November 24, 2016
Second only to pumpkin, pecan pie has become a standby of Thanksgiving dinner. But because the typical version of this Southern dessert is thickened with corn syrup or molasses, it’s not the healthiest choice. Here, we’ve healthified the holiday favorite by swapping in a gluten-free chocolate crust and a maple syrup and date filling.
Yield: One 8- to 9-inch pie
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
For the chocolate crust:
2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons ghee
6 tablespoons coconut sugar
2 tablespoons raw cacao powder
For the pecan filling:
1 cup maple syrup
1/3 cup date paste
Scant 1/2 cup coconut sugar
3 tablespoons ghee
1/2 tablespoon arrowroot starch
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
Make the chocolate crust
Preheat oven to 350 degrees and line the bottom of a tart, pie, or 8- to 9-inch springform pan with parchment paper.
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Press evenly into bottom and sides of lined pan. Bake in oven 7 minutes. Remove and set aside.
Make the pecan filling
While crust is baking, whisk together maple syrup, date paste, and coconut sugar in a medium-sized saucepan over low heat. Bring to a boil, stop stirring, and let boil 1 minute. Remove from heat and let cool. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.
Add in eggs and whisk to combine. Add in ghee, arrowroot starch, and vanilla. Mix. Add in chopped pecans and mix to combine.
Bake the pie
Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set. Let cool before serving.
Note: If you can’t find store-bought date paste, process pitted dates in a food processor until smooth.
Photo credit: Paul Delmont
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