I had the request for Pecan Pie from Melanie on my facebook page:
“I grew up on an awesome tasting Pecan Pie, but unfortunately it calls for both dark Karo syrup and Light Karo syrup. What would I substitute instead for the same flavor and texture? I make this a lot at Thanksgiving and Christmas, but I really want to have the healthier version!” - Melanie C.
Can you believe that I have not only never made a pecan pie before, but never tasted one? It’s just not something my family ate growing up. Being from northern Michigan, we were a pumpkin pie or apple pie family. But now that we’re southern dwellers, I suppose it’s about time I tried my hand at a pecan pie. To be honest, since I didn’t know where to begin, I tasted a not-Maximized Living approved pecan pie first…just a couple bites to get the texture and flavors into my brain. And then I got to work. Those who love your pecan pie, please try this recipe out and let me know how it compares to what you think a pecan pie should be! I need your opinions and suggestions!
Makes one 9″ pie
2 cups almond flour
1/4 tsp baking soda
1/4 tsp ground cinnamon
Dash of sea salt
1/2 cup coconut oil, melted
20 drops pure liquid stevia
1 tsp pure vanilla extract
1 3/4 cup raw pecans, chopped
1/3 cup Grade B maple syrup
1/4 tsp pure liquid stevia
1/4 cup coconut oil
1 Tbsp pure vanilla extract
1 Tbsp fresh flax seed meal
1/2 tsp arrowroot powder
2 Tbsp unsweetened almond milk
A couple pinches of sea salt for pecans
1.) THE CRUST Preheat oven to 300 degrees F. In a large bowl, stir together almond flour, baking soda, cinnamon and sea salt with a fork. Add in the remaining liquid crust ingredients. Stir together with fork until well combined and crumbly.
2.) Press dough into a 9 inch pie shell (or tart pan — that’s what I used). Bake at 300 degrees F for 15 minutes or until golden brown. Remove from oven and set aside to cool.
3.) THE FILLING: In a medium sauce pan, mix together the coconut oil, maple syrup, stevia and vanilla extract. Bring to a boil over Medium-High heat, then lower the heat and simmer for about 5 minutes, whisking it frequently. (It will seem like the oil and syrup are separating. The flax and arrowroot mixture will act as an emulsifier later!) Remove from heat and let cool to room temperature, stirring occasionally.
4.) In a large stainless steel skillet, toast the pecans on Medium-Low heat for about 6-8 minutes, stirring frequently. Remove from heat and sprinkle with sea salt.
5.) In a small bowl, mix together the flax seed meal, arrowroot powder and almond milk. Let it sit for 6 minutes.
6.) Once the sugar-oil mixture is cooled to room temperature, whisk in the flax/arrowroot mixture until combined and smooth. Stir in the chopped pecans until combined. Pour onto the cooled pie crust and distribute evenly.
7.) Bake at 350 degrees F for 18-20 minutes or until the filling begins to set and loses its shine. Remove from oven and let cool to room temperature. Chill in fridge at least an hour or two before serving (we found it easier to cut and serve when slightly chilled).