Thanksgiving’s message of togetherness can often be overshadowed by its other raison d’être: food. While I, of all people, am guilty of obsessing over the perfect menu, I would never want it to take precedence over the company I’m keeping. Why go to the trouble of gathering for dinner if you can’t relax and enjoy it? Fortunately, you can have the best of both worlds by falling back on easy, classic recipes, such as this dessert. This chocolate pecan pie is a breeze to make and stores beautifully.
This recipe was originally developed for Paleo diets, and, as such, is free of gluten, butter, oil, added refiined sugar, and fussy pâte brisée crusts. I can confidently say, however, that anyone with a sweet tooth will fall in love with it. Granted, it might not be the most photogenic dish, especially when one is too lazy to arrange pecans on the top layer (ahem.)… But that’s beside the point! Warmed and topped with a scoop of vanilla ice cream, its decadence will win anyone over.
Chocolate pecan pie
Adapted from Elana’s Pantry
- 1 9″ unbaked Paleo Pie Crust
- 3 large eggs
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/3 cup agave nectar
- 2 tablespoons coconut oil, melted
- 6.5 ounces chocolate chunks (I used Trader Joe’s dark chocolate by the pound)
- 2 cups whole pecans (I roasted and salted my own)
- Whisk together eggs, sugars, agave nectar, and coconut oil.
- Stir in pecans and chocolate chips with a spatula.
- Pour filling into unbaked Paleo Pie Crust and bake at 350° for 40-50 minutes, or until set.
- Let cool. I recommend serving it warm (not hot) with ice cream.