Just after Thanksgiving I share a recipe for paleo pie crust with you, and then promptly moved on to recipes for puréed sweet potatoes, cranberry sauce, and pork mole. Sorry! I didn't mean to leave you hanging. Because that pie crust really did become a pie, studded with pecans and oozing bittersweet chocolate... and now that I think about it, it's crazy that I even went so long with out writing about it.
A slice of this pie, with layers of two of my favorite things--chocolate and pecans- is like a slice of a giant, warm, chocolate chip cookie with extra chocolate. And in between all of that are big bites of caramelly goodness.
Ok, so I shouldn't have left you hanging. It's true. I should've shared the chocolate love the minute I could. But guess what?! There's still time! This pie is the kind of dessert that deserves to sit on a table full of warmth, and with the holidays around the corner... I see it in your future very, very soon!
So now that I've made you wait, you want the recipe right now? It'll all yours!
Serves: 12 | Total Active Time:
- 1 paleo pie crust
- 1 cup whole pecans
- 1 cup bittersweet chocolate chips
- 3/4 cup honey, melted
- 1/4 cup coconut oil or butter, melted
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- Preheat your oven to 400°F. Spread the chocolate chips into an even layer in the bottom of the pie crust. Arrange the pecans in a single layer over the chocolate.
- In a small mixing bowl, whisk together the melted oil and honey. Allow the honey and oil to come to room temperate, and whisk in the eggs quickly, along with the vanilla and salt.
- Gently pour this mixture over the pecans. Place the pie on center rack of the oven. Bake for 30-45 minutes, or until a toothpick, inserted 1 inch from edge, comes out clean.