This is one of my favorite desserts. But with the the amount of sugar and calories in a normal pecan pie, I sadly pass on it. Well, NO MORE! Time to enjoy this heavenly dessert!
I did not create the recipe but found it on Jamie Callahan website http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-pecan-pie/
Recipe makes one 9" pecan pie.
For the Crust:
1 1/2 cups whole wheat pastry flour (optional, white whole wheat flour)
1/2 cup oat flour
1 TBSP coconut sugar
1/2 tsp salt
2/3 cup Cold Coconut oil (optional, organic pure unsalted butter)
Ice cold Water
Crust directions:
Make the crust by combining the wheat flour with the oat flour, sugar, and salt in a large bowl. Add the coconut oil or butter and work it through the flour mixture with your hands until it's crumbly.
Slowly add ice water, about 2 TBSP at a time, until you have a stiff dough. Form the dough into a ball, wrap in plastic, and refrigerate until firm, about a half hour.
Roll the pie crust out, lightly flouring the dough and work surface. Carefully lay the dough in your pie pan.
Pie Filling:
1/2 Cup Honey for a less sweet pie OR
2/4 Cup Honey for a medium sweet pie OR
1 cup honey for a SUPER sweet pie
3 egg whites, whipped with a fork
2 TBSP safflower or other light flavored oil
1 cup raw pecan pieces
4 tsp vanilla extract
1 tsp cinnamon
3 TBSP whole wheat pastry flou
Directions:
Preheat oven to 400 degrees F.
Mix all ingredients together in a large mixing bowl.
Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie shoudl raise in the oven and have small cracks in the top when it's done.
Remove from oven and allow to cool overnight
21 Day Fix Containers: 1 Yellow, 1 tsp, and 1/2 blue per slice
