This is a great pie to make for the holidays, especially if you can make it 3 days in advance. It is very filling and delicious. And I do like pecans a lot, more than walnuts.
With hints of maple and vanilla, this pecan pie is rich and gooey and rivals the processed version that we are used to.
MAKES ENOUGH PASTRY FOR ONE 9-INCH SINGLE CRUST PIE
2½ cups blanched almond flour
1 cup arrowroot powder
¼ cup maple sugar
2 eggs, chilled
3 tablespoons cold water
½ teaspoon fine sea salt
4 tablespoons palm
basic pie pastry
Ingredients for filling:
1 egg white
½ cup coconut sugar
¼ cup pure maple syrup
3 tablespoons melted ghee or coconut oil
2 teaspoons pure vanilla extract
1½ cups pecan halves
1 egg yolk
To make the pie dough, combine the almond flour, arrowroot, coconut sugar, eggs, water, and salt in a food processor. Process for 10 seconds, or until combined. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 or 5 times, until pea-size bits of dough form. Gather the dough into a tight ball and flatten it into a disk. Wrap tightly and freeze for 1 hour.
Make it ahead: To make the dough up to 2 days in advance, skip the freezer step and refrigerate the disk tightly wrapped. The dough can also be frozen for up to 6 months. Thaw the dough overnight in the refrigerator before using. If the dough cracks or seems dry, wet your hands a bit to press the dough into the pie plate.
Transfer the dough to a 9-inch pie plate and press it into the bottom and up the sides of the plate, using the palms of your hands to ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edges with your fingers. To partially bake the crust, cut a round of parchment paper to fit the bottom of the crust and fill with pie weights or dried beans. Bake at 325°F for 10 minutes, remove the weights and parchment paper, and bake for 5 minutes more, or until the crust is golden.
Preheat the oven to 350°F. Press the pie pastry into the bottom and up the sides of an 11 by 7-inch tart pan with a removable base. Bake for 15 minutes, then cool on a wire rack.
Whisk together the whole eggs, egg white, coconut sugar, maple syrup, ghee, and vanilla. Chop ½ cup of the pecans and add them to the mixture.. Pour the mixture into the prepared tart shell. Lightly arrange the remaining 1 cup pecans in a decorative pattern on top.
Make an egg wash by mixing the egg yolk with the coconut milk in a small bowl. Brush the exposed crust with the egg wash and bake for 15 minutes. Cover just the crust with foil or a pie shield and continue baking for 5 to 10 minutes, until the center is set. Cool on a wire rack for several hours or overnight. Remove the pan sides and slice the tart into rectangles.
Option: Substitute 3 tablespoons grass-fed unsalted butter or ghee for the palm shortening.
Inspiration for this recipe comes from Danielle Walkers’s Celebration cookbook in her Against All Grains series.