Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.
I love pecan pie. And I’m really not ashamed of it.
My first slice of pecan pie was almost two years ago at a barbecue joint in Dallas called Sammy’s. I had gone to Dallas to attend a wedding with my fiance (then boyfriend), and he was incredibly excited to introduce me to “real” Texas barbecue.
Sadly, while the brisket and pork and whatever else I ate was good, it didn’t compare to that pecan pie. I had no idea what it even was — my image of pecan pie had been nothing like the rich, super-sweet, almost caramel filling offset by a flaky pie crust and topped with perfectly toasted pecans that was set before me.
When we got home, I was determined to make it on my own. I planned to use my mother’s oil pie crust recipe and the pecans I’d schlepped home with me from Texas. But in the planning process, I discovered the secret to the pie’s perfection.
This stuff is bad news. Delicious, yes, but as Michael Pollan says, my great-grandmother probably would not have recognized it as food. And though I made the pie — which, by the way, was so good that a certain Texan’s eyes rolled back in his head — I was saddened that the whole thing seemed so sordid.
So when I saw this recipe on Paleo Girl Kitchen, I had to try it. The first time, I didn’t read the directions very well (nor follow them) and ended up with a horrible…thing.
The second time, though, I followed them to the letter and came up with a pecan pie bar that is a perfect substitute for the real thing. While I’m positive that one day I’ll make another pecan pie, until that day, these bars satisfy the craving.
- 1 ¾ cup blanched almond flour
- 1 egg
- 1 tablespoon coconut oil
- ¼ teaspoon sea salt
- 8 ounces pitted dates
- 2 eggs
- ¼ cup maple syrup
- ½ teaspoon vanilla
- 1 cup pecans, chopped
- Preheat the oven to 350 degrees. Add the almond flour, egg, coconut oil, arrowroot powder and sea salt to a food processor. Pulse it until the dough forms a ball.
- Press the dough into a 12-inch glass casserole dish. Bake for 15 minutes.
- Add the dates to the food processor and blend on high for 1 minute. Add the eggs, maple syrup and vanilla. Process on high until the filling is smooth.
- Pour the filling mixture over the partially cooked crust. Evenly sprinkle the pecans over the top. Bake at 350 for another 30 minutes. Allow the bars to cool before cutting.