Mrs. ROSE's Guilt Free Pecan Pie

  • 1 - 9 inch pie crust in a glass pie dish
  • 1-1/2 cups raw pecan pieces
  • 4 tbsp organic virgin coconut oil (for pie filling)
  • 1/2 cup coconut palm sugar
  • 1/4 tsp sea salt
  • 3 large eggs or Egg Replacer (Ener-G Brand Equivalent - 3 eggs = 41/2 tsp dry Egg Replacer plus 6 tbsp water)
  • 1/4 cup of agave nectar
  • 1/4 cup of coconut nectar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  1. Preheat oven to 325˚ F with a baking sheet in the middle of the rack. 
  2. Lightly prick the bottom of the pie crust and set in the fridge (or freezer) to chill. (no more than 30 minutes in the refrigerator and 15 minutes in the freezer)
  3. Using a large heat-proof bowl set over a saucepan of simmering water (or a bain-marie), melt the 4 tbsp coconut oil. Remove from the heat.
  4. Stir in coconut palm sugar and sea salt with a wooden spoon until the oil is absorbed.
  5. Beat in the eggs, then the agave nectar.
  6. Return the bowl over the simmering water then stir until the mixture is shiny, smooth, and warm to the touch. Remove from heat.
  7. Stir in vanilla and almond extract.
  8. Remove the pie crust from the refrigerator and distribute the pecan halves evenly across the crust.
  9. Pour the pie filling over the pecan-filled pie crust, distributing equally.
  10. Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.
  11. Remove from oven and allow to cool completely, at least 1 hour.
  12. Serve warm or at room temperature. 


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