Paleo Pecan Pie With Chocolate Crust
Yield: One 8- to 9-inch pie
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
For the pecan filling:
1 cup maple syrup
1/3 cup date paste
Scant 1/2 cup coconut sugar
3 tablespoons ghee
1/2 tablespoon arrowroot starch
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
Preheat oven to 350 degrees and line the bottom of a tart, pie, or 8- to 9-inch springform pan with parchment paper.
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Press evenly into bottom and sides of lined pan. Bake in oven 7 minutes. Remove and set aside.
Make the pecan filling
While crust is baking, whisk together maple syrup, date paste, and coconut sugar in a medium-sized saucepan over low heat. Bring to a boil, stop stirring, and let boil 1 minute. Remove from heat and let cool. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.
Add in eggs and whisk to combine. Add in ghee, arrowroot starch, and vanilla. Mix. Add in chopped pecans and mix to combine.
Bake the pie
Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set. Let cool before serving.
Note: If you can't find store-bought date paste, process pitted dates in a food processor until smooth.