CAROB PECAN PIE!
This pie is absolutely delicious! It also happens to be gluten free, dairy free and refined sugar free. The crust is full of carob chips and the gooey filling carries a decadent carob flavor that goes really well with the pecans.
The recipe can be made with either maple syrup for AIP/Paleo or liquid allulose for KETO diets. It is the perfect pie for fall and the upcoming holidays!
1 cup almond flour
½ cup tapioca flour
⅛ cup coconut flour
1 tsp baking soda
1 tbsp. coconut sugar or allulose
¾ tsp. salt
⅓ cup unsweetened chilled carob chips
½ cup chilled organic palm oil shortening
1 large egg or egg substitute
3 large eggs or egg substitute
¾ cup maple syrup or liquid allulose
2 tbsp coconut oil (melted)
1 tbsp vanilla extract
½ tsp sea salt
⅛ cup carob powder
- 1+½ cup chopped pecans
GRAIN FREE CRUST
Mix all crust ingredients except the carob chips, palm shortening and egg.
Once combined add in palm shortening and cut the dough with a pastry cutter or fork until the mixture resembles pea sized crumbs. Gently fold in carob chips.
Whisk egg in a small bowl, add to the crust mixture and combine until a dough forms.
Wrap dough in plastic wrap and set in the fridge to rest while you make the filling.
Whisk together all filling ingredients except pecans. Once combined, fold in the pecans. Set aside while you arrange the pie crust.
Preheat your oven to 350°F.
Take the dough out of the fridge onto a piece of parchment paper. Dust lightly with tapioca starch to prevent sticking. Place another piece of parchment paper on top of dough and roll out with a rolling pin into a 10-12 inch circle.
Gently peel off the top layer of parchment and place your 8-10 inch pie dish upside down on top of rolled out dough. Flip it over carefully, holding the base of the pie dish and parchment. Peel off the parchment paper. Since the dough is gluten free it can break easily but will also mend easily without compromising the final product.
Poke several holes on the bottom of the pie crust using a fork.
Bake just the crust for 10 minutes.
Remove partially baked crust from the oven and pour filling into pie crust. You might have to give the filling a stir if it has been sitting for a little while.
Bake uncovered for 15 minutes, then cover loosely with foil and bake for 30 more minutes.
Let the pie cool at least 2 hours before cutting and enjoy!