Prep time: 30 min. Cook time: 50 min. servings: 10

Ingredients

Crust

1 cup blanched almond flour

2 tbsp coconut flour

2/3 cup tapioca flour

1/2 cup grass fed butter or palm oil shortening

1 tbsp maple sugar or coconut sugar

1/2 tsp salt

1 large egg

Filling

2 1/2 cup pecans

3/4 cup dark chocolate chips

1/4 cup coconut oil, melted and slightly cooled

1/2 cup maple sugar or coconut sugar

1 1/2 tbsp tapioca flour or arrowroot

2 tsp vanilla extract

1/2 tsp salt

3 large eggs at room temp

3/4 cup pure maple syrup

Instructions

Crust

1. In a food processor, pulse together all ingredients except for the egg to form a crumbly mixture. Pulse in the egg to form a sticky dough. Tightly wrap the dough in plastic wrap and refrigerate for one hour or up to overnight.

2. Preheat your oven to 375° F. Lay out a sheet of parchment paper and sprinkle generously with tapioca flour. Place the chilled dough on the parchment and sprinkle with more tapioca. Cover with another piece of parchment paper and gently roll into a circular shape. This dough breaks easily but it can also be easily repaired. You cannot “overwork” the dough, so you can always start over if needed.

3. Once rolled out, remove the top piece of parchment paper. Place your pie dish upside down over the dough and slide your hand underneath the parchment to flip the dough into the pie dish. Once flipped, slowly remove the parchment paper and gently press the dough into the dish.

4. If it’s sticky, chill until it’s easier to work with. You can crimp the ends, or press with a fork if desired. Use a fork to prick the crust several times so it doesn’t puff while baking. Place crust in the freezer before baking to avoid shrinking. Bake crust for 10 mins, then allow it to partially cool while you make the filling. Lower the oven temperature to 350° F

Filling

1. Spread the pecans inside the warm pie crust and set aside. Place the chocolate chips or chopped chocolate in a glass bowl and microwave in 30-second increments, stirring between each, until melted.

2. In a large bowl, whisk together the melted ghee, maple sugar, and tapioca in a large bowl until smooth. Whisk in the vanilla extract, salt, eggs, maple syrup, and melted chocolate until combined. Pour the mixture evenly over the pecans.

3. Bake the pie in the preheated oven for 35-45 minutes or until set. After about 20 minutes, cover the top of the pie with a sheet of aluminum foil to prevent the crust from browning too much.

4. Allow the pie to cool at room temperature to continue setting. You can also refrigerate the pie to speed up the cooling time. Serve at room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days.