(Healthy) Pecan Pie
We could question the term “healthy” with pecan pie, simply because it’s such a sweet pie.
However - and this is a BIG however - if you load it up with healthy fats, whole-grain flour, pastured eggs, and maple syrup (instead of corn syrup), this becomes a guilt-free treat for special occasions.
For this recipe, I use my Spelt Pastry as the base, and roll it out for a crust to fit in a pie plate. Be sure to make the pastry ahead of time, and chill it before rolling it out… it really does make a difference in the final results.
Also, 2 notes for the pastry:
all butter can be used for the fat, if you don’t have pastured lard on hand
another flour would probably work for this recipe, such as wheat flour, but I don’t have experience with anything besides spelt flour for this pastry. Experiment!
1/3 cup melted butter
1/2 cup sugar
1 Tbsp lemon juice
1/8 - 1/4 tsp sea salt
1 cup maple syrup
~ 3/4 - 1 cup pecan halves; enough to make an even layer in the pie shell
Melt the butter and set it aside to cool a bit
Roll out the pastry, fit it into your pie plate, and crimp the edges; set aside (ideally, put it in the fridge until the filling is ready)
Preheat the oven to 350F
Beat the eggs well in a mixer
With the mixer on low speed, mix in the melted butter, sugar, lemon juice and salt
Gently mix in the maple syrup, until thoroughly combined
Spread the pecan halves into the pastry shell
Carefully pour the filling over the pecans, and redistribute the nuts to equally cover the surface of the filling
Bake the pie at 350F for approximately 45 - 50 minutes.
Watch it carefully, to avoid over-baking it… the filling will set to be silky-smooth when cooled, if it’s not over-baked. If it is over-baked, it will still be delicious, but will be more grainy. The pie is ready to remove from the oven when it’s evenly browned on top, and a knife inserted into the centre comes out clean.
Cool the pie on a pie rack, and let it cool completely before serving. Serve with a generous dollop of whipped cream!