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!
Ita Wirzberger |
Do you have ideas for making this dairy free?
Amy Taylor (comment moderator) |
Hi there. You could try using coconut oil and almond milk. :)
Lori |
This pie is amazing!
Amy Taylor (comment moderator) |
Technical difficulty resolved. ;)
Elizabet |
I cannot see the recipe :(
Aimee |
Thanks for the recipe. We made this for thanksgiving and it was great!! Love that the crust was so simple! Crust was a tad salty but otherwise it was fantastic! I agree with others who’ve said it was mostly pecans…but that’s what we wanted! We don’t love all that goo in traditional pecan pie anyway! With leftovers, I actually like this pie even better cold with a nice glass of ice cold milk!
April |
I wanted to love this recipe but I didn’t. It was VERY easy to make but it’s NOT a pecan pie. It basically a chocolate pie with tons of pecans but doesn’t even come close to being a pecan pie. Even if you judge it based on taste alone and not expectation of the title it’s like eating chocolate fudge w/ pecans. It’s super rich but just not very good.
Jennifer |
I tried a similar recipe with the same ingredients to make bars and it came out great!
Barbara |
do you have a recipe for a pumpkin pie?
Amy Taylor (comment moderator) |
Hi Barbara. Lisa does not have a pumpkin pie recipe.
Andrea |
She has an awesome pumpkin cheesecake with pecan crust- search for that one!
Michelle |
Can maple syrup be substituted for honey? I live in India and do not have access to maple syrup.
Amy Taylor (comment moderator) |
Hi. While we’ve not tried subbing in this recipe, we do use honey and maple fairly interchangeably. Let us know if you give it a go.
Michelle |
Also…I saw many people said they would try w/o chocolate chips but I never saw anyone post afterwards… Would anyone like to share how this was w/o chocolate chips? My husband can’t have chocolate, and I only have one bag of pecans from the States so I don’t want it to go to waste!