Healthy Pecan Pie
This healthy pecan pie is absolutely delicious, and has everything that you love about the traditional dessert, in a cleaned up version!
I teamed up with OXO to bring you this post. As always, all opinions are my own.
The average slice of pecan pie has over 500 calories, 30 grams of fat, 60 grams of carbohydrates, and 30 grams of sugar. Not to mention, it is loaded with butter, corn syrup, and sugar. Enjoy this delicious homemade healthy pecan pie with only 241 calories per slice, and no butter, sugar, flour, or corn syrup!
Pecan Pie is SO good and it’s a very popular dessert around the holidays – so why not make it into something we can enjoy on a healthy diet, am I right?!?
HOW TO MAKE PECAN PIE HEALTHY
Making a healthy pecan pie was not too difficult, thanks to some good clean ingredients. And I got some major help from OXO products! Whether you’re a beginner in the kitchen or a more advanced cook, there’s something for everyone. Even outside of the kitchen, I’m a huge fan of OXO storage and organization products.
So for the pie, instead of using the high fructose corn syrup and regular corn syrup that are in most pecan pie recipes, I experimented with maple syrup and a few other ingredients to make this the most delicious healthy pecan pie possible. I definitely succeeded!
LET’S BAKE UP A HEALTHY PECAN PIE
If you’ve never made pecan pie, it’s so surprisingly simple! We’re going to make the crust first. You can totally use prepared pie crust from the store, but this one is delicious and really nutritious too! I keep the OXO Silicone Pastry Mat under my mixing bowl for less slipping and sliding. It’s also so great for protecting my countertops while providing helpful information from dough diameter outlines to unit conversions, and even useful tips for ingredient substitutes and a border that acts as a ruler.
Mix all of your crust ingredients and then use your hands to form a ball. Your crust will be just a little crumbly, but if you incorporate all of the ingredients well, it should form a ball without too many crumbs. If you do find that after incorporating all of the ingredients, it’s still too crumbly, you can add 1-2 teaspoons more of applesauce.
Now transfer that ball of pie crust to your OXO 9-inch Glass Pie Plate. It’s my go-to pie plate because I love that it’s made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. It’s also BPA free and dishwasher safe. Use your fingers and then palms to spread it evenly out across the pie plate. I baked my pie crust for 5 minutes at 375ºF. After baking the pie crust, lower the oven temperature to 350ºF.
Now we can mix up the filling. I used my OXO Angled Measuring Cup to mix all of the filling ingredients. Having a large measuring cup to mix ingredients in is the best. And this measuring cup, because of the angled surface, is super helpful. You can easily read measurement markings by looking straight down into the cup, rather than filling and then bending to get at eye level with the side of the cup to adjust the amount of liquid you are measuring.
Finally, pour the filling over the crust and place the raw pecans over the top. Pop it in the oven and it rises and bakes beautifully. The picture you see below is the pie before baking.
For all you pecan pie fans who want to keep eating healthy, even during the holiday season, this one’s for you! And if you’re looking for other healthier fall desserts, give my Easy Apple Crisp or equally easy Cranberry Pear Crisp a try.
What’s on your holiday baking menu? Have you tried OXO cooking products? They have a wide variety and you can learn all about them here.
I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Healthy Pecan Pie
Ingredients
Crust:
- 1 cup oat flour*
- 1 cup almond flour/meal**
- 1/2 cup baking stevia OR 1 cup sweetener that measures like sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons low sugar maple syrup or honey/agave syrup (I used calorie free pancake syrup from Walden Farms)
- 3 tablespoons unsweetened applesauce
Filling:
- 1/2 cup baking stevia OR 1 cup sweetener that measures like sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup low sugar maple syrup or honey/agave syrup (I used calorie free pancake syrup from Walden Farms)
- 1 teaspoon vanilla extract
- 3 large egg whites***
- 1 large egg
- 1/3 cup almond flour/meal or another nut ground fine
- 1 cup raw pecan halves
Instructions
- To Make the Pie Crust: Preheat oven to 375ºF. Spray a 9 inch pie dish with cooking spray, and set aside.
- In a medium bowl, combine the ingredients for the crust, stirring together dry ingredients first and then adding wet ingredients. Stir with spoon first and then use hands to incorporate all ingredients until you can form a ball of dough. Add a bit more applesauce if you're having trouble forming a ball of dough.
- Transfer ball of dough to pie dish and press crust evenly down into pie dish, using the palm of your hand to ensure it is evenly spread out.
- If desired (this is really just to make it pretty), pinch the sides of the crust between your two fingers and thumb, to make a pretty wavy edge. Bake the crust for 5 minutes. Remove from the oven and set aside, (turn oven down to 350ºF).
- To Make the Filling: Combine all dry ingredients in a medium bowl. Combine filling ingredients in a large measuring cup or small bowl; pour wet ingredients into bowl with dry ingredients and mix together.
- Pour filling into pie crust, and place pecans over the filling. The pecans may sink slightly, but they rise to the top as the pie bakes.
- Bake pie for 40 minutes or until it is set (the filing is no longer liquid.) Keep an eye on the crust. If it starts to get too brown, cover loosely with aluminum foil until pie is finished baking. After pie has cooled to room temperature, refrigerate pie for at least 4 hours, or overnight to allow the filling to set completely. Enjoy!
Notes
Did you make this recipe?
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This is a sponsored post written by me on behalf of OXO. All opinions are my own.
can you use coconut flour in place of almond flour in the filling⁹? I don’t care for the texture that almond flour gives. how much wheat flour if you d3cided to use that in filling?
Hi Kim,
I’m slowly converting the Irish population to pecan pies. Once I discovered them I have never looked back!! This is a great recipe and is definitely one of my favourite desserts.
I wanted to let you know that I’ve included it in my Recipe Roundup of recipes for 12 foods high in antioxidants.
Here is the link if you want to check it out.
https://www.happierwithtea.com/index.php/2020/02/13/antioxidant-challenge-recipe-roundup-36-recipes/
Thank you so much for sharing your amazing recipes!
We definitely need more healthy desserts for the healthy season. There are many people out there looking for such good recipes.
I am totally giving this a try! I don’t like traditional pecan pie, it’s too sweet! I do love pecans, though! Thanks for the inspiration!
What a great clean alternative to a favorite holiday treat. Can’t wait to try this pecan pie recipe for my family for Thanksgiving.
This is my kind of pie! Can’t wait to make it for Thanksgiving!
Lovely dessert idea for guests that are counting their calories!