A traditional pecan pie is loaded with calories and fat (not to mention insulin-spiking corn syrup!) Newport Medical Health and Wellness recommends a healthier version of your favorite pecan pie recipe that doesn’t sacrifice flavor.
Healthified Pecan Pie Ingredients:
Pie Crust:
1 ¼ cups unbleached all-purpose flour
1 ½ teaspoons granulated sugar
½ teaspoon kosher salt
½ cup cold water
¼ pound (1 stick) unsalted butter (cold), cut into ½-inch slices
½ cup ice
2 tablespoons cider vinegar
Pie Filling:
3 large eggs
1 ¾ cups pecan halves
2 tablespoons melted butter
1 cup maple syrup
½ teaspoon fine sea salt
2 teaspoons vanilla extract
Optional: 1 tablespoon bourbon
Instructions:
Pie Crust:
- To make the crust, stir the sugar, salt and flour together in a large bowl.
- Add the butter pieces and use a spatula to coat them with the flour mixture.
- Use a pastry blender to cut the butter into the flour mixture. Work at a rapid pace until only small pieces of butter can be seen.
- Combine cider vinegar, water and ice in a small bowl.
- Sprinkle 2 tablespoons of the icy water blend over the mixture of flour. Use a spatula or bench scraper to mix and cut it in until fully incorporated.
- Add the rest of the water mixture, 1 tablespoon at a time into the flour mixture until the dough easily forms a ball, with just a few dry bits remaining.
- Pinch and squeeze the dough with your fingers until combined. Sprinkle the dry portions with small drops of the ice water if necessary.
- Form the dough into a flat disc, then wrap in plastic wrap and put in the refrigerator for at least an hour.
- When ready to use, roll the dough onto a floured work surface until you create a 14-inch circle.
- Drape the dough across the bottom and sides of a 9-inch pie plate. Trim the edges with kitchen shears so there is only one inch of overhanging dough remaining. Fold the overhanging dough beneath itself to create a raised border. Gently press a fork around the perimeter of the border dough to create a starburst design.
- Put the dough in the fridge while you work on the pie filling.
Pie Filling:
- Preheat oven to 375⁰ Place racks on the middle and lower third shelves of the oven.
- Back pecans on a large baking sheet for approximately 5 minutes, or until fragrant. Remove the pan and set aside to cool.
- Whisk eggs into a medium mixing bowl until they are pale yellow. Add melted butter, maple syrup, vanilla extract, salt and optional bourbon. Whisk until well blended.
- Take the pie pan out of the refrigerator and place the toasted pecans inside the pan (as evenly as possible). Briefly whisk the maple syrup mixture again and drizzle it over the top of the pecans.
- Put the pie on the center rack in the oven, and put an empty baking sheet on the rack just below it to catch drips. Bake until crust is golden brown (about 40 to 50 minutes).
- Let the pie cool for an hour on a wire rack before serving.
With less sugar and fat than a traditional pecan pie, you can enjoy this Thanksgiving staple without guilt.
