Who doesn’t love the gooey, sweet, and nutty perfection of pecan pie filling? But let’s be honest, the crust often feels like the unwanted guest at the party – all dry and crumbly, just hanging around. So, in the spirit of making things way more delicious (and kosher for Passover), I present to you Passover Pecan Pie!
This isn’t just any pecan pie. This one trades the traditional crust for a coconut macaroon crust, which is soft, chewy, and totally kosher for Passover! It’s the best of both worlds: the sweet, nutty filling you crave, with a crust that’s actually worth getting excited about. Who knew coconut and pecans would make such a dynamic duo?
Crust
2 1/2 Cups desiccated or shredded coconut
1 Cup sweetened condensed milk
1 Teaspoon vanilla extract
1/2 Teaspoon kosher salt
2 Egg whites
In a large mixing bowl, mix together the coconut, condensed milk, vanilla extract, and salt. Mix with a spatula until fully combined. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the 2 egg whites until stiff peaks form. Fold gently into the coconut mixture.
Oil a pie pan very well. Gently press the coconut mixture into the pie pan. Bake at 325 degrees Fahrenheit for 15 minutes. While the pie crust is baking, make the filling.
Pecan Pie Filling
1/4 Cup butter, unsalted, melted
1/2 Cup brown sugar
1 Teaspoon vanilla extract
1 Egg
3 Tablespoons almond flour
3/4 Cup whole pecans
Melt the butter and pour into a large mixing bowl. Whisk together all ingredients EXCEPT for the pecans.
When the pie crust is done, pull it our of the oven and turn the oven up to 350 degrees Fahrenheit. Pour the pecans into the crust and cover with the butter and brown sugar mixture.
Bake for 30 minutes, or until the filling in the middle is set and no longer runny. While the pie is still warm, make sure to run a knife along the edge to make sure it will come out of the pie dish smoothly.
Let cool and serve!
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