Pecan Pie
Ingredients
1 1/4 cups pecan halves or pieces
2/3 cup pure maple syrup
3 Tbsp molasses or honey
1/4 cup ground flaxseed
1/3 cup unsweetened coconut milk (or other dairy-free milk)
3 Tbsp tapioca starch
2 Tbsp cashew butter (or other nut butter or choice)
1/2 tsp sea salt
1 tsp pure vanilla
pie crust of choice - good with the pie crust found here
Instructions
Preheat oven to 350 degrees F.
Prepare your pie crust of choice. You will need a crust that can be baked. Prepare pie crust and set aside. Do not bake until filling is added.
Add cashew butter to a mixer bowl. Slowly add in maple syrup and honey.
Add in the dry ingredients except the pecans.
Slowly add in coconut milk.
Add in the pecans and stir to coat the pecans.
Pour the mixture into your prepared pie crust.
Bake for 15 minutes.
Place a pie shield over your pie to prevent the crust from getting too dark.
Bake an additional 25 minutes (for a total of 40 minutes).
Remove from the oven and allow to cool completely (or at least 2 hours) before slicing.
Notes
I prefer this made with honey but it is totally a taste preference. The size/shape of pecans you use is also personal preference. The pie was delicious both ways.
This has more sugar than I like but is meant for a treat - such as Thanksgiving coming up later this month. Since corn syrup is so bad for you, I wanted to have a trial run (or two) before the big day. I look to try this with my Sugar Free Keto Maple Syrup someday to help cut back on the sugar content.