This morning, I made my first invented pecan pie! I saw many unhealthy recipes on the internet & on other blogs so I tried to make it much healthier & I think I succeeded! The only not so healthy ingredient in here is vegan butter! ;) This is a pure sweeter indulgent of a fine dessert, something new in flavors for Peter & me! I didn’t make it too sweet. I don’t like my tarts to be too sweet. Instead of corn syrup I used maple syrup, grade C!
The next time, I will make it into a tartlet tin with loose bottom, much easier in getting the pie aka tart out of the pan!
Recipe: For 1 medium pecan pie!
* For the pie base:
1 cup + 1/3 cup organic wholemeal spelt flour ( 120 gr + 37 gr = 157 gr )
2 tablespoons coconut sugar
1 cup vegan butter ( 130 gr ) , you will melt it & use 1/2 of it.
* For the pecan pie topping:
1/2 cup coconut sugar ( 82 gr )
1/2 cup whole pecans ( 65 gr )
1/2 cup maple syrup, grade C! ( 250 ml )
1/4 cup not so sweet apple sauce
1 teaspoon vanilla extract / I used home-made sherry vanilla extract ( 5 ml )
1/4 teaspoon Himalayan pink salt, grinned finely
1 tablespoon solid coconut oil ( 15 ml )
1/2 of the melted vegan butter
1. Make your pie base & preheat your oven to 180° C ( 350 F ) for 10 minutes. In a medium bowl, add whole-wheat spelt flour & coconut sugar. Mix with a spoon. Melt your vegan butter on low-heat. Pour 1/2 of the melted vegan butter to the flour-coconut sugar mix. Mix with a wooden spoon until it resembles crumbles that stick together. With a wooden spoon or with your hands, mingle it together. Use a pie pan & smear it in with vegan butter, also on the sides! Push your base into the pie plate. Push it until it forms an equal thick base. Push with your fingers into right into the corners. You mustn’t see any spaces open. Bake into the lower shelf of the oven for about 12-15 minutes. Take out of the oven & set aside. Close the oven door.
2. Make your pecan pie topping. On a chopping board, chop your pecans finely & add to a bowl. Also add sherry vanilla extract, the other part of the melted vegan butter, maple syrup, coconut sugar, apple sauce, pink salt & finally, the solid coconut oil. Mix well with a wooden spoon & taste! It tastes heavenly & the salt in here takes it all to a whole other level of flavor! ;) MMM,…Pour this batter over the base top & spread it evenly all over the pie base. This means also the cut up pecans. Bake in the lower end of the oven for about 22-25 minutes until the edges are browned & nearly set & there is a lovely caramel over the pecans!
3. Carefully, take out of the oven & place on a wire rack to cool down completely. When cold, with the help of a knife, go around the edges of your pie pan & loosen the base sides with a knife. Cut your pecan pie into serving sizes, not too big because it is a rich dessert! Enjoy with a;loved one! My husband Peter gave it a 10/10!!! A new family favorite! Do store cool but not in the fridge! :)
You can also find it here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/12/06/vegan-spelt-pecan-pie/