For Thanksgiving this year, I made a chocolate pecan pie for the family instead of the traditional pumpkin. It proved to be a big hit, though I’m not usually a fan of chocolate pie. But unlike the other pies I make, this one got gobbled right up before two days had passed, so I know it was enjoyed by my boys.
And since Christmas is just around the corner, I figured I’d share the recipe for those who were interested!
2 C almond flour (I use Bob’s Red Mill)
2 Tbsp Coconut Oil
pinch of salt
Mix the almond flour and the salt in a food processor before adding in the coconut oil and the egg. Pulse it until it all comes together and forms a sort of ball.
Remove from food processor and press it into a pie tin.
1 C sugar or splenda
2 Tbsp coconut oil (melted)
1 1/2 C chocolate chips
2 C pecans (whole)
Mix the sugar with the eggs and coconut oil with a whisk until well combined. Add in the chocolate chips and pecans and stir it all together.
Dump the mixture into the pie shell and spread it out.
Bake at 350° for about 45 minutes or until set properly.
Unfortunately, with my brand new oven, I managed to burn the top of my pie a little bit, meaning the chocolate chips got hard and bitter. I simply pulled them off and added lots of whipped cream to make up for it!
Truly, this is a very decadent pie that will have everyone asking for the recipe. It’s so good you’ll want to make two! What is your favorite type of pie to make? I love cream pies, myself, but there’s nothing quite like my mom’s apple pie.