Chocolate Chip Pecan Brownie Pie
Makes one 9-inch pie
For the “brownie” crust:
1 2/3 cup blanched almond flour
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar (or coconut palm sugar)
1 large egg
1 tablespoon grapeseed oil
For the chocolate chip pecan filling:
3/4 cup honey
1/2 cup pure maple syrup
5 large eggs, lightly beaten
4 tablespoons butter, melted and cooled so that it is warm and not hot
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan halves
1 pinch ground nutmeg
1/2 teaspoon fine grain sea salt
1/2 cup mini semisweet chocolate chips
1. Make the “brownie” crust: Preheat the oven to 325 degrees Fahrenheit.
2. Whisk the almond flour, cocoa powder, and sugar together in a medium bowl. Add the egg and grapeseed oil to the bowl and beat everything together, using a mixer, until a moist, crumbly dough forms.
3. Press the dough into a 9-inch pie plate. Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate chip pecan filling.
4. Make the chocolate chip pecan filling: Leave the oven at 325 degrees Fahrenheit (or reheat the oven if necessary). Line a rimmed baking sheet with parchment paper, and place the cooled pie crust on the baking sheet.
5. Warm the honey and maple syrup together briefly (on the stove or in the microwave), to make the honey thinner and easier to mix. Stir the honey, maple syrup, eggs, melted butter, vanilla extract, nutmeg, and salt together in a medium bowl. When everything is well combined, stir in the pecan halves, then pour the filling into the cool pie crust. Sprinkle the chocolate chips over the top of the pie filling.
6. Bake the pie: Bake the pie in the preheated oven for approximately 1 hour, or until the pie is firm around the edges and just a bit loose in the center. The pie filling will puff up at the end, but will settle as it cools.
7. Remove the pie from the oven and let it cool completely before slicing.