Paleo Pecan Pie With Bacon Crust and Caramel Drizzle

It just makes sense…. a delicious pecan pie for Thanksgiving was screaming to be paired with this bacon crust. This recipe from Predominantly Paleo joins these two loves and bakes them into one glorious pie. And if you feel the need to kick it up a notch, why not add a caramel drizzle? It’s not illegal, it’s Thanksgiving!

Ingredients:

For the Crust:

•  1 package (8 oz) pasture-raised bacon, cooked

•  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:

•  1/2 cup full fat coconut milk

•  1/4 cup coconut palm sugar

Directions:

1)  Preheat oven to 375

2)  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 over blend

3)  Transfer contents to an empty pie tin

4)  Press the crust ingredients evenly on the bottom and up the sides, making sure not to leave “holes”

5)  Bake for 2 minutes then remove and freeze for 10

6)  Meanwhile, combine all filling ingredients in a mixing bowl and stir well

7)  When 10 minutes has expired, remove the pie tin from the freezer and pour in the filling ingredients

8)  Bake for 25-30 minutes, then carefully remove from oven

9)  To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan

10)  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

11)  Serve with a caramel drizzle, or plain if you prefer

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