Saturday, November 17, 2012

Buttered Pecan Pie

Well the Ternion Turkey Day (that I mentioned in yesterday's post) was a success, at least from where I was sitting! We started off with a pretty crazy team WOD that went like this:

Three person team, one teammate holds a dumbbell (if the dumbbell is set down, a team penalty lap must be completed), while the other teammates complete the following:

12 (200M.) laps
100 wall balls
100 burpees
100 sit ups
100 push ups
100 air squats
100 kettle bell swings

We were all hungry afterwards so it's a good thing we prepared and had all that yummy Thanksgiving food. This pie was a favorite of the group; I'll be honest I just don't like pecan pie. I keep trying but it's not going to happen. I can live with it I guess.

Pies, pies and more pies! A traditional American favorite gone Paleo... with a twist.



Buttered Pecan Pie

Crust

1 cup walnuts
1 cup pecans
4 Tbs. grass-fed butter, room temp.

1. Preheat oven to 350. Grease a 8" pie plate.

2. In a food processor, process the nuts until they are a fine, flour-like consistency

3. Empty the nut flour out of the food processor and into a large mixing bowl.

4. Using a pastry blender, begin to work the butter into the nut flour.

5. Once butter and nuts are completely combined, transfer the mixture to the pie plate.

6. Very gently, using your hands, start spreading crust to evenly cover pie plate.

7. Bake crust for 5-10 minutes. Let cool.


Filling

2 cups pecans + handful for garnish
2/3 cup honey
3 eggs
4 Tbs. coconut oil or Grass-fed butter, melted
2 pitted dates

1. Using a food processor, process all ingredients until nuts are VERY finely chopped. You want this to have an almost creamy texture not chunky like traditional pecan pie.

2. Pour into crust and bake for 30-35 minutes.

3. Using the handful of whole pecans place on top of pie the last 5 minutes, then serve.

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