Sunday, December 26, 2010

Pecan Pie

This version may be sans-rum, but all other deliciousness is preserved.


1/2 c garbanzo bean flour
1/2 c millet flour
1/2 tsp potato starch
1/8 tsp salt
3/8 c extra light olive oil (or coconut) / add until crust just barely sticks together.

Cut oil into the dry ingredients using two knives, pastry-style. Mix until beads of dough are pea-shaped.
To save time, I didn't even roll out the crust-- just plopped the dough into the pie tin, then used a spoon to press it into shape. 

The Filling:
2 eggs
1/4 c coconut oil, melted
1/4 c ghee, melted
1 tbs tapioca flour
1 tsp vanilla
1 tbs milk
1/4 c xylitol/erythritol
3/4 c agave nectar
1 c chopped pecans

Beat eggs until foamy, then stir in melted oil/ghee. Stir in sweeteners, vanilla, and flour. Mix well, then stir in pecans. 
Pour mixture into crust in pie tin:

Bake for 10 minutes at 400 F, then reduce heat to 350 and bake for 30-40 minutes-- or until filling doesn't tremble when touched, /is no longer foamy and light.

This pie makes a delicious custard filling with pecans on top. It's delicious. And, funfact: my mom made a sugary family-pie at the same time that I made mine. And, hers ended up far LESS successful than mine. This could be due to the fact that she accidentally added twice the necessary butter, but I can still state that my recipe worked way better than the standard one.

Success! A wonderful Christmas dinner dessert.

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