Saturday, May 18, 2013

Chocolate Caramel Pecan Pie on a Sweet Grain Free Crust

It's time for Pecan Pie! (But say that in a loud, drawn out southern twang with pecan pronounced "pee-can" like the coke).  I'm serious, I LOVE PECAN PIE SOOOOO MUCH.  It's rich, buttery, woodsy, and makes me think of my grandparents- who doesn't love that association.  This crust and caramel topping is made with butter and I love it for that.  I know some people would prefer a dairy-free option and I think grapeseed oil, refined coconut oil (for less coconut flavor) or earth balance would be good options, although I'm not sure how earth balance cooks up and melts. If you make this dairy free, would you let me know?  And I like the addition of dark chocolate in this recipe, although if you wanted to keep this totally refined sugar free, you could leave it out and double the caramel pecan filling.

You may like my Vegan Pecan Pie Bars made with coconut palm sugar
Grain Free Pecan Pie with a crust made from coconut flour and maple sugar and cream in the filling
This inspiring story of one woman's rare intestinal condition and finding her way to a healing diet
These look divine- I can't wait to try a version made with honey and almond flour!
And yummy Pecan Pie Thumbprint Cookies (paleo and vegan)

Chocolate Caramel Pecan Pie on a Sweet Grain Free Crust
makes one 9" pie, serves 6-10

Sweet Grain Free Crust
1 1/2 C blanched almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 C butter melted
2 T honey
1 tsp vanilla

Chocolate Caramel Pecan Filling
1/2-1 C chocolate chips (I used Ghirardelli 60% cocoa chips)
1 C toasted pecans
1/4 tsp salt
1/4 C butter
1/4 C honey
1 tsp vanilla

Preheat the oven to 350 and prepare the pie crust
whisk the melted butter, honey and vanilla to combine
mix the blanched almond flour, salt and baking soda
pour the wet into the dry and mix well
plop into the pie pan (i've used foil and ceramic, they cooked the same) or use a 9" square pan
with clean hands press on the dough from the center out so it creates an even coverage
then press out and up the sides, finally pressing the top of the sides down slightly to create an even edge
poke with a fork a few times and bake 12-14 minutes
you could probably bake it a little longer if you like a crispier crust, but be careful not to burn
remove the pie from the oven and let cool a couple minutes, but keep the oven on
pour the chocolate chips over the crust and return to the oven for 3 minutes so the chips begin to melt
they will look glossy but not bubbly- you don't want the chocolate to actually cook, just melt
remove from the oven and spread with a clean spatula until there is a smooth even layer of chocolate
let cool again while you cook the topping
you are now done with the oven, and will move to the stove top
I used pre-toasted pecans which worked fine, or you can toast them yourself.  But definitely used toasted pecans since this pie filling is not cooked in the oven
in a sauce pan combine the butter, honey and vanilla and melt over low to medium heat
stir continuously until bubbling and then add the toasted pecans and salt
stir for another 2 minutes so the pecans have a chance to blend with the caramel
remove from the heat and using a metal spoon, dollop the caramel pecan topping over the chocolate
gently spread the pecans to even them out and pour the remaining caramel over the top
you want the caramel and pecans to spread evenly over the chocolate without mixing with the chocolate too much.  The chocolate layer is still soft though, so a little mixing is okay or you could chill the crust with chocolate before topping with the caramel and pecans.
Let cool before serving for a softer chocolate layer, or chill in the fridge for a hard chocolate shell.

1 comment:

Erica Giles said...

I'm totally saving this recipe! It looks AMAZING!