My husband has always been a sucker for a good pecan pie. If you are familiar with the most common ingredients used to make a pecan pie, you know that high fructose corn syrup is one of those ingredients. In an effort to make a healthier version, I knew I needed to come up with a recipe that would omit the high fructose corn syrup.
I played around with some different ingredients and measurements. Somewhere along the way I thought that adding some of my homemade granola in the mix would be a welcome addition and add a nice texture. It turns out, this is one of our family favorites! So what started out as a pecan pie, has now turned into something different. It's definitely in the same family, but "with a twist", is the best way I can think to put it. I also added some mini chocolate chips because I knew my boys would really love it them. This pie reminds them of biting into a fresh oatmeal chocolate chip cookie straight from the oven. The chocolate chips are completely optional though. So if you want to make it without the chocolate chips, it will still be a delicious pie.
We usually serve this with some coconut whip cream or dairy free vanilla ice cream. We enjoy it warm, but cold works too. Store leftovers in the refrigerator for about a week. I can't imagine it would last that long though.
As for the pie crust, I used a simple but delicious Paleo Pie Crust. This is certain to be your "go-to" pie crust and is great with many different pies. There is only 4 ingredients in it! Please note, I do not bake the pie crust first. I make the pie crust dough and put the ingredients in it and bake everything together. But if you have a favorite pie crust of your own, go for it! I'm sure it will be delicious.
1/4 cup coconut sugar
1 cup pure maple syrup
2 Tbs melted butter (coconut oil for dairy free)
1 Tbs pure vanilla extract
1/4 cup old fashioned gluten-free oats
1/2 cup homemade granola (or whatever granola you like)
1/4 cup Enjoy Life mini chocolate chips
1/8 cup chopped pecans
whole pecans for garnish
pie crust of your choice (I used Paleo Pie Crust)
1. Have your pie crust ready to go. Preheat oven to 350°F.
2. In a medium bowl, whisk eggs together. Then add coconut sugar, maple syrup, vanilla extract, and melted butter. Whisk thoroughly.
3. Stir in granola and oats. Then add the chocolate chips and pecans (if using)
4. Pour into the non baked pie crust. Place the pie on a cookie sheet and bake for about 40 minutes. You will want the pie to be firm but with a slight jiggle in the center as you don't want to overcook it.
5. Allow to cool before serving.