The best ever pecan pie, refined sugar free!
If you saw my Blueberry Port Pie yesterday, you know that this week is pie week, just in time for Thanksgiving. This recipe is a hybrid of many recipes I've used over the years. As a kid, I never ate pecan pie, although I don't know why this is. It's most likely because pecan is traditionally super sugary and filled with gross corn syrup.
If you didn't notice, the one down side to this pie is that it is difficult to make pretty in pictures. Sigh.
The show must go on...
This recipe is the best of all worlds: it has pecans, chocolate, bourbon, and natural sweetness. I've used recipes that have called for more molasses, but I believe that it tastes too bitter. With that said, I think you need a little molasses to give the pie a holiday kick. The maple syrup balances the flavors out, I think. And, who doesn't love chocolate? Chocolate makes everything better, for sure.
Another perk: it's super quick and easy to make too!
I also wanted to give a shout out to Bulleit Whiskey - they're always liking my posts on Instagram and Twitter, so I wanted to say that I used Bulleit in this recipe; it's vegan-friendly and good quality.
1 homemade pie crust, recipe here
2 c. pecans (pieces are cheaper compared to halves!)
2/3 c. coconut sugar
2 T. flaxseed, ground
6 T. water
1/4 c. pure maple syrup
1/4 c. molasses
2-3 T. bourbon (learn more about infusing liquors here!)
1/2 tsp. sea salt
1/2 c. dark chocolate chips
1 T. coconut oil, softened
Preheat the oven to 350°. As outlined in the pie directions, bake the bottom crust of the pie for about 10-12 minutes. Change the heat to 325°.
Dump the pecans into the crust shell (unless you want to be fancy and make a cool pattern - more power to you!)
In the mean time, combine the flax and water into a small cup and allow it to thicken for about 10 minutes.
In a small saucepan, heat the coconut sugar, maple syrup, molasses, and salt over medium heat. You want all of the sugar to dissolve and everything to be mixed. This should only take about five minutes.
Remove the mixture from the heat; allow it to cool for a few minutes. After, whisk in the flax/water, chocolate, bourbon, and coconut oil. Pour the batter on top of the pecans in the pie shell. Smooth it out.
Bake the pie for 40-45 minutes. If the crust looks like it's getting too dark, place a crust shield or tin foil around the sides.
When it's done, allow it to cool for 30-45 minutes. You don't want all of the caramel and chocolate oozing out!
Slice it and serve! It should be firm on the top, but gooey when you get into the center. Enjoy this somewhat healthier take on pecan pie!