Pecan Praline Cookie Pie

We are right around the twelfth blogiversary for Pies and Plots.  I cannot for one second believe I have been doing this for twelve years.  I still love it as a place to collect my recipes and post about things I have done.  I know for sure that if I took a few hours to scroll through old posts I would find so many amazing treats and fun times that have slipped my mind over the years.  It’s like a living scrapbook, and I love that about it so much.

I also can’t believe that so many people have read my blog and tried my recipes.  It makes me smile every single time someone takes the time to stop by and leave a comment.  I do love the blog as a way for me to keep track of and remember things, but I love even more that I can share recipes I genuinely love with you and tell you about fun things and fabulous restaurants.  So many of the things I make come from other bloggers and to count myself among them is pretty awesome.

Some weeks I don’t bake or post any recipes.  Some weeks I don’t post about fashion or events.  And some weeks I don’t post at all … oops!  However, I have no intention of quitting this blog anytime soon.  It’s become too much a part of me, and I am not sad about that at all.

I am also most definitely not sad about this pecan praline cookie pie.  Take everything you love about a chocolate chip cookie, minus the chocolate – the gooey, chewy center, crispy edges, caramelized flavor – and combine it with the center of a pecan pie – crunchy nuts, so much sweet addictive goo.  Then you have this dessert that can only be made better by a drizzle – a really big drizzle – of caramel on top because life is short and blogiversaries call for a celebration!

Pecan Praline Cookie Pie

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★★★★★

5 from 1 review

• Author: Laura
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

Part chewy cookie, part gooey pecan pie filling, this dessert is totally irresistible.

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Ingredients

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2/3 cup olive oil

2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 ¼ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

2/3 cup coconut sugar

2 teaspoons espresso powder

2 teaspoons vanilla bean powder

1 cup pecans

¾ cup homemade caramel sauce

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Instructions

Preheat oven to 350 degrees F/325 degrees F convection.

 

In a large bowl, stir together oil, sugar, espresso, and vanilla until well combined.  Stir in flour, baking powder, baking soda, and salt.  Stir in the pecans, and then swirl in the caramel, leaving streaks of the caramel.

 

Pour into a pie pan and smooth into an even layer.  Bake about 40 minutes until deep golden brown but still soft in the center.  Cool completely in the pan before slicing and serving, with more caramel, of course.

 

Cookie pie may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 30 seconds.

• Prep Time: 20 minutes
• Cook Time: 40 minutes