Enjoy a delicious pecan pie that is healthy, gluten-free, sugar-free, vegan, paleo, and keto-friendly. Indulge guilt-free today!
Indulge in a Guilt-Free Treat: Deliciously Nutritious Pecan Pie for Every Diet!
Pecan pie is a beloved Thanksgiving dessert, known for its rich flavor and gooey texture. This particular version stands out as it has been crafted using healthier ingredients while maintaining the indulgent taste that families crave during the holiday season. With a flaky buttery crust and a generous amount of pecans, this pie is designed to be both delicious and satisfying, featuring slowly digesting healthy carbohydrates that make it a more nutritious option.
The detoxed pecan pie has garnered praise from many who have tried it, often claiming it to be the best they’ve ever experienced. It’s a simple recipe that can be prepared with ease, making it perfect for the busy fall season. For an added touch of elegance, the pie can be topped with coconut whipped cream or sugar-free vanilla ice cream, creating a delightful finishing touch to any Thanksgiving meal.
Indulge Guilt-Free: A Decadent Twist on Classic Pecan Pie for Every Lifestyle!
Happy fall everyone let’s begin our healthy gluten-free sugar-free peacan Pie by first making our crust so I’ve got a cup of flour swap a little sea salt and a four a cup of granular sugar swap I’m going to mix those well these are really the same ratios you’d find in a regular traditional pie crust now I’m going to add my butter.
Swap this is 1 half of a cup and make sure this is room temperature well stirred I’m also going to add about 1 tbspoon of hot water just to give it a little extra moisture and we’re going to continue mixing until we have a nice crumbly dough that holds together when we press it so I find it easier especially.
With crust to get in there with nice clean hands and the warmth of your hands will actually help pull the dough together this isn’t going to be a traditional dough where we roll it out we’re just going to press it in our pan so as long as we have a dough that’s going to stick together when we press it it’s going to be perfect for our pie.
Crust and this looks about right I’m going to add one more little sprinkle of water too much moisture will prevent it from getting crumbly and Flaky so you don’t want to overdo it with the moisture okay you can see this sticks together when we press it yet it’s still crumbly.
I’ve got a 9 and 1/2 in pie dish I’m going to grease it well I like to use avocado oil make sure you have a nice thick coat especially when you’re using the grain-free flour because it tends to stick in the finished pie so just make sure you got a good coat of oil and then we’re going to put our crust in.
And we’ll just start evening it out pressing it in working it up the sides until we have a nice uniform evenly distributed pie crust I assure you this is the most timec consuming part of making this pecon pie so take your time here you want the crust to be a perfect shell for your beautiful pie and make sure your edges aren’t too.
Thick so I’m going to go here in the crevices really press it press it in with my fingers and then make sure the edges are nice and flat I’ve got my oven heated up to 350° now I’m going to parbake my crust for 8 to 10 minutes until it barely starts to turn golden in color okay.
We’ve got a good pie crust here and I wanted to quickly show you the little bit of difference between the whole grained flour Swap and the grainfree the whole grain actually needed just a smidge more moisture than the grainfree to get to that nice crumbly consistency but it’s coming together really well and with my whole grain I’m.
Actually going to make some mini pies so we’ll show you that again I’m going to grease well and these are little aluminum tins and then I’m just going to divide the go equally between going to do eight pies you can see I’m just pressing in my crumbly pie crust into these little.
Molds and it looks like it’ll make eight larger pies or 10 smaller ones so I’m going to go ahead and stick with just 10 smaller ones for True little single serving cute little pies okay I’ve got my mini pies all pressed in the molds and to make it easier to transfer into the oven I’m going to go ahead and use a cookie sheet and it did end up making 10.
And I’ve got my oven preheated 350 these will go in for 8 to 10 minutes until barely golden we’ve got our par baked crust here it’s been cooled and I’m going to dump my very coarsely chopped pecans in here about 2 and 1/2 cups and then we’ll create our filling next we’re going to make our caramelly filling out of nothing but vegan ingredients so.
We’ve got two egg swaps remember this has 50% more protein than an egg I’ve got 1/2 cup of well stirred room temperature butter swap of flour Swap and this is 1 and 1/2 cups of granular sugar swap 1 full teaspoon of salt and 2 tablespoons of pure vanilla extract.
Now we’re going to blend this on high just so it’s all pulverized fluffy and we’re going to boil it for about 5 minutes in a saucepan you can also have ADD about a teaspoon of cinnamon I love just a little extra warming spice um feel free to reduce it to 1/2 teaspoon but I like a full.
Teaspoon and I’m going to shake it up and then blend well okay I’m going to boil this on medium for about 5 minutes it’s going to thicken and darken in color and then I will pour it in my pie dish and bake you can see the mixture has darkened it’s thickened and it only boiled for about 3 or 4 minutes we just want the sugar to melt and the flour to.
Thicken up now we’re going to pour it in our pie dish we’re going to pour our nice thick caramel sauce over our pecans I’ll just kind of fold in the caramel sauce everything everything’s nice and coated yum this is going to get really bubbly and chewy and thick as it Cooks.
In the oven I’ve still got my oven at 350 degre and I’m going to make a quick piece of vented foil and then we’ll pop it in the oven okay here’s our ventage soil this is going to allow the pie to fully bake but without browning the crust too much so want to kind of tense the.
Soil so we want the steam to escape but we don’t want the crust to Brown too fast so this is going to do it for you doing the same with my mini pies just loading in the pecans and on my mini pies I’m just loading big scoop of my caramel filling on each pie again I’ll kind of mix it in with.
The pecans maybe throw a few pecans on top for decoration and bake our final decoration these little cute pies our beautiful pies are done we’ve got our grainfree 9in pie and our whole grain little mini pies yum like gooey.
Center nice crisp edges on the crust so good for
