It’s nearly the time we have been waiting for. The Turkey has been ordered, the decorations are up, and all that is left to plan is the sweet treats. It wouldn’t be Thanksgiving without a decadent dessert, and what better way to delight your guests than we a traditional pecan pie. This recipe is a classic, and will leave you wanting more we guarantee.
So roll up your sleeves and get ready to start licking the bowl clean.
- 250g raw pecans
- 1 cup pure maple syrup
- ¾ cup date paste
- 3 large eggs
- ¼ cup ghee
- 1 tsp pure vanilla extract
- ½ tsp Himalayan salt
- 20 – 24 pecan halves, to garnish
- 2 cups almond flour, sifted
- 2 cups coconut flour, sifted
- 1 cup tapioca starch
- 1 tsp Himalayan or fine sea salt
- 2 cups lard, frozen and grated
- ½ cup icy cold water
- 2 whole eggs
- 2 tsp white vinegar
Preheat the oven to 375F.
In a large bowl, whisk flours, tapioca starch and salt. Add grated lard and, using your fingers, gently mix and rub it in until the mixture becomes fine crumbs.
In a measuring cup, whisk water, vinegar and eggs together. Pour over dry ingredients, stirring firmly and quickly with your fingers.
Turn onto a working surface and gently press into a ball.
Cut into 4 wedges, forming each wedge into a disc. Wrap in plastic film and refrigerate until chilled, for about 30 minutes.
Take pastry out of the fridge.
Roll out pastry between 2 sheets of parchment paper.
When disk is large enough to fit into your pie dish, place pie dish over the dough. Flip the whole thing upside down so the dough falls right into the greased pie dish. Peel off parchment paper.
Add date paste and maple syrup to a mixing bowl and whisk gently until combined.
Add in eggs, melted ghee, vanilla extract and salt and resume whisking, a little more vigorously this time, until well combined. Set aside.
Spread pecans at the bottom of the pie and then pour reserved date paste mixture over the pecans.
Place the pie on the bottom rack of the oven and bake for 30 minutes or until the pie is nice and golden.
Take out of the oven, and arrange pecan halves around the perimeter and center of the pie for decoration.
Serve warm or chilled (best with vanilla ice cream)