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Have your pie and eat it too!

Nov 19, 2013

Pie Crust:

  • 2 1/2 cups blanched almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup palm shortening, melted
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract


  • 3 eggs
  • 1/4 cup pure maple syrup
  • 2 Tbsp molasses
  • 1 tsp pure vanilla extract
  • 6 medjool dates, pitted
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 Tbsp coconut flour, sifted
  • 1/4 cup grass-fed butter, melted


  • 3/4 chopped pecans
  • 1/2 cup pecan halves for garnish

Preheat your oven to 325.

Combine almond flour, 1 tsp salt and baking soda in a medium bowl.

In a separate bowl, combine melted shortening, 2 Tbsp maple syrup and 1 tsp vanilla.

Add wet ingredients into dry and stir until a dough-like consistency.

Press the dough into a 9-inch pie plate then bake for 10-15 minutes until golden.

Remove the pie crust to cool and leave oven on 325.

In a large bowl combine eggs, 1/4 cup maple syrup, molasses and 1 tsp vanilla with an electric mixer.

Place dates in a small bowl with water and microwave for 45 seconds. Using a fork, mash the dates until a paste is formed. Add this to the egg mixture and combine.

Add 1/2 tsp salt, coconut flour, and melted butter and mix until smooth.

Add the chopped pecans evenly to the bottom of the pie crust.

Pour the filling over the pecans.

Bake the pie for 20 minutes then remove it to garnish with the pecan halves.

Bake the pie for an additional 30 minutes.

Allow the pie to cool and refrigerate until time to serve.

Recipe courtesy of "Gather: The Art of Paleo Entertaining" by Mason and Staley.


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