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
Healthy Pecan Pie
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
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Inspired by Elena’s Pantry
Jade Stell
I love this pie! I’ve made it a few times over the last handful of years. Just curious, can this be baked?
Sherri
I’m so, so happy to hear this! I honestly don’t know what it would be like baked. I have never tried that. 🙂 If you do try, please let me know how it turns out.
Amy @ItsAMindfulLife
I am really excited to try this recipe out! Thanks for sharing it!!!
Natasha in Oz
Wow, your pie looks amazing! Thanks for sharing it at the Say G’Day Saturday linky party! I’ve pinned it and given your post a +1!
Best wishes and happy 4th of July!
Natasha in Oz
Robyn
I haven’t had pecan pie in so long for obvious reasons but this looks like a healthy winner! Thanks so much for a great recipe.
Visiting from The Yuck Stops Here. Have a great day.
Nici
This looks delicious! I’m a big fan of pecan pie too. Can’t wait to try this recipe. Thanks for linking up to my Creative Ways Link Party! Hope to see you again this week.
Blessings,
Nici
Swathi
Delicious, who can say gluten free doesn’t taste good. great recipe, thanks for sharing with Hearth and Soul blog hop.
Bill @thewoksoflife
Interesting Pecan Pie version and now on my list to try this one!
Ashley @ PioneerMomma.com
I am SO trying this! Pecan pie is one of my favorites but we don’t eat it often, because it’s not usually the greatest for you. This looks like an excellent version to try, that we may be able to have for more than just the holidays! Thanks for sharing your recipe, it will be featured in tonight’s What’d You Do This Weekend. Pinned 🙂
Jennifer
I love this recipe for clean eating pecan pie (my mom and brother love it) and will be making it for Fourth of July. I would love if you would share a post on my meet up Monday Blog Party. I am doing a Fourth of July cupcake tutorial on Tuesday and I know your post will be an awesome addition! Here is where you can add your post on Monday! http://lifewithjennifer.wordpress.com/