Pecan pie is a traditional holiday recipe but yours will be so exceptional that your guests will be begging to know your secret recipe. The roasted notes of Teeccino Maple Pecan and the deep golden, caramelized flavors of maple are a match made in Heaven. When topped with vanilla bean ice cream and served with a warm, aromatic mug of Teeccino, there won’t be any leftovers.
Ingredients
Pie Shell:
1 cup whole wheat all-purpose flour (or Bob’s Red Mill® gluten free flour)
½ cup toasted almond flour or meal (try our Almond Meal from World Wide Botanicals)
2 tbsp coconut palm sugar (or 1 tbsp dark brown sugar)
1 tsp kosher salt
1 stick + 4 tbsp unsalted butter, cold and cut into ½ inch cubes
¼ cup + 1 tbsp ice water
Filling:
2 tbsp [Maple Pecan Chicory Herbal Coffee] grounds unbrewed (can also use Teeccino Almond Amaretto, Turkey Tail Astragalus, or any of the certified gluten-free Dandelion Nut blends)
¾ cup maple syrup (grade b, preferably)
2 tbsp butter
¾ cup brown sugar [or non-caloric Swerve® sugar replacement]
3 eggs
1 tsp vanilla extract
1 cup pecan halves
Teeccino Maple Pecan
We made this recipe with Maple Pecan, one of our boutique blends that has all the rich nuttiness of a pecan pie for gratifying indulgence without the calories! Maple Pecan herbal coffee and tea is lightly sweetened with dates and figs and enriched with golden roasted almonds ~ the perfect low calorie dessert drink!