Wednesday, November 23, 2011

(Almost Clean) Pecan Pie


Ingredients:

Crust
1 1/2 c unbleached flour (can also use half unbleached and half whole wheat)
1/4 c non-dairy milk (I used 1/2 coconut and 1/2 almond)
1/2 c coconut oil
1/2 tsp salt

Pecan topping
1 Cup Pecans
1/2 Tbsp Earth Balance Buttery Spread (I use the soy free)
1 Tbsp Light brown sugar
Salt, Sprinkle

Filling
5 Multi-grain Saltine Crackers
1 Tbsp milled flax
2 Tbsp pureed pecans
1/2 C water +1 Tbsp water
2 1/2 Tbsp Earth Balance
1/2 C + 2 Tbsp Light brown sugar
1/4 c +2 Tbsp (organic) sugar
1/2 c light karo syrup (for eat clean version, use pure maple syrup or agave nectar)
3 tsp vanilla
2 1/2 Tbsp applesauce
3 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon

Directions:
1. Preheat oven to 350. Combine all pie crust ingredients and mix well. Press into 9" pie pan. Bake at 350 for 15-20 min.
2. To prepare pecan topping: place pecans, butter sub, brown sugar, and salt in heavy skillet over med heat and as soon as it starts to sizzle, lower heat to med-low. Stir occasionally and begin mixing the filling. Remove from heat once lightly roasted.
3. Prepare the filling: Crumble crackers into a small mixing bowl. Add flax mill, pureed pecan, and water. Set aside and let mixture soak up that water.
4. Once the cracker/flax mix has soaked up the water, place butter, brown sugar, sugar, syrup, vanilla, applesauce, cornstarch, cinnamon, and cracker/water pulp into food processor. Process for about 1 minute until it liquifies.
5. Pour into saucepan. Over med heat, bring to a low boil, stirring constantly. Once it comes to a boil, let cook for 2 minutes, continuing to stir, and sauce will thicken.
6. Pour into pie crust while still hot. Place pecans on top.
7. Place in oven and cook 50 to 55 minutes.

*caveat: I am making this for Thanksgiving. NO, karo syrup is NOT clean eating. This is a "special occasion," so although I cut the amount of karo in half and substituted the rest, For a true Eat Clean recipe, use maple syrup or agave. Additionally, if your pie crust begins to get too brown before the pie is done cooking, you can cover with foil. Also make sure to cool on countertop for at least 2 hours before chowing down!

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