Chocolate Pecan Pie

I found this delicious Chocolate Pecan Pie recipe at Elana's Pantry. I changed it around a bit as I always do. This pie is wheat free, gluten free and dairy free.

Elana uses coconut sugar which I don't like I prefer to keep it natural so changed it for honey. I also added some cinnamon which always goes well in a pie with chocolate, not to mention it smells like heaven in the kitchen while it is baking too. I also added some vanilla to the crust to give it a little sweetness.

I made the pie as I was going to my sisters for an early Christmas dinner. The Chocolate Pecan Pie turned out to be a smash hit as I had a piece and another guest had a piece and he raved about it and told his brother in law to have a piece and then he raved and told his sister to have a piece and it went all around the table like this. Before I knew it the whole pie was almost gone!

I highly recommend you eat this with a scoop of ice cream. It break s up the sweetness of the pie.

Chocolate Pecan Pie Recipe

Ingredients for Pie Crust
2 cups blanched almond flour
2 tablespoons coconut oil, melted
1 teaspoon vanilla essence
1 egg
 
Ingredients for Chocolate Pecan Filling
3 large eggs
1/2 cup honey
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
200gm of dark chocolate finely chopped
2 cups whole pecans

Method for Pie Crust
1. Place coconut oil, vanilla and egg in a large bowl and mix.
2. Add almond flour and mix until well combined.

 

 
3. Press dough into a 23cm/9-inch pie dish


Method for Filling
1. In a food processor combine eggs, honey, cinnamon and coconut oil.

2. Stir in pecans and chopped chocolate by hand.

3. Transfer filling into unbaked pie crust and bake at 180C/350° for 40-50 minutes or until set. Keep an eye on the edges so they don't burn. If you find it going brown place foil over pie and continue baking.

5. Cool before slicing so filling can set then serve with a scoop of lactose free ice cream. Yum!