Here's the basics, and I love using the pecan crust for other things too --

bakedpie.jpg

Ingredients:
6 oz pecans (Halves and pieces, I weigh them)
3 eggs, large
1⁄2 c coconut milk (Organic full fat!)
2 T pumpkin pie spice (Sometimes I even use more....)
1 pn sea salt (Actually 2 pinches of sea salt, see below)
3 T honey (Or more if you must... I actually only use about 2 Tbsp or less because I find the potatoes are sweet enough.)
1 t vanilla extract
1 lb sweet potatoes (I bake them ahead of time, alternately you can use canned sweet potato or canned pumpkin)

Directions:
Preheat your oven to 350 degrees Fahrenheit.

Working in batches, grind the pecans into a rough cornmeal consistency and place into the mixing bowl. Add half a well beaten egg (I use the Magic Bullet blender for that too... then leave the other half of the egg in the blender for the the sweet potato filling phase).


With a fork, mix the egg, a pinch of sea salt, and the pecan meal until it becomes a ball in the center of the bowl. Place this ball into the un-greased pie plate (it will grease itself with all that luscious pecan oil...). Working with very clean hands, press it out from the center thinner and thinner until it's a uniform thickness covering the bottom of the pie pan and at least 1/2 way up the sides of the pie pan. Set aside in a cool part of the kitchen (not the fridge, but not near anything excessively warm.


With the blender or even a fork (if you want a chunky texture to the pie filling) puree the cooked sweet potato and mix very very well with the 1/2 beaten egg + the other 2 eggs, coconut milk, honey, vanilla extract, pumpkin pie spice, a pinch of salt. Admittedly, I grind all this up in the same blender configuration in batches as well before combining in the bowl.
Pour the well blended pie filling into the prepared crust, if you wish, decorate the top with a few pecans for fun and extra tastiness. Don't coat the top though, as they can burn if you aren't careful.


Bake for 40-50 minutes, until the center is firm enough to have a butter knife come out clean.

MOST DIFFICULT STEP: let pie cool for 20 minutes or more until it is no longer "lava hot" and has solidified to an easily serveable consistency. I actually enjoy the pie best at room temperature or after it has been in the fridge overnight. To store a fully cooled pie, cover with foil or cling wrap and place in the fridge.

That was the short version!
Long version here: SUPER Easy Pecan Crust Sweet Potato Pie - Paleo and Primal