Healthy Pecan Pie (Without Corn Syrup)
Make this equally delicious pecan pie that's healthier and without corn syrup. All of the other ingredients are wholesome and better. Crispy crust with gooey filling, you wouldn't bother making the classic ever again!
Servings: 10 people
Ingredients
The Crust
- 3 tablespoon coconut sugar (35 g)
- ¼ cup melted coconut oil (60 ml), cool it a bit before using if you melt it from solid state
- 1 large egg , room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon milk , room temperature
- 1 ½ cup whole grain spelt flour (195 g)
The Filling
- 2 ½ cup pecan (250 g)
- ½ cup coconut sugar (70 g)
- 2 tablespoon whole grain spelt flour
- 1 teaspoon cinnamon powder
- 3 large eggs , room temperature
- 1 tablespoon vanilla extract
- 1 cup maple syrup (250 ml)
Instructions
The Crust
- Add all ingredients, except flour, into a medium bowl and whisk everything good using a hand whisk. Now add in the flour and mix into a dough using a spatula.
- Make into a ball and place on a working surface. Sprinkled with some spelt flour to avoid dough from sticking. Using a rolling pin, roll the dough into an 11 inch (28 cm) circe.
- Gently roll it around the rolling pin, place it on a 9 inch (23 cm) pie pan and unroll it. Push and fit the dough into the pan. Trim off excess dough with a knife. Chill in the fridge for 30 minutes.
- Place a parchment paper and garbanzo on top of the dough and blind bake it for 15 minutes in a preheated oven at 350ºF (175ºC), conventional mode, lower ⅔ rack.
The Filling
- After 15 minutes, remove the parchment paper together with garbanzo. Pour in pecan and spread evenly on top of the crust. Set aside.
- In a big bowl, add in sugar, flour and cinnamon. Mix until there are no lumps with a whisk. Then add the rest of the ingredients and whisk everything together.
- Pour on the pecans. Bake at the same temperature for 30 minutes. If you like your pecan pie more set, then bake for another extra 5-10 minutes. Serve warm or cool, your choice.
Notes
- Use spoon and level method when measuring (for cup measurement).
- I highly recommend using a kitchen scale for dry ingredients as it's more accurate.
- Use portable oven thermometer for a more precise temperature reading (I use it all the time).
- Lasts up to 3 days in an airtight container, in the fridge.
- Lasts up to 1 month in an airtight container, in the freezer.
Nutrition
Calories: 462kcal | Carbohydrates: 52.3g | Protein: 7.8g | Fat: 26.7g | Saturated Fat: 6.9g | Cholesterol: 65.7mg | Sodium: 52.9mg | Potassium: 213.5mg | Fiber: 4.6g | Sugar: 29.8g | Calcium: 69.4mg | Iron: 3mg
