Sunday, November 25, 2012

Sarah's Oat Flour Pecan Pie

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
    
Method: 

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  

 
Method: 

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 set.   

Allow to cool for 2 hours and refrigerate until ready to serve.

I am quite excited to have pecan pie back into my life :))) 

Enjoy! ;)  

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