Happy Thanksgiving!! As per usual, I'm a little late on the holiday post...what with posting on the day of the holiday and all. If you're like most people, you're prepping your Thanksgiving pie(s) a day or two ahead of time. If you're not like most people, you're procrastinating until the very last minute, hoping whatever you just threw in the oven doesn't burn....because if it does, tough shit for your guests - blackened pie it is!
Luckily, this SUPER easy chocolate pecan pie came out beautifully. The filling is only five ingredients, making it simple and easy to whip up. Let us all give thanks for the aggressive amount of chocolate in this recipe. Let us give further thanks for recipes like these - you know...the ones that are fit for those of us who wake up on Thanksgiving, realizing just then that it's Thanksgiving, and further realizing you have a crap load of food to prepare in a brief amount of time. Long story short, stop wasting your time reading this post and go ahead and make this pie so you can tend to your mashed potatoes and turkeys.
LOL...turkey. Am I the only one who thinks turkey is highly overrated? For a holiday that revolves around decadent food and gorging ourselves, turkey just does not fit the bill in my opinion. That's why the Amato family rarely celebrates with turkey. That's right...today I will be cramming endless amounts of filet and stone crab into my face. So the LEAST I could do for you sad turkey eaters is provide you with a crazy good dessert. Just kidding...I know you probably love turkey, so enjoy it. Imma just be minding my own business with red meat, seafood, potatoes, probably something including bacon and a disgusting amount of chocolate pie. #thankful
For the crust
- 2 cups almond flour
- 2 eggs (1 for the crust, 1 as an egg wash)
- 2 tbsp coconut oil, melted
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp sea salt
For the filling
- 3 eggs
- 1 cup coconut sugar
- 3 tbsp coconut oil
- 2 cups dark chocolate chips or chunks
- 2 cups raw pecans
- Preheat the oven to 350.
- In a mixing bowl, combine all crust ingredients (ONLY USE 1 EGG). Press crust dough into a greased pie dish - all across the bottom and up the sides.
- Crack the second egg into a shallow dish and whisk. Brush the egg wash all over the crust.
- Whisk all filling ingredients together, folding in chocolate chips and pecans last.
- Pour filling into the unbaked pie crust and place in the over for 30 minutes.
- Remove pie from oven and cover with aluminum foil. Place back in oven for 10-15 minutes more.
- The pie is done when the perimeter of the pie is firm. The center will be jiggly, but that is ok - it is likely due to all the melted chocolate and will firm up as it cools.