves: 10

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 400° F.

Combine the coconut flour, 1/2 cup pecans, 1/2 cup coconut oil, cacao powder and salt in a food processor. Pulse until pecans are finely chopped. Add 3 eggs and 2 tablespoons maple syrup; pulse until a dough forms. Press into the bottom and sides of a 9 1/2-inch tart or pie pan. Bake pie crust for 5 minutes.

In a bowl, beat together lightly 2 tablespoons coconut oil, 3 remaining eggs, 1/2 cup maple syrup, a pinch of salt and melted chocolate. Pour into pie crust and top with remaining pecans.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350° F and bake until filling is just set, an additional 30 to 40 minutes. Cool completely on a wire rack.

Each serving: 440 cal, 37g fat (17g sat), 110mg chol, 75mg sodium, 24g carb, 3g fiber, 8g protein

Recipe by PCC Natural Markets

Learn more about our recipes. View guidelines »

More about: alternative sweeteners, holidays, maple syrup, Paleo diet, pecans, pies, wheat free

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