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Pecan Pie

A good pecan pie is just the best thing ever. But it’s usually loaded with sugar and calories, making it less than desirable when you are eating a healthy diet, even as an indulgence. Well, this version is still an indulgence, but there’s no simple sugar and it’s truly delicious. 

Ingredients

Crust
1 cup whole- wheat pastry flour
¼ cup semolina flour
Sea salt
½ cup avocado oil
Cold water
Filling
1/4 cup avocado oil
1½ cups pecan pieces coarsely chopped
1 ¾ cups unsweetened almond milk
3/4 cup brown rice syrup
1 teaspoon pure vanilla extract
Pinch sea salt
3 tablespoons arrowroot powder
4 tablespoons agar flakes
2 cups pecan halves
1/3 cup brown rice syrup
1 teaspoon grated orange zest

Directions 
Preheat oven to 350°F and lightly oil a 9-inch pie plate.

Prepare the crust by mixing flours with salt. Using a fork, cut the oil into the flour to form the texture of wet sand. Slowly add cold water until the crust gathers together. Knead dough about 4 times to pull it together. Roll the crust out evenly between 2 sheets of parchment paper to a size about an inch larger than your pie plate. Remove the top sheet of parchment and invert the crust over the pie plate. Without stretching the dough, press the crust into place, allowing the excess to hang over the rim of the plate. 

Pull up the excess and, pressing the first finger of one hand and the thumb and first finger of the other hand together, pleat the top of the crust decoratively. Pierce the crust in several places with a fork and bake for 20 minutes. Remove from oven and set aside.

Make the filling by combining all ingredients in a saucepan over medium heat. Cook, stirring as it comes to a boil. Reduce heat to low and cook, stirring, for 5 minutes, until the agar is dissolved and the mixture has thickened. Spoon evenly into pie shell. Arrange pecan halves decoratively over the top of the pie. 

Bake for 12–15 minutes.

Remove pie from oven. Heat remaining syrup and orange zest to a high rolling boil. Quickly spoon over the pecans on top of the pie. Allow to cool for at least 30 minutes so the pie sets before slicing into wedges.

Makes 6–8 servings 
Essene Market