Thanks to our Caramel Creme, this pecan pie tastes just like it’s drizzled in decadent caramel sauce. The pecans sink just the right amount into the sweet pie custard and get nice and toasty in the oven, providing a great texture against the creamy filling. This Keto, gluten-free, grain-free and dairy-free dessert is sure to please your family and friends!
Ingredients:
Crust:
1.25 cups Almond Flour
¼ cup Roasted Hazelnuts
½ cup Shredded Coconut
6 Tbsp. cold Palm Shortening, Butter or Coconut Oil
½ Tbsp. Swerve Sweetener (or Coconut Sugar if not Keto)
1 Egg
⅛ tsp. Salt
¼ cup Coconut Flour
2 tsp. Coconut Milk
Filling:
½ cup Palm Shortening, Butter or Coconut Oil, softened
⅓ cup + 3 Tbsp. Swerve Sweetener (or Coconut Sugar if not Keto)
3 Egg Yolks
2 Whole Eggs
½ cup Caramel Creme Keto Koia
½ cup Coconut Cream
½ tsp. Vanilla Extract
For Topping: up to 1 cup Pecan Halves
Directions:
To make the crust, pour the hazelnuts into a food processor and blend until a coarse flour forms. Add the almond flour, coconut flour, shredded coconut, sweetener and salt. Pulse 5-7 times until the coconut is cut small and everything is well combined. Scatter the chunks of fat/oil in tablespoon amounts around the processor and pulse an additional 5 times. Add the egg and coconut cream and pulse until everything is well combined. Form the pie dough into a ball, wrap it in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, preheat your oven to 325 degrees Fahrenheit. Grease a basic pie dish. Press the pie dough into the dish until the pie dough is evenly distributed around the bottom and sides of the dish. Make a few fork pricks in the bottom of the crust. Bake the pie crust for about 7 minutes. The crust will not be fully cooked yet but that’s okay as it will fully cook in the next step. Set aside to cool.
In a large bowl, cream together the shortening/butter/oil and sweetener. Mix in the Caramel Creme Koia, coconut cream and vanilla extract. In a smaller bowl, whisk the whole eggs and egg yolks together, then whisk the eggs into the other bowl. Pour the filling into the pie crust. Carefully place the pie into the oven on the top rack and bake for 15-20 minutes.
Remove the pie and arrange the pecans around the top of the pie in the pattern of your choosing. The filling will not be completely set yet so the nuts should naturally sink slightly into the filling. Use aluminum foil to create a tent around the edges of the pie crust to prevent the edges from burning, then place the pie back in the oven for an additional 15-20 minutes. The center should be just set when you remove the pie from the oven. Allow the pie to completely cool, then refrigerate the pie for at least two hours before serving. If you’d like, you can mix together a small amount of sweetener and butter/shortening/oil and brush the top of the pie with it prior to serving to give the top of the pie a nice glaze.