Teeccino Pecan Pie

Category: Desserts
Difficulty: Easy
Servings: 8 slices

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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!

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Instructions

Prep Time : 30 minutes, Cook Time : 35 minutes, Calories per serving : 550

Shell:

In a food processor, pulse the flours, sugar and salt.
Add the cold butter cubes and pulse until the butter is the size of small peas.
Add the ice water and pulse until the pastry is evenly moistened.
Turn the pastry out onto a clean work surface and knead 2-3 times, just until it comes together.
Form the pastry into a disk, wrap in plastic, and refrigerate until firm; about 1 hour.

Filling:

Preheat oven to 350 degrees.
In a small saucepan, heat maple syrup with Teeccino grounds until almost boiling; remove from heat and cool slightly.
In a mixing bowl, combine the butter and sugar, then gradually beat in the eggs.
Strain the maple syrup and Teeccino mixture through a fine sieve and add to the egg mixture.
Add the vanilla extract and mix to incorporate.
Arrange pecans in the prepared pie shell and carefully pour in the filling.
Bake for 30-35 minutes or until lightly brown and firm.
Serve warm with vanilla ice cream, and, of course, a steaming cup of Teeccino.