Pecan pie is a classic dessert that never goes out of style. But have you ever tried pecan pie bars or a pecan brownie pie? It’s time to shake things up and try something new this holiday season. These recipes are the perfect balance of sweet and nutty, and are sure to impress your friends and family.
First up, we have Paleo Pecan Pie Bars. If you’re looking for a guilt-free dessert option that still satisfies your sweet tooth, this recipe is for you. The crust is made with almonds and coconut sugar, and the filling is a delicious combination of pecans, maple syrup, and coconut cream. Here’s how to make it:
Paleo Pecan Pie Bars
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 3/4 cup pecans, chopped
- 1/3 cup maple syrup
- 1/3 cup coconut cream
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot starch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F. Line an 8×8 inch baking dish with parchment paper.
- In a medium bowl, whisk together almond flour, coconut sugar, and salt.
- Add melted coconut oil and stir until well combined.
- Press the mixture into the bottom of the baking dish and bake for 10-12 minutes or until lightly golden brown.
- In a small saucepan over medium heat, combine the maple syrup, coconut cream, coconut sugar, arrowroot starch, vanilla extract, and a pinch of salt. Whisk until smooth and bring to a simmer.
- Remove from heat and stir in chopped pecans.
- Pour the mixture over the crust and bake for 20-25 minutes or until the filling is set.
- Allow to cool before slicing into bars.
Next, we have Pecan Brownie Pie. This recipe is a decadent twist on the traditional pecan pie, with a rich and fudgy brownie layer on the bottom. It’s sure to impress even the most die-hard pecan pie fans. Here’s how to make it:
Pecan Brownie Pie
Ingredients:
- 1 unbaked 9-inch deep-dish pie crust
- 4 ounces unsweetened chocolate
- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 3/4 cup light corn syrup
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Roll out the pie crust and place it in the pie dish, trimming off any excess dough.
- In a medium saucepan, melt the unsweetened chocolate and butter together over low heat, stirring constantly until smooth.
- Remove from heat and whisk in the sugar.
- Whisk in the eggs, one at a time, until well combined.
- Stir in the flour, salt, and vanilla extract until just combined.
- Pour the mixture into the pie crust and smooth it out with a spatula.
- Arrange the pecan halves on top of the brownie mixture.
- In a medium bowl, whisk together the corn syrup, eggs, melted butter, and vanilla extract.
- Pour the mixture over the pecans.
- Bake for 50-55 minutes or until the filling is set and the crust is golden brown.
- Let the pie cool completely before slicing and serving.
So there you have it, two delicious and unique takes on the classic pecan pie. Give them a try this holiday season and impress your loved ones with your baking skills.
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