Ingredients
- 1 Wholly Wholesome Spelt Pie Shell
- 2 Cups Broken Pecans
- 30-60 Pecan Halves for the top (pick out the ones that look best and make sure you have a variety of sizes)
- 1/2 Cup Organic Coconut Nectar
- 1 Cup Organic Coconut Nectar (syrup)
- 4 tbsp Unsalted Butter
- 3 Eggs (lightly beaten)
- 1 tsp Sea Salt
- 1 tsp Vanilla
Instructions
- Preheat oven to 350º F.
- Cook coconut sugar and coconut nectar over medium heat until the coconut sugar is liquid and they are well blended.
- Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling).
- Once mixture is fully cooled add eggs, salt and vanilla.
- Pour broken pecans into pie shell.
- Pour egg mixture over pecans.
- Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
- Place on foil covered baking sheet.
- Bake at 350º for 50 minutes.
- For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.
Notes
For a Gluten Free version of this recipe, swap out 1 Wholly Wholesome Spelt Pie Shell with 1 Wholly Gluten Free Pie Shell!
For Bonnie’s own line of Low Glycemic decadent chocolate, visit blissfullybetter.com!