Turmeric & Black Pepper Pecan Pie
Rated 5 stars by 8 users
Category
Dessert
Ingredients
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9 (5 x 2 1/4-inch) chocolate graham crackers
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5 Tbsp tallow or lard, melted
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1 Tbsp organic cocoa
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1/2 cup maple syrup
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1 cup coconut sugar
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1/2 cup tallow
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2 tsp vanilla extract
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3 eggs
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1 cup pecan pieces
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2 oz dark chocolate chips
Gluten-Free Cookie Crust:
Filling:
Directions
- Preheat the oven to 325 degrees.
Prepare a tart pan with tallow.
Combine the cookie crust ingredients together (it will look like wet sand) and press the crust firmly into the tart pan. Bake for 15 min. Pour in pecans (or if using whole arrange them on the baked crust). Set aside.
In a saucepan on medium heat, add the maple syrup, coconut sugar, tallow, bone broth, and vanilla. Heat this mixture until the coconut sugar dissolves completely. It should smell like caramel.
Take the pan off the heat and let cool for 5 minutes. Whisk in the eggs one at a time, whisking well to incorporate. Whisk in the chocolate chips and mix thoroughly.
Add the filling to the crust and pour it evenly over the pecans.
Bake for 23-27 minutes, or until the center has just set and barely jiggles when you gently shake the tart pan.
Remove from the oven and allow to cool completely before cutting. Best if baked a day a head.
Recipe Note
You will need a tart pan for this recipe.
