Happy Thanksgiving! What are you thankful for? I know I am thankful for this chocolate pie! It is such a delicious holiday treat. Although Thanksgiving may look a little different this year, that does not mean we should lack dessert. I am usually not a huge fan of fruit flavored pies, so this chocolate pecan pie was amazing and right down my alley. The edges are crispy and the filling is smooth and creamy.

This pie is gluten-free, dairy-free, and refined sugar-free. You will not be able to taste the difference from typical pie; the chocolate is so rich and gooey, and the crust is still so sweet.

Although baking pies is a little harder than other desserts, it is still very easy to get right. First you prepare and chill the crust (needs to chill for an hour, so leave extra time). Then you are going to roll the crust out on parchment paper and mold it into the dish. When placing your dough in the pie dish, it can crack, but since it will not be baked yet, it is very easy to fix. You will bake that for 7-10 minutes and while cooling, you will make your filling. Lastly, you will bake the pie with the filling, and when it is done you will put a little melted chocolate on top and then the pecans.

If your crust ever becomes too brown in the oven, cover it with aluminum foil to prevent it from browning too much.

Prep time: 35-45 minutes

Cook time: 55-65 minutes

Servings: 10 servings

Ingredients

Crust:

  • 1 3/4 cup blanched almond flour
  • 2 tbsp coconut four
  • 1/2 cup coconut oil
  • 1 tbsp coconut sugar
  • 1/2 tsp sea salt
  • 1 large egg

Filling:

  • 2 1/2 cup pecans
  • 3/4 cup chocolate chips (I like HU kitchen)
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 3 tbsp almond flour
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 3 large eggs
  • 3/4 cup pure organic maple syrup
  • 1 tbsp of cinnamon

Instructions

Crust:

  1. Place all of the crust ingredients in a large mixing bowl except for the egg. Mix. When combined, stir in the egg to form a dough. Wrap dough into a ball and put in plastic wrap in the refrigerator for an hour.
  2. Preheat your oven to 375 degrees. Sprinkle a piece of parchment paper with a couple pinches of almond flour and place dough in the middle. Place another piece of parchment paper on top and roll into a circular shape. If cracks form, push the pieces back together with your fingers.
  3. Remove the top piece of parchment paper and place the pie dish upside down on top of the dough. Flip the dish and slowly remove the parchment paper. Mold the dough into the dish.
  4. Crimp the edges if wanted. With a fork, make holes in the dough so it does not blow up in oven.
  5. Place in freezer for 5 minutes to avoid shrinking in the oven. Bake crust for 7-10 minutes, and then take it out to cool.

Filling:

  1. Microwave chocolate until melted. In a large mixing bowl, whisk together the coconut oil, coconut sugar, and almond flour. When mixed, whisk in the eggs, vanilla extract, sea salt, maple syrup, and chocolate, until smooth. Pour the mixture over the pie crust.
  2. Bake the pie in the oven for 45-55 minutes (make sure filling is not liquid anymore). If crust starts to brown too much (about 25 minutes in), cover just the crust with aluminum foil.
  3. When pie is ready, take it out of the oven. Melt a little more chocolate to spread on top of the filling so that the pecans stick. Toss pecans in 2 tbsp of maple syrup, 1 tbsp of cinnamon, and 2 pinches of coconut sugar. Place pecans in staggered formation. Refrigerate until ready to serve.

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