MAKES 7–9 SERVINGS
AGELESS ANTIOXIDANTS
PROTEIN DREAM
SMOOTH SKIN
My mom created this updated version of the pecan pie her mother used to make when she was growing up in South Carolina. It has everything you’d expect: a thick and gooey filling that’s not too sweet, a caramelized topping with whole pecans pressed in, and a light and flaky crust. It’s still delicious, just healthier. Pecans are the most antioxidant-rich tree nut—which includes antioxidant vitamins E and A that can help ward off free radicals that lead to premature aging of the skin.
1¾ cups whole pecans
1 cup chopped pecans
¾ cup maple syrup
¼ cup brown rice syrup
½ teaspoon cinnamon
1 teaspoon vanilla
3 tablespoons ground flaxseed meal
¼ cup unsweetened almond milk
2 tablespoons extra-virgin coconut oil
⅛ teaspoon sea salt
2 tablespoons whole wheat flour
1 (9-inch) whole-grain pie crust
Preheat oven to 350ºF.
In a food processor, add 1 cup of the whole pecans and process until a coarse meal is formed. Place the meal in a medium bowl and add the chopped pecans. Stir until just combined. In a large bowl, combine the maple syrup, brown rice syrup, cinnamon, vanilla, flaxseed meal, milk, oil, and salt. Add the pecan mixture to the wet mixture and stir until mixed well. Stir in 1 tablespoon of the whole wheat flour at a time. You want the batter to be thick, but still loose enough to pour. Pour the batter into the pie crust. Arrange the remaining whole pecans on top. Bake for 45 minutes. Let the pie cool completely for the filling to firmly set. Serve immediately. Maple Pecan Ice Cream (here) or a dollop of Orange Cashew Cream (here) complement the pie beautifully.
TIP If you prefer a slightly less sweet pie, omit the brown rice syrup.