Whole Grain Pecan Pie
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 pie
ingredients
-
Crust
- 1 1⁄2 cups rolled oats
- 1⁄2 cup whole wheat pastry flour
- 1⁄4 cup water
- 1⁄4 cup unsalted butter (melted) or 1/4 cup cold pressed safflower oil
- 1⁄4 cup maple syrup
- 1 pinch sea salt
-
Filling
- 2 cups pecans
- 3 large eggs (free range by preference)
- 1 teaspoon vanilla extract
- 1⁄2 cup maple syrup
- 1 pinch sea salt
directions
- Preheat oven to 325 F.
- Oil a 9 inch deep-dish pie plat or line it with parchment paper.
- In a blender or food processor, grind the rolled oats to flour.
- If you're using a blender, pulse the oats, shaking or hitting the side of the pitcher to make sure all of the oats are being ground.
- Combine the butter or oil, with the maple syrup and salt.
- In a bowl, blend both the oat and wheat flours.
- Add to liquid ingredients and blend throughly with a fork until you have a soft dough.
- Press evenly into the prepared pie plate.
- I recommend starting in the center and pressing out.
- Make sure you press in the"corners" of the pie plate as dough tends to accumulate there.
- Bake in pre-heated oven for 10 minutes.
- If you want, you could bake up to this point, finishing the pie the next day.
- Heat the oven to 350 F.
- Toast the pecans on a cookie sheet for 10 minutes.
- While pecans are toasting, whisk together the eggs, vanilla, maple syrup and salt.
- When pecans are done lower the oven temperature to 325.
- Stir nuts into the liquid ingredients, and pour into baked pie shell.
- Bake in 325 oven for 30 minutes until set.
- Allow to cool to room temperature before serving.
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RECIPE SUBMITTED BY
Angela Curtis
Oklahoma City, 0
I'm a housewife with a three year old and 1 year daughter.