Fudge Pie with Warm Spices and Cayenne Pecans in an Almond Cookie Crust
This fudge pie combines rich chocolate with warm spices for depth and interest. The Almond Cookie Crust adds a nutty, crisp foundation, while the cayenne pecans offer crisp texture and a touch of heat that brings the whole pie together.
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Servings:
Ingredients
Crust
- 1 recipe Almond Cookie Pie Crust
Cayenne Pecans
- ½ Cup coarsely chopped pecans
- ½ teaspoon extra virgin olive oil
- ½ teaspoon coconut sugar
- ⅛ teaspoon cayenne pepper
Pie Filling
- 4 ounces 70% chocolate
- 4 Tablespoons butter
- 3 Tablespoons walnut oil
- 3 large eggs
- ¼ Cup + 2 Tablespoons coconut sugar
- ½ Cup Date Paste
- ½ teaspoon vanilla
- 2 pinches salt
- 2 teaspoons Hot Chocolate Spice Blend
Instructions
- Bake Almond Cookie Pie Crust according to recipe linked in ingredient list. Set aside.
- Preheat oven to 375.
- Melt chocolate and butter in microwave. Stir in walnut oil and date paste (recipe link in ingredient list). Set aside.
- In separate bowl add eggs, coconut sugar, vanilla, salt, and Hot Chocolate Spice Blend (recipe link in ingredient list). Beat on medium until well blended, stopping occasionally to scape sides and bottom with rubber spatula.
- Add chocolate mixture to egg mixture and blend on medium low until just blended, scaping sides and bottom occasionally.
- Add filling to pre-baked pie crust and bake 25-35 min until edges are very slightly puffy and center is just set. Check crust about 15 min in to make sure edges aren’t burning. Continue checking every 5 min thereafter. Once crust start to brown, cover edges with a ring cut from tinfoil to prevent burning.
- Let pie cool completely and then refrigerate. Serve cold or heat individual slices if warm is preferred.