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! Enjoy this delicious homemade pecan pie with no butter, sugar, flour, or corn syrup!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Refrigerate to set after cooking and cooling 4

Total Time 4 55

Servings slices

Calories 241

Author Kim

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

* Or 1 1/4 cup old fashioned oats, ground into a flour in blender or food processor. ** Or 1 1/4 cup almonds, or nut of choice, ground into a flour in blender or food processor. Additional oat flour would also work, but I would swap out the applesauce for butter or coconut oil to be sure the crust is not dry.

*** I used liquid egg whites from a carton and followed instructions on the packaging for the correct amount of liquid egg whites to equal egg whites from 3 large eggs.

Nutrition