Well now, isn’t that a terribly mundane name for a stunningly good pie.
Perhaps I could have gone with something more descriptive like Dairy-Free & Refined Sugar-Free Pecan Pie, but I feel that it’s really just a longer and equally mundane name for a remarkable dessert. So remarkable in fact, I had to make a video — but we’ll get to that in a moment.
Maybe I should have named it something more screechy and celebratory — The Best Pecan Pie Ever!!!! Life-Changing Pecan Pie!!! OMG Pecan Pie!
Because how else do you succinctly describe a pie which, while traditionally is so sweet it makes your teeth hurt, has been made over in order to keep it sticky and rich but only enough so that it hits the decadent-dessert spot on the head without diving over that slightly-ill-sugar-shock cliff?
What do you call a Pecan Pie that eschews the classic corn syrup + white sugar + brown sugar + butter in exchange for rice syrup + dates + coconut oil (+ a secret ingredient), but still keeps enough integrity intact to satiate 99% of the people who taste it?
If you have any genius naming ideas I’d love to know, because Healthier Pecan Pie bores me to death.
Pecan Pie only recently emerged as a recipe flip obsession, so I haven’t had ages to dwell on what to call it — and when I say recently I mean in the past two months.
You see, after spending years convinced he really did not like nuts in any recipe, RJ has slowly discovered his convictions on the topic may not be quite as strong they initially seemed. Or I’ve finally worn him down, whatever.
It all started with a red cabbage, gorgonzola, raisin, toasted walnut salad at our favourite Italian restaurant. Instead of picking around the walnuts he started seeking them out — as I watched in amazement and struggled to keep my mouth shut about the whole situation. From that point it was game on and I was determined to turn the tides.
Then only two months ago, as we road tripped from Austin to Atlanta to Savannah to Charleston, he somehow got it in his head that he had to try a slice of classic Southern Pecan Pie. Who was I to argue?
A late night bed-picnic consisting of sticky nutty pie from a Savannah dessert institution, and a cup vanilla ice cream from another well known shop, sealed the deal. Pecans were officially on the menu.
Then when my sister-in-law’s eyes lit up at the mention of trying to flip it for Thanksgiving I knew it had to be tackled immediately. To say it was a roaring success would be an understatement.
Don’t get me wrong, this is still a sweet pie (although I do insist that it won’t make your teeth ache like the original), and if you avoid sugar on most occasions it will probably taste really sweet.
But enough has been changed that there’s a pretty good chance you’ll get through a slice only to decide you may have another small bite or two, or perhaps three, or maybe just another half a slice now, and a bit for breakfast.
I won’t judge (I also make no apologies).
Healthier (best ever, life-changing, OMG) Pecan Pie
What DO you call a Pecan Pie that eschews the classic refined sugar and dairy ingredients for (slightly) healthier alternatives? Don’t get me wrong, this is still a sweet pie but enough has been changed that there’s a pretty good chance you’ll get through a slice, only to decide you may have another small bite or two, or perhaps three, or maybe just another half a slice now, and a bit for breakfast. And you should know by now how I feel about pie for breakfast.
- 3 cups pecans, divided (375 g)
- 1 cup medjool dates pitted, (200 g; approx 12 large)
- 1 cup rice syrup (250 ml)
- ¼ cup melted coconut oil (60 ml)
- ½ tsp flakey sea salt
- 1 Tbsp nutritional yeast (7g)
- 1 tsp vanilla paste or extract
- 1 unbaked, refrigerated Vegan Whole Spelt Crust, or other pie crust of your choosing