Mocha Java Pecan Pie

This is a good dessert for a low sugar eating plan. The pecans and the cream or coconut milk provide richness without too much added sweetener.

Filling:
3 eggs
1 1/2 cups full fat coconut milk or half and half
1/2 cup brown sugar or raw honey
½ teaspoon salt
½ teaspoon vanilla
2 tablespoons cocoa powder
1 tablespoon instant coffee
2 cups pecan halves
Crust options: Graham cracker or cookie crust, regular pie crust, or nut crust. No crust is also an option.

 Nut crust:

1 cup crushed walnuts
1 cup almond meal
1/4 cup melted butter (Use coconut oil for a dairy free version)
1 teaspoon salt
1 - 3 tablespoons honey if you want a slightly sweet crust

1. Beat eggs and add all filling ingredients except pecans.

2. When the mixture is smooth, pour in the pecan halves.

3. Pour the pecan mixture into the crust if you are using one.

5. Bake at 325 for about 50 minutes. To keep the crust from burning, cover the edges of the dish with narrow strips of aluminum foil. When the pie is done, the middle will be a bit puffy. Serve with whipped cream.


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Aka: George Eliot

Pumpkin Swirl Cheesecake

This recipe is for two cheesecake pies.

Bowl 1

Nut crusts*
2 cup almond meal
2 cup ground walnuts
1/2 cup butter
1 teaspoon salt
1 - 4 tablespoons honey if you want a slightly sweet crust

*You could use regular flour pie crusts if you prefer them.

Bowl 2

1 ½ cups pumpkin
1 cup whole milk
3/4 cup brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs


Bowl 3

½ cup ricotta cheese
½ cup softened cream cheese
½ cup sugar or 1/3 cup honey
2 eggs
1 teaspoon vanilla

Pour ½ of the pumpkin mix on top of each of the unbaked crusts.

Spoon the cream cheese mixture on pumpkin mixture to make about 8 white circles on the pumpkin mix. Draw a knife or fork through the circles to mix the two mixtures very slightly.

Bake at 350 for about 50 – 55 minutes, or until the mixture is solid. If you use two oven racks, exchange the dishes when the pie is about half done.

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