Whole Wheat Pecan Pie

Whole Wheat Pecan Pie

Whole Wheat Pecan Pie
Pecan pie may be a favorite, but it's often loaded with all the unhealthy stuff. Here's a version that won't make you lose your line... as in your waistline.
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At a glance
Cuisine:
Cooking Method:
Course/Dish:
Healthy Eating:
Makes:
1 pie

Ingredients
1 1/2 cups rolled oats
1/2 cup whole wheat pastry flour
1/4 cup water
1/4 cup unsalted butter (melted) or cold pressed safflower oil
1/4 cup maple syrup
1 dash kosher salt
Filling
2 cups pecans
3 large eggs
1 tsp. vanilla extract
1/2 cup maple syrup
1 dash kosher salt

Methods/steps
Preheat oven to 325 degrees. Oil a 9 inch deep-dish pie plat or line it with parchment paper. In a blender or food processor, grind the rolled oats to flour. If you're using a blender, pulse the oats, shaking or hitting the side of the pitcher to make sure all of the oats are being ground. Combine the butter or oil, with the maple syrup and salt. In a bowl, blend both the oat and wheat flours. Add to liquid ingredients and blend thoroughly with a fork until you have a soft dough. Press evenly into the prepared pie plate. Bake 10 minutes. While the crust is baking, place the pecans on a cookie sheet and put them in the oven too. Whisk together the eggs, vanilla, maple syrup and salt. When pecans and crust are done, lower the oven temperature to 325 degrees. Stir nuts into the liquid ingredients, and pour into baked pie shell. Bake in 325 degree oven for 30 minutes until set. Allow to cool to room temperature before serving.

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