Grain Free Pecan Pie Bars

Pecan Pie Bars are a longstanding Thanksgiving breakfast tradition in my family. When I was younger, we ate a normal breakfast just like any other day, skipped lunch, and then had an early turkey dinner. But what always ended up happening, is that everyone wanted to try at least a few bites of each dessert, but nobody ever saved enough room.

So we decided to move some of the pie to breakfast time along with some scrambled eggs. I can’t even begin to tell you how good pecan pie is with coffee first thing on a holiday morning, but I’ll bet you can imagine it.

INGREDIENTS

Shortbread Crust:

• 2 cups fine almond flour
• 1/2 cup tapioca starch
• 1 stick salted butter, 8 Tablespoons, or 4 ounces, melted
• 1 egg

Pecan Pie Filling:

• 6 Tablespoons salted butter, 3 ounces
• 1 cup coconut sugar
• 3/4 cup maple syrup
• 3 eggs
• 1 Tablespoon vanilla extract
• 2 cups toasted pecan pieces, see notes
• 7 whole pecan halves for decorating the top

INSTRUCTIONS

• Preheat the oven to 350ºF.
• Mix together all the ingredients for the shortbread crust until a fairly stiff dough forms. Pat the crust as evenly as you can into a 9″x13″ baking dish, making a rim around the edges between 1/2″-3/4″ to hold the in the filling. Bake the crust until light golden brown with cracks starting to form in the crust, about 15 minutes. Remove the crust from the oven and lower the temperature to 300ºF
• While the crust is baking, make the filling by combining the butter, coconut sugar, maple syrup, and eggs together in a double boiler. Whisk constantly until the temperature of the filing registers 130ºF on a thermometer (see notes). Then remove the filling from the heat source, and whisk in the vanilla extract and pecan pieces.
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please see full recipes : getinspiredeveryday.com

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