Pecan Pie

I hope everyone had a wonderful Thanksgiving holiday! One of our family traditions is to go around the table and say what we are thankful for. Of course, I said I was thankful for my beautiful family, my incredible husband who supports me in every way possible, for having such a close-knit family that always gets together for every occasion, no matter how small… and this year I was especially thankful to eat an entire Thanksgiving meal without getting sick! The food was all outstanding, and all of my non-paleo family members LOVED each one of my dishes. My Ginger Snaps and Pumpkin Dip were a huge hit. So was this perfect Paleo Pecan Pie.

For my pie, I used this crust from Elana’s Pantry. Her crust is fantastic. I like to stick with what works.

Paleo Pecan Pie
Ingredients:

• Crust (uncooked)
• 2 C chopped pecans
• 1 C “Just Like Sugar”**
• 2 TB coconut palm sugar
• 1/4 tsp salt
• 1 C honey
• 1/3 C melted butter (you may sub coconut oil, ghee, or lard)
• 3 eggs, whisked
• 1/4 tsp vanilla

Directions:

• Preheat oven to 350
• Grease a 9in pie dish, and pres crust into dish.
• Arrange chopped pecans over crust
• Leaving the eggs aside, combine remaining ingredients in a mixing bowl.
• Mix together with eggs.
• Pour mixture over the pecans.
• Bake for 50 minutes. Cool before serving.