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: https://www.100daysofrealfood.com/real-food-resources/#dessert
Shortcut Chocolate Pecan Pie
For the crust:
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!
We recommend organic ingredients when feasible.