I cannot tell you how long it's been since I had pecan pie before this one. And it use to be my favorite kind of pie. Well, now I can have it again. And I am THANKFUL for that this Thanksgiving.
This is another one of my sister, Sarah's recipes. It took a couple of test runs but this one was quite perfect.
Sarah's Oat Flour Pecan Pie
For the crust
1 1/2 cups oat flour (you can grind your own)
1 egg, organic/cage-free
1/4 cup Earth Balance Coconut Spread (softened)
2 tbls organic cane sugar
In large bowl, mix all ingredients
together until a ball forms. Press the
dough evenly into 9” glass pie pan. Form
edges as desired.
Chill crust for about 1 hour before adding the filling.
Note: For recipes
requiring baked crusts, bake at 350˚F for about 7-12 minutes
until golden brown. If edges start to brown, carefully cover edge with aluminum
foil or pie shield and allow the remainder of the crust to turn golden. This one will be baked with the filling so don't bake the crust just yet.
For the filling
1/3 cup molasses
1/3 cup coconut oil (melted)
1 cup honey
1/2 tsp sea salt
3 eggs, organic/cage-free
1 cup raw/unsalted pecan halves
Preheat oven 325˚F (high altitude, 350° otherwise)
Mix all ingredients, except pecans until
well blended. Pour mix into unbaked pie
crust. Arrange pecans on top.
Cover entire pie loosely with aluminum
foil and bake, covered, for 40 minutes.
Uncover pie and cook for an additional 10-15 minutes or until center is
Allow to cool for 2 hours and
refrigerate until ready to serve.
I am quite excited to have pecan pie back into my life :)))