CHOCOLATE CRUSTED PECAN PIE
Nov 21, 2019
INGREDIENTS:
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19g Pecans, Chopped & Toasted
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4T ChocZero Syrup (I used 2T Maple Syrup, 1T Maple Pecan Syrup, and 1T Vanilla Syrup)
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1 Egg
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37g Butter, Melted
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1/2 T Brown Swerve
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1t Allulose
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14g Lolli's Cinnamon Pecan Low Carb Cookie Clusters
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1/4t Vanilla Extract
FILLING INSTRUCTIONS:
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Preheat oven to 375 degrees.
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Line bottom of your pie crust with chopped/toasted pecans.
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Whisk egg, then add it to a bowl with all remaining ingredients - Folding the cookie clusters in last.
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Pour filling mixture over top of the pecans in the pie crust.
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Bake for 25-30 minutes. (You may need to use foil to cover the crust edges at the halfway mark to ensure they do not burn)
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Remove from oven and allow to cool on the counter.
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Slice - Eat - Enjoy!
INGREDIENTS:
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1t Black Cocoa Powder
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25g Almond Flour
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15g Lupin Flour
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2T Butter, Cold
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1/2T Coconut Oil
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1t Water
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Pinch of Salt
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Pie Crust One on One Flavor Drops
CRUST INSTRUCTIONS:
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Add Protolyte, Lupin Flour, Cocoa Powder, Almond Flour and Salt to a bowl.
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Cut cold butter into chunks, and then cut it into the flour mixture with a fork until it resembles course crumbs.
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Add coconut oil and combine with your fork again.
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Mix in the 1tsp of water and then roll your dough into a ball, cover with cling film, flatten into a disk, and pop into the refrigerator. Allow to chill for about an hour.
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Preheat Oven to 350 degrees.
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Remove from fridge, roll dough to thickness of your choosing (I went with about 1/4 inch), and then assemble inside of your pie dish or spring form pan.
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Bake in preheated oven for about 7-10 minutes. (It will be in the oven again once filled with pecan pie filling, so this is a simple par-bake)
