When making a new recipe I like to see how many steps I can skip without negatively impacting the end result. This pie is a perfect
example of not only skipping a few steps, which I’ve deemed as unnecessary :), but also substituting (most of) the refined ingredients for whole ones. I replaced the white flour with whole-wheat flour and the corn syrup with maple syrup, but I do admit I left in the chocolate chips and some of the brown sugar because it certainly is okay to indulge in such treats in moderation! Just top a warm piece of the finished pie with some homemade vanilla ice cream and you’ll be in love with this super delicious and non-intimidating dessert as well.
If you’re looking for treats that would be okay to eat during the 10-day pledge (meaning without chocolate or brown sugar!) then check out this link for ideas: http://www.100daysofrealfood.com/real-food-resources/#dessert
Unbaked Whole-Wheat Pie Crust
- 1 ½ cups whole wheat flour
- ½ teaspoon salt
- ½ cup melted butter, preferably unsalted
- 2 tablespoons milk
- 3 eggs
- ½ cup brown sugar
- ¼ cup 100% pure maple syrup
- 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecans, chopped or whole
- ¾ cup "dark" chocolate chips
- Preheat oven to 375 degrees F.
- In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
- Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
- In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
- Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
- Let cool for 5 or 10 minutes before serving.
We think it is best topped with a little vanilla ice cream!
In response to the high price of maple syrup – our local Costco carries organic 100% Maple Syrup that we purchase and use to make our water kefir.
Can you leave the chocolate chips out or would that not work well?
Hi Melissa. That is a pretty big ingredient and we have not tried subbing for it. ~Amy
The flavor of the pie was fine but I must warn – this is A LOT of nuts. I felt like my pie was all nuts and chocolate, no other filling. So this was not my preference for pecan pie. I like a more traditional type with some filling I guess? some other people who had it tonight liked it But some agreed too many nuts. Just FYI.
[...] when you have leftover chicken (or turkey) to use. It is so yummy! I used the pie crust recipe from 100 Days of Real Food, except I cut the amount of salt in [...]
I was looking forward to all that goo and unfortunately too many pecans take it over. But I will say it’s not a bad substitute. As someone else said earlier I agree that it does need to go in for another 10 mins because it was still liquified on my end.
[...] Baking is therapeutic for me. After a long and crazy semester and an even crazier week of finals, it’s so nice to spend a day whipping up a confectionary masterpiece. Cue today’s gem: a chocolate pecan pie (Recipe from 100 Days of Real Food). [...]
I finally tried this recipe yesterday when I had a friend over for coffee. It’s delicious and I recommend it with these slight modifications: I used whole wheat pastry flour instead of just whole wheat flour so the crust was light and crumbly. I only used 1 and 1/2 cup of peacans instead of 2 cups.
I’m new to the website and it’s my first 100 days of food recipe and I will now move on to the crock pot pulled pork!
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