I’ve always loved the brown sugar custard and caramel coated pecans that make up a pecan pie. Not being a big fan of corn syrup, I decided to take my tried and true recipe and turn it into a Paleo Pecan Pie Recipe! Turns out, it’s even more rich and decadent when coconut palm nectar is used in place of corn syrup.
I paired my Paleo pecan pie recipe with my Paleo pie crust to have a full blown nut extravaganza! Honestly, I prefer it with my gluten free pie crust, because it’s a little over-the-top when it’s put in an almond crust shell. That being said, you’ll only be able to eat about two bites if you do use my Paleo almond flour pie crust recipe, because it is SO rich and filling.
Not only can you make a full pie with this filling, you can also make little tartlets. Simply line mini muffin pans with a small amount of the pie crust of your choice, add filling and voila, you’ve got the cutest little bites of Heaven to serve to friends and family.
The other thing I love about this pie is that it freezes well. Being restricted so heavily as far as food goes, I like to make myself single serve desserts ahead that I can take out of the freezer and enjoy when everyone else is having dessert. I’ll even bring one with me if I’m going to someone’s house for dinner, so that they don’t have to be responsible for coming up with something that I can eat. It just takes the stress off of everybody to be prepared!
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