Just hear me out… we love pecan pie and we love bacon. I’m not saying that you should retire your tried and true almond flour crust that you adore so much, but maybe, just MAYBE, there are a few other options out there we should explore.
Awhile back I made this QUICHE, and I combined sweet potato flour and bacon to form a crust that was serious. That crust was in the business of being scarfed down and it was. My family of 5 did not waste any time jamming that quiche into their faces. Sort of a proud moment except for the absolute lack of manners at the dinner table. But I digress.
This year I am trying to revamp a few holiday favorites including this PALEO BREAD STUFFING and this CRANBERRY SAUCE (TWO WAYS). I want to serve Thanksgiving to my in-laws this year and have them enjoy it just as much as they have other years; ya know, when gluten was King. So I really want to make it delicious, but also interesting.
Here’s my proposition, try this. Fall in love. Rethink everything you know about pecan pie. And if you still feel like you HAVE to have your almond flour pie crust, that’s okay too. We can still be friends. But maaaaaybe we will be BACON CRUST friends, the best kind!!
For the Crust:
- 1 package (8 oz) pasture raised bacon, cooked until crispy but not burned
- 1/4 cup sweet potato flour
- 1 egg
For the Filling:
- 2 cups pecan pieces
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup coconut palm sugar
- 1/4 cup maple syrup
- Pinch salt
For the Caramel Drizzle:
- Preheat oven to 375
- In a food processor or blender, combine the sweet potato flour, egg, and cooked bacon until a paste like batter forms; be careful not to overblend
- Transfer contents to an empty pie tin
- Press the crust ingredients evenly on the bottom and up the sides, making sure not to leave “holes”
- Bake for 2 minutes then remove and freeze for 10
- Meanwhile combine all filling ingredients in a mixing bowl and stir well
- When 10 minutes has expired, remove the pie tin from the freezer and pour in the filling ingredients
- Bake for 25-30 minutes, then carefully remove from oven
- To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan
- Bring to a simmer, stirring continually, for about 15 minutes or until the caramel thickens and reduces – set aside to cool slightly which will thicken it further
- Serve with a caramel drizzle, or plain if you prefer