Weekender Bahrain, Monday, May 20 2019

Abandon Sugar & Indulge in “Chocolate Pecan Pie in Coconut Crust”

admin 02-Mar-2019

Abandon Sugar & Indulge in “Chocolate Pecan Pie in Coconut Crust”

Since this week we are supporting the ‘no sugar regime’, Weekender checked out some of the most popular desserts you can bake right at home that makes use of alternative sweeteners like ‘honey.’ Check out this popular recipe from myhumblekitchen.com and get busy in the kitchen: 

What you need:

Coconut Crust

  • 3 1/3 cups dried, shredded coconut, divided
  • 5 tbs coconut milk
  • 2 tbs coconut oil 

German Chocolate Pecan Pie Filling

  • 3.5 oz organic dark chocolate bar, broken to pieces
  • 2 eggs
  • 5 tbs butter
  • 1/2 cup honey
  • 1/2 cup coconut palm sugar (substitute whole cane sugar or organic brown sugar)
  • 1 cup dried, shredded coconut
  • 7 oz bag, raw sliced pecans 
How to make it: 

Coconut Crust

  • Preheat the oven to 350F.
  • In a food processor, combine 2 cups dried shredded coconut, coconut milk, and coconut oil.
  • Blend for 3-5 minutes or until the mixture turns sticky and holds together.
  • In a medium-sized bowl, combine the coconut mixture plus an additional 1 1/3 cups dried coconut.
  • Place the coconut mixture in a 10" pie dish.
  • Gently, spread the coconut mixture so that it covers the pie dish.
  • Starting at the top, by the crust, press the coconut crust down into the pie dish so that it holds together well.
  • Cover with a piece of parchment paper that's been cut with a large hole in the center to show the inner pie crust while covering the edge.
  • Bake at 350F for 10-12 minutes.

German Chocolate Pecan Pie Filling

  • Preheat oven to 375F
  • Once the crust has been par-baked, add the chopped up chocolate bar to the bottom of the pie crust.
  • In a medium-sized bowl, whisk the 2 eggs together; set aside.
  • In a heavy-bottomed saucepan, over medium-low heat, melt the butter.
  • Add the honey and coconut palm sugar, and then whisk it all together for 2-3 minutes; remove from heat and allow to cool for 5 minutes.
  • Once cooled, slowly whisk the mixture into the eggs in the bowl.
  • Mix in the coconut and pecans.
  • Pour the filling into the pie crust over the chocolate, and then bake at 375 for 22-25 minutes or until set.