Perfect Thanksgiving Paleo Pie is the only thing I really need to say about this. This pie turned out absolutely amazing and rivals most traditional sweet potato pies I used to love to eat. This will be accompanying me to a non Paleo Retirement party today so let the mission begin of showing people what kind of amazing food you can make with fresh all natural in season foods. Well I hope you all enjoy and please let me know your verdict once tried. :)
Ingredients
Method
- Preheat your oven to 350 Degrees Fahrenheit
- Wash your sweet potatoes whole and then pat dry. Poke a few holes in the skin with a fork
- Place on an aluminum foil lined baking sheet and bake for 45-60 minutes or until they are fork tender, remove them from the oven and let them cool
- While they are cooling, you are going to make your crust
- Place all crust ingredients in a bowl and using a hand mixer mix well
- Once mixed you want to add in the ice water 1 tablespoon at a time and continue to mix until you get a nice dough that doesn't stick to your hands
- Now take your crust and press it into a pregreased, parchment paper lined 9 inch cake pan
- Now take your sweet potatoes and remove the skin and mash them in a bowl
- Add your coconut milk, banana, egg yolks, cinnamon, nutmeg, honey, and salt and using a hand mixer or whisk mix well get a nice and smooth filling
- Now spoon your mixture into your pie crust spreading evenly
- Top with your toasted chopped pecans and drizzle the 1 Tbsp of maple syrup over the top if you like
- Bake in the preheated oven on a cookie sheet for 45-55 minutes or until the internal temperature of the filling is anywhere from 160-180 degrees fahrenheit
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