It’s been a couple year’s since I’ve made pie (and this pie specifically), but it literally does not get any better than this.  Homemade crust with a layer of warm gooey chocolate topped with a coconut pecan caramelizing mixture.  I made this for Thanksgiving, but it’s also a good one for Christmas!  I can’t take the credit for this one (thx Rachael Ray), but if you make it, let me know what you think!


German Chocolate Pecan Pie
From Rachael Ray

1 1/4 cups flour
1 teaspoon salt
1 stick chilled unsalted butter cut into small pieces, plus 5 tablespoons unsalted butter (separated)
1/4 cup ice water
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 ounces) pecan halves, coarsely chopped
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips

  1. In a food processor, pulse the flour with 1/2 teaspoon salt. Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse just until the dough comes together. Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
  2. On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan. Cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. Preheat the oven to 400 degrees .
  3. Line the shell with foil and pie weights or dried beans; bake for 15 minutes. Remove the foil and beans, reduce the heat to 375 degrees and bake for another 12 minutes.
  4. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
  5. Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.


Yesterday my boyfriend and I traded in our long Sundays runs for a muscle building workout.  We did 3 free weight exercises (4 sets ranging from 12 reps x2, 8-10 reps x1 and 6-8 reps x1) targeting front, side, and back of the shoulder muscles, and then 3 weight machine exercises that targeted the same areas.  Then we did full bicep curls, and half-way curls with wide grips (4 sets ranging from 12 reps x2, 8-10 reps x1 and 6-8 reps x1).  Finally 3 sets of 21’s (7 reps of half-way up, 7 reps nose to half-way down, 7 reps nose to all the way down).  We then ran 4 miles and maintained our anabolic state of fat burning, while not dipping into the muscle burning zone.

After our hearty workout we followed it with a nice slice of bacon pie…

Bacon-Lattice Frittata
Inspired by Mini Frittata Muffins
Whole30, 21DSD approved
2 Tbsp. olive oil
8 oz white mushrooms, thinly sliced
½ pound frozen spinach, thawed and squeezed dry
8 large eggs
1/8 cup light coconut milk (canned)
2 tablespoons of almond flour (or coconut flour)
1 package of bacon
Salt and pepper, to taste


  1. Preheat the oven to 375 degrees F.
  2. Heat 2 Tbsp. of olive oil over medium heat.  Add the mushrooms and cook until they’re tender and the mushroom juice has evaporated.
  3. In a medium bowl, beat the eggs with the coconut milk, almond flour, salt and pepper.  Add the sautéed mushrooms and spinach and stir to combine.
  4. Spoon in the frittata mixture, and bake for 30 minutes.
  5. Meanwhile, cook the bacon on the stove top over medium heat (Leave it a little under than what you normally consider done).
  6. At 25 minutes), create a lattice with the cooked bacon over the top of the pie and gently press in.
  7. Cook for an additional 5 minutes.  Double check the frittata is done by sticking a fork into it.  If it comes out clean, it’s ready to be taken out of the oven.
  8. Let it rest for 5 minutes, then cut it up like you would a pie!

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