A Thanksgiving must in our house. This decadent chocolate pecan pie with hints of bourbon really ends the meal right.


Yield: 8 servings, depending of piece size

5 Tbs (74 g) Organic Italian butter
1 cup (125 g) Monk Fruit sweetener
1/2 cup yucan or maple syrup
60 g 85% dark chocolate
1/2 tsp salt
2 cups (250 g) pecans, toasted and chopped
1 1/2 Tbs Bourbon
2 tsp Almond extract
2 pasture raised eggs, lightly beaten
1 pasture raised egg white
1 tsp tapioca starch

Pie Crust:
see grain-free pie crust recipe blog post (link below)

Almond Flour Pie Crust


Preheat oven to 350 F

To make pie filling:

Heat a pan on the stove on medium heat and add the pecans. Toast them until they have been lightly browned and aromatic. Set aside about a cup of the nicest looking in the group to arrange on top (if desired). Chop the remaining pecans in medium chunks.

Using a medium saucepan over medium heat combine butter, monk fruit, yukan syrup, chocolate and salt. Stirring mixture constantly and bringing it to a boil. Continue to boil and stir for about 1 minute.

Remove from chocolate mix from heat and add in the chopped nuts, bourbon and almond extract. Set the mixture aside so that it may cool slightly, about 5 minutes.

Once mixture is cooled, which in the beaten eggs, egg white and tapioca starch. Continue until it is a smooth batter.

Pour mixture into prepared pie crust. Taking the whole pecans, starting from the outside working in, carefully arrange them on top the chocolate mixture. They should set on top of it easily.

Bake on the lower oven rack for 40 to 45 minutes, or until the edges of pie pilling are slightly set but the center is still soft or loose. The pie crust edges should be lightly browned. If the edges seem to be getting too dark, cover with strips of foil to protect from burning.

Cool pie slightly once done, best served when its still a little warm.