Pecan pie is a "must" at most holiday gatherings, but it's usually loaded with high fructose corn syrup and sugar. This recipe uses natural agave nectar and coconut sugar, both of which are lower on the glycemic index and will help regulate blood sugar levels*, especially with those great pecans! The crust is our organic multigrain crust made with coconut oil and butter.
Healthier Whole Grain Caramel Pecan Pie
Agave Nectar| 1 Cup
Organic Coconut Sugar| 1/2 cup
Organic Non-GMO Cornstarch| 3 Tbsp.
Vanilla| 2 tsp.
Chopped Pecans| 1 cup
Whole Pecans| 50 each (about 8 oz)
Prepared multigrain pie crust, 9 inches| 1
Directions: Preheat oven to 425°F. Beat eggs in a medium mixing bowl. Add the coconut sugar, agave nectar, vanilla. Whisk until the coconut sugar dissolves. Add the chopped pecans. Pour pecan mixture into the prepared pie crust. Arrange the whole pecans on top of the pie. Bake 15 minute at 425°F. Reduce the heat to 350°F and bake an additional 15-20 minutes until the edges are set and the center quivers slightly. Don’t Overbake. Let the pie cool at room temperature about 1 hour. Keep any uneaten pie in the fridge up to 7 days.
Estimated Nutritional Information: Yield 12 servings, 296 calories, 17 g fat, 36 g carbohydrates, 1 g fiber, 4 g protein
Details on the glycemic index here.