This homemade Pecan Pie is made without corn syrup and has an easy healthy crust. Enjoy this delicious dessert without refined sugar but all the wonderful flavors you love.
I’m from the South and all of our holiday get-together’s were never without a Pecan Pie present. I absolutely could not wait to dig in when I saw it.
I am so happy with how this recipe turned out! I literally could not stop eating it and it got all the raves from others too! I even had a little for breakfast too.
Is Pecan Pie healthy?
No it’s really not. Even though it’s my all time favorite pie, the corn syrup that is used in traditional pecan pie recipes is one of the most unhealthy sweeteners. Not to mention the additional sugar and butter too.
This healthier version gives you all the yumminess without sacrificing flavors or your health.
Ingredients needed for this Pecan Pie
When I set out to find a way to made a healthier version of pecan pie, my first thought was to use dates. They are so naturally sweet! I use them when making homemade Lara Bars and they have a great soft texture when pulsed in a food processor.
For the crust:
2 cups almond flour (I use Red Mill Almond Meal Flour)
2 tablespoon coconut oil
1 egg
For the filling
2 cups pecans
1 ½ teaspoon cinnamon
2 teaspoon vanilla extract
½ teaspoon nutmeg
12 medjool dates (remove pits and soak in water for 1-4 hours)
2 tablespoon coconut oil
¼ cup milk
How to Make this clean eating Pecan Pie
For the crust:
In a food processor combine the flour, egg and coconut oil.
Once the dough forms, press it into a greased 9 inch pie plate.
Bake at 350 for about 10-12 minutes.
For the filling
In a food processor, combine the pecans and spices,
Then add the dates, coconut oil and milk.
Once everything is well combined, dump it into a pie shell.
Top it with a few more pecans halves to garnish.
Place in the refrigerator for about 30 minutes to set.
Store in the refrigerator for up to a week.
ENJOY!
Try these other healthy dessert recipes too:
Healthy Pumpkin Cheesecake Bars
Pecan Pie Without Corn Syrup
Ingredients
For the Crust
- 2 cups almond flour
- 2 tablespoons coconut oil
- 1 large egg
For the Crust
- 12 medjool dates pitted and soaked for 1-4 hours
- 2 cups pecans
- 1.5 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon nutmeg
- 2 tablespoons coconut oil
- .25 cup milk of choice
Instructions
- Soak the dates in water for 1-4 hours
For the crust:
- In a food processor combine the flour, egg and coconut oil.
- Once the dough forms, press it into a greased 9 inch pie plate.
- Bake at 350 for about 10-12 minutes.
For the filling
- In a food processor, combine the pecans and spices,
- Then add the dates, coconut oil and milk.
- Once everything is well combined, dump it into a pie shell.
- Top it with a few more pecans.
- Place in the refrigerator for about 30 minutes to set
- Store in the refrigerator for up to a week.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Inspired by Elena's Pantry
Sarah | Scrumptiously Skinny
I’ve been searching for a pecan pie without karo syrup for what feels like FOREVER! My husband loves pecan pie, so thank you! 🙂
Chrystal @ YUM eating
Oh gosh. I think you are my new BFF. This is my favorite pie but I hardly ever eat it anymore because of all the junk. I did not think it was possible to make a pecan pie without karo syrup! Thank you. Found you from the Lets Get Real party. I would love for you to link this at my party, too! http://yumeating.com/yuck-stops-13-stoptheyuck/
Chrystal @ YUM eating
Stopping back by to let you know that I am featuring this recipes as my personal pick for Stop The Yuck. It will go live at 8pm EST tonight. Thank you and I hope you will link with us again this week! Be sure to stop by to grab your feature button.
Gentle Joy
Pecan pie is so delicious……… and a healthier one is even better. 🙂 Thank you for sharing this.
Made From Pinterest
I love pecan pie with a passion but it is SO rich and sugary. Thanks for the healthier recipe, I’ll have to try it!
Julie@Sweet and Spicy Monkey
Oh Sherri, I am so glad you found a healthy version of pecan pie!! Like you, this is my favorite pie and I feel guilty eating it too. I can’t wait to try this in the fall. Thanks for sharing 😉
Leslie
I am going to have to try that. I am not a huge pecan pie eater, but I would love to bring that to Thanksgiving Dinner. My family would be so impressed..lol
Leslie
Becca
Yummy! Thanks for sharing your recipe at the Healthy Tuesday hop, Sherri. :
Cheri
Gonna give it a try. My problem is it sticks to the pan all the way around.. think I need to make a bigger “border” out of the crust! Follow you from My Girlish Whims linky!
Elise @frugalfarmwife.com
You have no idea how happy it makes me to see a clean pecan pie recipe!
I’m from the south too, so I know exactly what you’re talking about. Thanks for sharing!
Winnie
Beautiful pie!!
My family really loves pecans, and I like your recipe
Definitely worth trying 🙂
Heather
These looks off the hook amazing! Thanks for sharing at Monday Funday link party! Pinning! ~ Heather
heidi
The pie looks wonderful, and I love that it has dates in it. I love dates. Hope you have a wonderful day!
Kim
I saw this on the Titus Tuesday linkup and had to check it out! Pecan Pie is one of my all-time favorites, and I just love how you use real, wholesome ingredients. I’ve only used almond flour a few times, but I adore coconut oil and think that it makes everything taste better. Thanks for sharing! 🙂
http://www.girlgonegod.wordpress.com
Kelly
I am excited to try this! I LOVE pecan pie, but I always feel guilty eating it. Thanks for coming up with this clean-eating version! Pinned!
Jess
My mom loves Pecan Pie…I think she’d really enjoy this!
Thanks for joining the Link Up this week!
Pure Grace Farms
Great recipe. I enjoy recipes made with whole foods. This one looks like a keeper. Stopping by from Plucky’s Second thoughts.
Blessings,
Shari